Fall Time Pumpkin Cake Recipe

Name: Fall Time Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box yellow cake mix; 3/4 cup sugar; 1/2 cup canola oil; 1 cup canned pumpkin; 1/4 cup water; 1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice; 4 large eggs; Glaze; 1/4 cup butter; 2 tablespoons whipping cream; 1/2 cup brown sugar (loosely packed)

Servings: persons

1 (18 1/4 ounce) box yellow cake mix
3/4 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1/4 cup water
1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice
4 large eggs
Glaze
1/4 cup butter
2 tablespoons whipping cream
1/2 cup brown sugar (loosely packed)

1
Preheat oven to 350u00b0F.
2
Lightly grease a standard size Bundt pan, 9 x 13-inch baking pan, or two 9-inch cake pans.
3
In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs.
4
Beat until well blended.
5
Transfer to the baking dish or cake pans.
6
Bake for 45 minutes.
7
For glaze, cook together the butter, whipping cream and brown sugar for 3 minutes, stirring.
8
When slightly cooled, pour over cake.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) box yellow cake mix, 3/4 cup sugar, 1/2 cup canola oil, 1 cup canned pumpkin, and more.

Yes, Fall Time Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fall Time Pumpkin Cake

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