Pumpkin Cake II Recipe - Allrecipes.com
Pumpkin Cake II Recipe
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Pumpkin Cake II

Recipe by  

"A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
  2. 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.
  3. Bake in the preheated oven 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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!!

Most Helpful Critical Review
Oct 16, 2011

it was ok - used 1/2 sugar, applesauce instead of oil and 2 teaspoons of cinnamon

Nov 01, 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!

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!

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.

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.

Dec 09, 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!!!

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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  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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