Description
A deliciously easy Pumpkin Spice Cake that captures the warm flavors of fall with its moist texture and rich spices.
Ingredients
Scale
- 1 box of cake mix (like Duncan Hines Carrot or Betty Crocker Spice)
- 1 can (15 oz.) of pumpkin puree (not pumpkin pie filling)
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, pumpkin puree, and eggs. Mix on medium speed for 2-3 minutes until well combined.
- Grease a 9×13-inch cake pan or two 9-inch round pans.
- Pour the batter into the prepared pan and smooth it out. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Store at room temperature for up to 2 days or in the fridge for up to a week. This cake freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg