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
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
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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 :)"

MY REVIEW
Reviewed Oct. 27, 2011

"I make pumpkin muffins all the time, but wanted something a bit more like a dessert. This is it! Very easy to make and even more easy to eat - this cake disappeared extremely fast. I'm already making my second batch!"

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