“Great dessert for after a big Thanksgiving dinner. This cake is light, and very good!!” - by Sharon
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Combine pumpkin and pumpkin pie spice, and mix well. Set aside.
- Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.
- Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.
Nutrition
Amount Per Serving (10 total)
- Calories
- 197 cal
- 10%
- Fat
- 0.1 g
- < 1%
- Carbs
- 43.7 g
- 14%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"Each time I have made this cake I have received compliments. Everyone asks me for the recipe. I just wish I could claim it as mine :) It's SO easy to make and very light. A great cake to eat after..." See more a BIG meal ..."
acv98
"It was a good cake & was really moist. I didn't make it in a tube pan, I just poured the mix in a rectangular glass thing. I'll probably make it again, but what I didn't like was the after taste it le..." See moreft in your mouth. Be prepared for funky pumpkin breath. "
AMYHAWK
"Very tasty and VERY easy to make! A light pumpkin pie/vanilla flavor with the texture of the angel food cake. I served it at a housewarming party; several people asked for the recipe and were surpris..." See moreed how simple it was to make. I frosted it with whipped cream mixed with the remaining pumpkin puree from a 19oz(?) can, ginger, cinnamon, and nutmeg. It was even better the second day -probably because the whipped cream had moistened the cake overnight in the fridge. Next time however I think I will try a cream cheese frosting -it would probably complement the pumpkin spice flavor better than the whipped cream."
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