Pumpkin Ring Cake Recipe

Name: Pumpkin Ring Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (18 1/2 oz.) yellow cake mix; 2 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 2 eggs; Water - Stated on cake mix; 1 c. Libby's Solid Pack Pumpkin; 1 c. finely chopped nuts; 1 tsp. lemon juice; 1/2 tsp. grated lemon rind; milk

Servings: persons

1 pkg. (18 1/2 oz.) yellow cake mix
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 eggs
Water - Stated on cake mix
1 c. Libby's Solid Pack Pumpkin
1 c. finely chopped nuts
1 tsp. lemon juice
1/2 tsp. grated lemon rind
milk

1
1. Combine cake mix and spices in bowl.
2
2. Add eggs and water as directed on cake mix package substituting pumpkin for 1/3 cup of the water.
3
3. Mix as directed.
4
4. Stir in nuts.
5
5. Pour batter into greased and floured 10 inch pan or bundt or fluted pan (9 cup capacity).
6
6. Bake 350 degrees for 40 to 45 minutes or until done.
7
7. Cool 10 minutes, remove from pan.
8
8. Mix lemon juice, lemon rind, and add enough milk to make it runny.
9
9. Drizzle with Lemon Glaze.

kcal

Calories

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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 pkg. (18 1/2 oz.) yellow cake mix, 2 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg, and more.

Yes, Pumpkin Ring 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.

Pumpkin Ring Cake

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