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No-Fuss Pumpkin Cake Recipe

No-Fuss Pumpkin Cake Recipe

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. YIELD:20-24 servings


  • 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


  • 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.

Nutritional Facts

1 piece: 239 calories, 10g fat (3g saturated fat), 30mg cholesterol, 194mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 2g protein

Reviews for No-Fuss Pumpkin Cake

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Reviewed Oct. 12, 2015

"That was so good everyone loved it I put a little cinnamon in the frosting .make this cake."

Reviewed Sep. 25, 2015

"Love this recipe so easy and my family loves it. Was thinking of adding bananas instead of pumpkin. Has anyone tried this?"

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."

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!"

Reviewed Nov. 19, 2013

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

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."

Reviewed Nov. 9, 2011

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

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!"

Reviewed Sep. 30, 2011

"Wow! This is my kinda recipe, simple and oh so delicious!!! Adding this to my list of "bomb desserts"!!!"

Reviewed Oct. 15, 2010

"Always moist and tasty!! Every time time I make this I am asked for the recipe!"

Reviewed Oct. 6, 2010

"This cake is very good. I went to two stores and I couldn't find the pan size that is used in this recipe so I used a 9 x 13 inch pan and it turned out great."

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