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Pumpkin Cake II
SUBMITTED BY:
BLINKERS88
PHOTO BY:
Jill in Ankeny, IA
"A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!"
RECIPE RATING:
Read Reviews
(56)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
Original recipe yield 1 - 9x13 inch cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
3/4 cup white sugar
1/2 cup vegetable oil
1 cup pumpkin
1/4 cup water
1 teaspoon ground cinnamon
4 eggs
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
Bake in the preheated oven 45 minutes.
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REVIEWS
Reviewed on Oct. 16, 2007 by SHELZ65
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SHELZ65
Oct. 16, 2007
As with the other's who reviewed this cake I made some alterations following their lead. I reduced the sugar to 2/3 cup; used a 15 oz can of pumpkin and added 1/2 tsp. of Nutmeg. I baked mine in a bundt cake pan for approx 45 minutes. I then made a glaze using 1 oz of cream cheese, 1/2 stick butter, 2 cups powdered sugar and milk; spooned it over the top and let it slide down the sides. I made it for Boss's Day and everyone is going crazy over it and how moist it is. I will be making this again and again! Thanks!!
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18 users found this review helpful
As with the other's who reviewed this cake I made some alterations following their lead. I...
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Reviewed on Nov. 1, 2006 by SH1MM3R
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SH1MM3R
Nov. 1, 2006
I decreased the sugar to 1/2 cup and used a whole can of pumpkin like others suggested. I also used 2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp cloves, for great results! I baked it in a bundt pan and it probably baked for 45 minutes, then I made a glaze of powdered sugar, vanilla, and milk. My co-workers raved about it, and my students devoured the rest!
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14 users found this review helpful
I decreased the sugar to 1/2 cup and used a whole can of pumpkin like others suggested. I...
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Reviewed on Nov. 14, 2003 by STEFANIE GROTE
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STEFANIE GROTE
Nov. 14, 2003
This cake was superb. It was moist, tender, light, rose high in the pan, and kept well. No frosting is needed. However, for more spicyness, I added 1 extra tsp. cinnamon, 1 tsp. ground ginger, and 1/2 tsp. ground cloves (pumpkin pie spices). A great all-around spice cake. Thanks!
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10 users found this review helpful
This cake was superb. It was moist, tender, light, rose high in the pan, and kept well. No...
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Reviewed on Nov. 17, 2005 by
rshony
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rshony
Nov. 17, 2005
Very easy and delicious.I added a little nutmeg ,a 15 oz can of pumpkin instead of 1 cup and 5 more min. to cooking time. Try cream cheese icing or french vanilla cool whip, both are wonderful. I will add this cake to my dessert menu for Thanksgiving.
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8 users found this review helpful
Very easy and delicious.I added a little nutmeg ,a 15 oz can of pumpkin instead of 1 cup and 5...
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Reviewed on Dec. 9, 2002 by R.R.
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R.R.
Dec. 9, 2002
This was an AWESOME cake!! It was a huge success, my husband even said it might be the best cake he ever had! A friend said that she always thinks of pumpkin desserts as heavy, but this isn't. I used egg whites instead of whole eggs. A serving suggestion: I swirled a non-fat caramel syrup on the plate, placed a slice of cake on top, dusted with powdered sugar and added a dollop of fat free frozen whipped topping for good measure. MMMMM!!!
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8 users found this review helpful
This was an AWESOME cake!! It was a huge success, my husband even said it might be the best...
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Reviewed on Nov. 1, 2005 by Renee
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Renee
Nov. 1, 2005
I used spice cake mix and did not add the cinnamon. Excellent
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7 users found this review helpful
I used spice cake mix and did not add the cinnamon. Excellent
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Reviewed on Nov. 24, 2007 by JMS
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JMS
Nov. 24, 2007
My husband has asked for this cake over and over again since I made it. He LOVES it. This is a 5 star with the following tweaks....I used a whole can of pumpkin, reduced the sugar to barely 1/2 cup and added 1 tsp pumpkin pie seasoning, 1 tsp nutmeg, and 1/2 tsp cloves. It turned out just right. I used a bundt pan and baked 45 minutes. I topped it with a cream cheese frosting. I will continue to make this every year.
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5 users found this review helpful
My husband has asked for this cake over and over again since I made it. He LOVES it. This is...
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Reviewed on Apr. 7, 2003 by ROBERTGSUTTON
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ROBERTGSUTTON
Apr. 7, 2003
This has to be the easiest cake i've ever made, and as a male in the house, I have just been elevated to the 'chef' image with this recipe. I made three small changes,I used a lemon cake mix, I exchanged the amount of pumpkin for a 15 oz can, and the spice I changed to pumpkin pie spice. It was also a real hit at my church sunday morning, with a nice lemon icing drizzled across the top of my bundt pan cake!! Excellent, what else can I say!!
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5 users found this review helpful
This has to be the easiest cake i've ever made, and as a male in the house, I have just been...
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Reviewed on Nov. 21, 2004 by RUSSELLANDKELLY
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RUSSELLANDKELLY
Nov. 21, 2004
I don't care much for pumpkin, but this recipe is out of this world - just add a homemade cream cheese frosting.
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4 users found this review helpful
I don't care much for pumpkin, but this recipe is out of this world - just add a homemade...
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Reviewed on Dec. 2, 2003 by CHELLBELL1
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CHELLBELL1
Dec. 2, 2003
This was really good. I followed a previous suggestion, and only used egg whites and used only 1/2 a cup of sugar. I used a spice cake mix and added extra cinnamon. It turned out great. I will definately make this again. Thanks for the recipe.
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4 users found this review helpful
This was really good. I followed a previous suggestion, and only used egg whites and used only...
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