Quick Pumpkin Cake

Quick Pumpkin Cake

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h
claire
Recipe by  claire

“Quick and easy pumpkin cake-muffin recipe.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 30 servings

ADVERTISEMENT

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.

Share It

Reviews (2)

Rate This Recipe
Faith N
17

Faith N

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!

Blondedarla54
0

Blondedarla54

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

More Reviews

Similar Recipes

Pumpkin Crumb Cake
(239)

Pumpkin Crumb Cake

Pumpkin Pie Cake I
(119)

Pumpkin Pie Cake I

Pumpkin Dump Cake
(118)

Pumpkin Dump Cake

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
(86)

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cake II
(65)

Pumpkin Spice Cake II

Pumpkin Pie Cake
(49)

Pumpkin Pie Cake

Nutrition

Amount Per Serving (30 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Crumb Cake

>

next recipe:

Pumpkin Dump Cake