Easy Pumpkin Cake

SERVES: 10

COOK TIME: 35 Min

We love pumpkin everything in the fall, but we don't always have time to bake a pumpkin cake from scratch. Thankfully, our recipe for Easy Pumpkin Cake comes together in no time thanks to some shortcuts, like cake mix and canned pumpkin. It tastes so good, no one'll even know!

What You'll Need

1 (16.5-ounce) package spice cake mix
1 (15-ounce) can 100% pure pumpkin (not pie filling)
2 eggs
1/3 cup water
1 cup confectioner's sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons milk

What to Do

Preheat oven to 350 degrees F. Coat a Bundt cake pan with cooking spray.
In a large bowl, beat cake mix, pumpkin, eggs, and water until well mixed. Pour into prepared Bundt pan.
Bake for 35-40 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake about 15 minutes, then invert onto wire rack to finish cooling.
In a medium bowl, whisk remaining ingredients until smooth, then drizzle over cake.

Notes

Have another can of pumpkin you'd like to put to good use? Check out our collection of Our Favorite Canned Pumpkin Recipes!
Plus, if you enjoyed this pumpkin dessert, be sure to check out our recipe for Impossible Pumpkin Pie!

Nutritional InformationShow More

Servings Per Recipe: 10

Amount Per Serving % Daily Value *
Calories 275
Calories from Fat 40
Total Fat 4.4g 7 %
Saturated Fat 1.5g 8 %
Trans Fat 0.0g 0 %
Protein 4.0g 8 %

Amount Per Serving % Daily Value *
Cholesterol 37mg 12 %
Sodium 423mg 18 %
Total Carbohydrates 55g 18 %
Dietary Fiber 1.4g 5 %
Sugars 35g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

gremlin258 6010779

Oct 13, 2015

I made this cake, but had to change it a bit, the batter was pretty dry. I did use an off brand of pumpkin, that may have been the problem. But I added an extra egg, a bit of pumpkin pie spice, a little more water and a couple tablespoons of oil, that made it more consistant with cake batter. It is a really moist cake, so would probably be best refrigerated to keep longer than a day or so. Still, we liked it!