No-Fuss Pumpkin Cake Recipe

5 14 16
No-Fuss Pumpkin Cake Recipe
No-Fuss Pumpkin Cake Recipe photo by Taste of Home
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No-Fuss Pumpkin Cake Recipe

Read Reviews
5 14 16
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."
MAKES:
20-24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
20-24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 tablespoon pumpkin pie spice
  • 1 can (16 ounces) vanilla frosting
  • 1 package (3 ounces) cream cheese, softened

Directions

In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat 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 mixing bowl, combine the frosting and cream cheese. 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 piece: 239 calories, 10g fat (3g saturated fat), 30mg cholesterol, 194mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 2g protein.

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  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 tablespoon pumpkin pie spice
  • 1 can (16 ounces) vanilla frosting
  • 1 package (3 ounces) cream cheese, softened
  1. In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat 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.
  2. In a mixing bowl, combine the frosting and cream cheese. 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

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Reviews forNo-Fuss Pumpkin Cake

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NanZim User ID: 3929200 277465
Reviewed Nov. 8, 2017

"This was easy and quick to make. It is moist with a distinct pumpkin flavor."

MY REVIEW
ebramkamp User ID: 702841 277169
Reviewed Nov. 2, 2017

"This is a delicious moist cake. The aroma while it is baking is absolutely enticing. The only change I made to this recipe was to use homemade cinnamon cream cheese frosting. Have copies of the recipe on hand as you will be asked for them. Definitely a keeper."

MY REVIEW
Norabel User ID: 8463969 234806
Reviewed Oct. 12, 2015

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

MY REVIEW
Carolanne11 User ID: 8549346 233440
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?"

MY REVIEW
Countrypatty User ID: 25993 131980
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
mjfarra User ID: 3635997 136323
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
jeanc1 User ID: 6916609 55466
Reviewed Nov. 19, 2013

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

MY REVIEW
lmmcnew User ID: 6180770 89530
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
HappyHomemaker88 User ID: 4537336 131971
Reviewed Nov. 9, 2011

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

MY REVIEW
allgord User ID: 6171845 49017
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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