Rating: 4.63 stars
278 Ratings
  • 5 star values: 205
  • 4 star values: 52
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 2

A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
18
Yield:
1 - 9x13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.

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  • In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.

  • Bake in the preheated oven 45 minutes.

Nutrition Facts

231 calories; protein 2.9g; carbohydrates 32g; fat 10.6g; cholesterol 41.9mg; sodium 204.9mg. Full Nutrition
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Reviews (294)

Most helpful positive review

Rating: 5 stars
10/16/2007
As with the other's who reviewed this cake I made some alterations following their lead. I reduced the sugar to 2/3 cup; used a 15 oz can of pumpkin and added 1/2 tsp. of Nutmeg. I baked mine in a bundt cake pan for approx 45 minutes. I then made a glaze using 1 oz of cream cheese, 1/2 stick butter, 2 cups powdered sugar and milk; spooned it over the top and let it slide down the sides. I made it for Boss's Day and everyone is going crazy over it and how moist it is. I will be making this again and again! Thanks!! Read More
(436)

Most helpful critical review

Rating: 3 stars
10/16/2011
it was ok - used 1/2 sugar applesauce instead of oil and 2 teaspoons of cinnamon Read More
(7)
278 Ratings
  • 5 star values: 205
  • 4 star values: 52
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
10/16/2007
As with the other's who reviewed this cake I made some alterations following their lead. I reduced the sugar to 2/3 cup; used a 15 oz can of pumpkin and added 1/2 tsp. of Nutmeg. I baked mine in a bundt cake pan for approx 45 minutes. I then made a glaze using 1 oz of cream cheese, 1/2 stick butter, 2 cups powdered sugar and milk; spooned it over the top and let it slide down the sides. I made it for Boss's Day and everyone is going crazy over it and how moist it is. I will be making this again and again! Thanks!! Read More
(436)
Rating: 4 stars
11/01/2006
I decreased the sugar to 1/2 cup and used a whole can of pumpkin like others suggested. I also used 2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp cloves, for great results! I baked it in a bundt pan and it probably baked for 45 minutes, then I made a glaze of powdered sugar, vanilla, and milk. My co-workers raved about it, and my students devoured the rest! Read More
(176)
Rating: 5 stars
11/14/2003
This cake was superb. It was moist, tender, light, rose high in the pan, and kept well. No frosting is needed. However, for more spicyness, I added 1 extra tsp. cinnamon, 1 tsp. ground ginger, and 1/2 tsp. ground cloves (pumpkin pie spices). A great all-around spice cake. Thanks! Read More
(108)
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Rating: 5 stars
11/24/2007
My husband has asked for this cake over and over again since I made it. He LOVES it. This is a 5 star with the following tweaks....I used a whole can of pumpkin, reduced the sugar to barely 1/2 cup and added 1 tsp pumpkin pie seasoning, 1 tsp nutmeg, and 1/2 tsp cloves. It turned out just right. I used a bundt pan and baked 45 minutes. I topped it with a cream cheese frosting. I will continue to make this every year. Read More
(81)
Rating: 5 stars
10/18/2010
Wow, I think this cake is going to replace my pumpkin pie at Thanksgiving this year! Followed some suggestions and reduced sugar to 1/2 c. (plenty sweet), used the whole 15 oz. can pumpkin, and added 1/2 tsp nutmeg, 1/2 tsp cloves. Baked 45 min. in a bundt pan at 350. Iced it like the glaze on a krispy kreme donut (whisked together 1/2 c. confectioner's sugar, 4 TB milk, 1 tsp vanilla extract and 1 TB melted butter and drizzled over the top.) The texture, the taste, the smell -- all the warmth of Autumn in a delicious dessert. Read More
(45)
Rating: 5 stars
11/17/2005
Very easy and delicious.I added a little nutmeg a 15 oz can of pumpkin instead of 1 cup and 5 more min. to cooking time. Try cream cheese icing or french vanilla cool whip both are wonderful. I will add this cake to my dessert menu for Thanksgiving. Read More
(43)
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Rating: 5 stars
12/09/2002
This was an AWESOME cake!! It was a huge success my husband even said it might be the best cake he ever had! A friend said that she always thinks of pumpkin desserts as heavy but this isn't. I used egg whites instead of whole eggs. A serving suggestion: I swirled a non-fat caramel syrup on the plate placed a slice of cake on top dusted with powdered sugar and added a dollop of fat free frozen whipped topping for good measure. MMMMM!!! Read More
(37)
Rating: 5 stars
11/21/2004
I don't care much for pumpkin but this recipe is out of this world - just add a homemade cream cheese frosting. Read More
(27)
Rating: 5 stars
04/07/2003
This has to be the easiest cake i've ever made and as a male in the house I have just been elevated to the 'chef' image with this recipe. I made three small changes I used a lemon cake mix I exchanged the amount of pumpkin for a 15 oz can and the spice I changed to pumpkin pie spice. It was also a real hit at my church sunday morning with a nice lemon icing drizzled across the top of my bundt pan cake!! Excellent what else can I say!! Read More
(24)
Rating: 3 stars
10/16/2011
it was ok - used 1/2 sugar applesauce instead of oil and 2 teaspoons of cinnamon Read More
(7)