Pumpkin Cake II

Pumpkin Cake II

190
BLINKERS88 0

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

1 h servings 231 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

190
  1. 219 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 p...

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, ...

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/...

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. ...

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 don't care much for pumpkin, but this recipe is out of this world - just add a homemade cream cheese frosting.

Wow, I think this cake is going to replace my pumpkin pie at Thanksgiving this year! Followed some suggestions and reduced sugar to 1/2 c. (plenty sweet), used the whole 15 oz. can pumpkin, and ...

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 ...