Quick Pumpkin Cake1 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 1 hr
“Quick and easy pumpkin cake-muffin recipe.” - by claire
Original recipe yields 30 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
- 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.
- 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.
Amount Per Serving (30 total)
- 201 cal
- 9.9 g
- 26.9 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 li..." See moreking. 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!"
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