Easy Pumpkin Cake
The best spiced, soft, moist, quick, easy pumpkin cake recipe with cream cheese frosting. This doctored yellow cake mix recipe is great for Thanksgiving.
- 4 Eggs Large
- 1/2 cup Oil
- 1/4 cup Water
- 1 cup Pumpkin puree Not pumpkin filling
- 1 box Yellow cake mix
- 1/4 cup Granulated sugar
- 1 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1/4 tsp Ginger powder
- 2 cups Cream cheese frosting
- 2 tbsp Sprinkles Orange and green colors
- 8 Pumpkin candies
In a large mixing bowl, add eggs, oil, water and mix until mixture is bubbly and smooth. Add pumpkin puree and mix until combined.
Add cake mix, sugar, cinnamon, nutmeg, ginger and mix until smooth.
Pour batter into 2 greased/floured round cake pans (Dimensions: 8x2). Spread evenly with a spatula.
Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
Allow the cakes to cool down completely.
Then, use a sharp serrated knife to cut the sides and dome (if there is any). Place one cake on a cake stand and spread cream cheese frosting on top.
Place another cake on top of this frosting and spread another layer of cream cheese frosting.
Decorate with seasonal sprinkles and pumpkin candies. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 792kcal | Carbohydrates: 122g | Protein: 5g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 666mg | Potassium: 153mg | Fiber: 1g | Sugar: 91g | Vitamin A: 4885IU | Vitamin C: 1.3mg | Calcium: 162mg | Iron: 2.3mg