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No-Fuss Pumpkin Cake

 No-Fuss Pumpkin Cake
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."
20-24 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • In a small bowl, beat frosting and cream cheese until smooth; spread
  • over cake. Store in the refrigerator. Yield: 20-24 servings.
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.