Description
This Pumpkin Spice Cake is a simple yet delectable treat that requires only three primary ingredients: spice cake mix, pure pumpkin puree, and eggs. The easy preparation makes it perfect for busy days, while the rich pumpkin and warm spices ensure classic autumn flavor. Moist, dense, and full of seasonal taste, this cake can be frosted with cream cheese for added decadence. Enjoy it as a quick dessert or festive snack for gatherings.
Ingredients
- 1 (15.25 oz) box Spice Cake Mix
- 1 (15 oz) can 100 percent Pure Pumpkin Puree
- 3 large eggs
- Optional: Cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine dry spice cake mix, pumpkin puree, and three eggs.
- Using an electric mixer on medium speed, beat ingredients for about 2 minutes until smooth and well combined. Batter will be thick.
- Pour batter into prepared pan and spread into an even layer with a spatula.
- Bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cake cool completely in pan on wire rack before frosting and serving.
Notes
For substitutions, use yellow cake mix with 2 tsp pumpkin pie spice if spice cake mix is unavailable. You may use egg replacers for a vegan version, and maple syrup or honey for added sweetness. Make cake ahead and store unfrosted at room temperature in an airtight container up to 3 days or freeze up to 2 months. Frost after cooling. If cake is dense, ensure thorough mixing and check oven temperature for accuracy. If overbaked, tent with foil and reduce time by 5 minutes next batch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 190
- Sugar: 16g
- Sodium: 330mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg