Do you love to bake? I made a pumpkin cake recently, I was inspired by a pumpkin spice cake recipe I found. We are adding it to our easy cake recipes because it ended up being so moist and tasty. I know we will be making this over and over again anytime we are craving something sweet, need a dessert to make, or having guests over.
This pumpkin cake is perfect for fall, holidays like Halloween or Thanksgiving. Think office parties, birthdays… If you work, or are busy and are looking for an easy dessert to make, this is it.
Pumpkin Cake
It looks so pretty when baked because you swirl the pumpkin spice right into the cake mix. You make this in one big bowl, which makes this a pumpkin dump cake. I am a huge fan of dump cakes, are you? No matter what you call it this pumpkin spice cake is yummy!
Pumpkin Cake Recipe
- I did receive complimentary products to try the original recipe.
Ingredients
- Yellow Cake Mix
- 1 can of Pumpkin
- 1 box of Instant Vanilla Pudding
(5.4 ounces)
- 3 Large Eggs
- Vegetable Oil
- Water
- Pumpkin Spice
- Sprouted Pumpkin Seeds
(lightly salted) optional
- 1-2 premade Vanilla Frosting
(or make this homemade cream cheese frosting. You might remember it from our banana cake?)
- Pam Non-Stick Spray
Directions
Pumpkin Dump Cake
Preheat oven to 350F Degrees
HOW TO MAKE A PUMPKIN CAKE
- Spray your baking pan with non-stick spray
and set it aside until needed
- Add first 6 ingredients (cake mix, vanilla pudding, eggs, oil, water, and canned pumpkin into a large mixing bowl (or mixer)
- First, stir
to incorporate your mixture.
- Then, mix with your hand mixer
or (mixer
) until blended
- Add cake batter into your prepared 13 x 9 pyrex baking pan
- Next measure out 1 tablespoon of pumpkin spice and 1/3 cup pumpkin seeds. Add them to the top of the cake
- Swirl the pumpkin spice and pumpkin seeds with a knife to incorporate into the cake (note you do not need to go through to the bottom layer with your knife)
- Bake for about 35-40 minutes until a toothpick comes out clean. Check the last 5-10 minutes of bake time, as ovens and altitude may vary cooking times.
- Let cake cool completely before frosting.
- Optionally, add your sprinkles after frosting the cake.
- It’s ready to serve and enjoy!
It is easy to cut when cold, or chilled. Store in the refrigerator up to 3 or 4 days, if you don’t use it all at once.
Make this pumpkin cake for fall, Halloween, Thanksgiving or your next party. It's a crowd-pleasing recipe that is made in one big bowl and then the cake batter poured into the baking dish. It is swirled with pumpkin spice which looks so pretty. Use vanilla or cream cheese frosting to frost the cake. Sprinkle with sprinkles and you have festive cake. Enjoy this tasty cake any time you are looking for an easy dessert to make. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Not all nutritional calculattions are 100% accurate. Pumpkin Dump Cake
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information
Yield
16
Serving Size
1
Amount Per Serving
Calories 453Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 35mgSodium 378mgCarbohydrates 73gFiber 1gSugar 55gProtein 3g
This pumpkin cake recipe was inspired and adapted from this Pumpkin Spice Cake. We hope you enjoy it as much as our family, and co-workers did.
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Looking for more recipes to bake?
- Baking Recipes
- Cupcake Recipes
- Cookie Recipes
- Quick Bread Recipes
- (no-bake) Icebox Cake Recipes
- Easy Cake Recipes