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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."
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    24 servings

Ingredients

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

Directions

  • 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 15x10x1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 239 calories, 10g fat (3g saturated fat), 30mg cholesterol, 194mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 2g protein.

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