Pumpkin Spice Cake
We sometimes call this Thanksgiving Cake because it's a tasty alternative to pumpkin pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio
Ingredients
- 1 package spice cake mix (regular size)
- 3 large eggs
- 1 cup canned pumpkin
- 1/2 cup water
- 1/2 cup canola oil
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- Cream cheese frosting or whipped cream
Reviews
Excellent dessert for a Thanksgiving meal.
I made these but realized I didn't have a spice cake mix but had a butter flavored cake mix. I added 1/4 tsp nutmeg and a dash of ground cloves to the batter because of my mistake. Well the mistake was absolutely delicious. I frosted with cream cheese frosting and they were gobbled uI will definitely make them again.
I actually made this in two loaf pans and left out the nuts. It made a great quick "bread".
Easy, delicious and moist. Everyone loved it
Made this for a family dinner. Delicious! My husband is not a big dessert eater but said I should have made two since there wasn't much left (had to send some home with my granddaughter ... she also LOVED it!)
Loved this - it was incredibly moist. I took it to a Halloween party last night and had 3 people tell me how delicious it was. It tasted more of a spice cake than pumpkin cake. I added a cream cheese frosting (4 oz. cream cheese, 3 T maple syrup, 1 1/2 c powdered sugar, 1 T milk) that I highly recommend adding on top. A keeper!!!
I hesitated to try this cake because I'm not fond of pumpkin, but this I like! It is easy to make; the spice cake mix is a great base. I usually love pecans but will leave them out next time -- I actually like the texture without the nuts. Used Cool Whip rather than cream cheese frosting or maple glaze which would have been too sweet for us. I set the timer for 45 minutes and it was absolutely done so will check earlier next time.
I have made this many times and it is always a hit. I just got through making it again. This time I had some left over canned frosting in the refrigerator . I mixed it with 2 heaping tablespoons of pumpkin spiced cream cheese. I did add 1 T. of milk for easier mixing. The pumpkin cream cheese frosting with the pumpkin spiced cake gets 5 stars and 2 thumbs up!
I have made this recipe twice and love it more each time. As requested by my daughter, I am now making it for a third time for her 16th birthday. Very easy and delicious.
I made this for Thanksgiving as a different pumpkin dessert and everyone loved it! My son rated it '6 stars out of 5' - his new favorite! I didn't frost it with a traditional frosting but used a simple powdered sugar glaze (maple flavored) instead. It really doesn't need dressed up with frosting and easily stands alone as a moist, flavorful cake. Great recipe!