Quick Pumpkin Cake Recipe - Allrecipes.com
Quick Pumpkin Cake Recipe
  • READY IN 1 hr

Quick Pumpkin Cake

Recipe by  

"Quick and easy pumpkin cake-muffin recipe."

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  2. Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
  4. Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.
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Reviews More Reviews

Feb 15, 2013

This was a nice change from the regular pumpkin roll we eat every year. I only had two issues with this, which is why I gave it 4 stars. One, 3 cups of confectioner's sugar was way too much for our liking. I tasted the icing at 2 cups and it was already much sweeter than expected. 3 cups was just entirely too much (I'm sure there are some out there with a sweet tooth that would love that much, just not us.) Two, I had issues with the cake falling apart. Every time I cut a slice, it would break in half. Definitely a moist cake with good flavor but it just didn't want to stay together. Overall, I'd probably make it again and use my own recipe for the icing. I'm also going to search around for a way to help it not fall apart next time. Thanks for the recipe Claire!

 
Feb 05, 2014

I made this but used a spice cake mix, 2 eggs and 1/4 cup of applesauce instead of oil. Then sprinkled cinnamon on the top of the frosting. It was fabulous, easy and an excellent replacement for pie during the colder months. Blonde Darla

 

2 Ratings

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 191 mg
  • 8%

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

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About the Cook

 
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