Pumpkin Kahlua Cake – a delicious recipe with cake mix, pumpkin, eggs, water, Kahlua, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make glaze: In a small mixing bowl, add the powdered sugar, butter, and Kahlua.
2
Stir until mixture is smooth; set aside.
3
To make cake:In a large mixing bowl, add the cake mix and pumpkin.
4
Using an electric mixer, beat on low speed until cake mix is moistened.
5
Increase mixer speed to medium; add eggs, one at a time; beat well after each addition.
6
Add in the water and Dream Whip mix; beat 2 minutes.
7
Pour batter into a greased/floured 13x9 inch baking pan.
8
Bake at 350u00b0 for45 minutes or until pick comes out clean.
9
Let cool in pan for 10 minutes.
10
Turn cake out onto a serving tray.
11
Let cake cool slightly.
12
Drizzle cake with Kahlua Glaze.
419
kcal
Calories
21
g
Fat
46
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/2 ounce) package spice cake mix, without pudding, 1 (16 ounce) can pumpkin or 2 cups mashed cooked pumpkin, 4 eggs, 1/4 cup water, and more.
Yes, Pumpkin Kahlua 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.
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