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Cinnamon Pumpkin Cake Recipe
Cinnamon Pumpkin Cake Recipe photo by Taste of Home

Cinnamon Pumpkin Cake Recipe

Publisher Photo
A convenient cake mix, a can of pumpkin and a little applesauce make this extremely moist cake a delight to throw together. "With its thick cinnamon glaze, it seems anything but low-fat," says Connie Adams, Monaville, West Virginia.
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 14 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 cup egg substitute
  • 1/3 cup water
  • 1/4 cup unsweetened applesauce
  • 2-1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons fat-free milk

Nutritional Facts

1 piece equals 271 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 261 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray.
  2. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake. Yield: 14 servings.
Originally published as Cinnamon Pumpkin Cake in Light & Tasty October 2005, p54

Nutritional Facts

1 piece equals 271 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 261 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Cinnamon Pumpkin Cake

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 9, 2013

Wonderfully moist cake. Nice alternative for the alternatives from my traditional pumpkin bread.

MY REVIEW
Reviewed Dec. 13, 2012

Moist and luscious. Great texture, so smooth. The icing is just enough and the cinnamon adds a great accent to the pumpkin.

MY REVIEW
Reviewed Jul. 28, 2012

If you love spices, I used spice cake mix vs. yellow cake mix and added 1/4 tsp of allspice in the cake mix. really good recipe!

MY REVIEW
Reviewed Oct. 12, 2011

I made it according to the recipe and I just served it at an office going away party and they loved it!!! Moist, nice cinnamon taste and we served it with vanilla soft serve ice cream. Yum!!!

MY REVIEW
Reviewed Sep. 28, 2011

Very moist. I used 3 eggs instead and splenda instead of 2/3 cup of sugar

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