Sep 20

Sep 20 Pumpkin Cake

Quick & Easy Pumpkin Cake

Ingredients

1 Box Yellow Cake

1/2 Cup Sugar

4 Eggs

1 Can Pumpkin Puree (2 cups; 15 oz)

1/2 Cup Vegetable Oil

1 Cup Water

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Cloves

Powdered Sugar for dusting

Oven Temp: 350° | Bundt Pan

Steps

Preheat the Oven.
Grease the Bundt pan well. If an intricate pan, use baking spay with flour or grease all the crevices and coat lightly with flour.
Combine all dry ingredients in a large mixing bowl.
Add the eggs and stir lightly.
Add the water and oil.
Beat on low speed until well blended.
Add the pumpkin, blend on low speed until smooth.
Pour into the greased Bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Allow to cook for 20 minutes in the pan. Then invert onto a cake plate.
When cool, just before serving, dust lightly with powdered sugar.

If you don’t have a Bundt pan you can use a sheet cake pan, cooking times will vary. You can also likely use this to make cupcakes, they will be a bit heavy.
This is a very moist cake, it will absorb the powdered sugar. You could likely use a simple sugar glaze as well.
My husband likes to add a dollop of whipped cream to this cake. It makes the cake taste like pumpkin bars!
Use pumpkin puree, not pumpkin pie filling. You’re looking for plain pumpkin.
You can use 1 3/4 tsp Pie Spice in place of the three separate ground spices listed. I make my own pie spice when I have all the ingredients on hand instead of buying another jar.
I used a 6 cup Bundt pan, standard sizes are 9-10 cups, filled the cake pan 2/3 full and baked the rest in a mini cake loaf pan that I started to test for doneness around 35 minutes.