No-Fuss Pumpkin Cake Recipe
No-Fuss Pumpkin Cake Recipe photo by Taste of Home

No-Fuss Pumpkin Cake Recipe

Publisher Photo
In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. "It goes together quickly," she writes. "That's a plus for me, because I have a husband who loves desserts."
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:20-24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 20-24 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon pumpkin pie spice
  • 1 can (16 ounces) vanilla frosting
  • 1 package (3 ounces) cream cheese, softened

Nutritional Facts

1 serving (1 piece) equals 239 calories, 10 g fat (3 g saturated fat), 30 mg cholesterol, 194 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator. Yield: 20-24 servings.
Originally published as No-Fuss Pumpkin Cake in Quick Cooking September/October 2003, p52

Nutritional Facts

1 serving (1 piece) equals 239 calories, 10 g fat (3 g saturated fat), 30 mg cholesterol, 194 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for No-Fuss Pumpkin Cake

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
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MY REVIEW
Reviewed Nov. 23, 2014

"Great recipe. I have made it several times for different events with requests for the recipe every time. The only changes I have made are to leave out the extra sugar in the cake and to add cinnamon to the icing."

MY REVIEW
Reviewed Jan. 1, 2014

"I love this recipe. I've made it eight times since discovering it last year and it always tastes and smells great - no one ever wants just one piece!"

MY REVIEW
Reviewed Nov. 19, 2013

"Moist, easy to make and taste great. A good in the hurry to make cake. Frosting is excellent."

MY REVIEW
Reviewed Jun. 15, 2012

"Add a few nuts, leave out the sugar bake in loaf pans and it makes a delicious pumpkin bread! This sort of cake is always too sweet to me with the frosting and being diabetic I don't need the added sugar."

MY REVIEW
Reviewed Nov. 9, 2011

"Excellent recipe and so easy! A keeper for me :)"

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