Easy Pumpkin Cake
A box cake mix and a can of pumpkin purée makes this cake an easy dessert.
Yield
8 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
spice |
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 4 | medium |
eggs
|
|
| 1 | envelope |
whipped topping mix
|
* |
| Frosting | |||
| 1 | cup |
milk
|
|
| 5 | teaspoons |
all-purpose flour
|
|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
spice |
|
| 355 | ml |
canned pumpkin purée
|
|
| 4 | medium |
eggs
|
|
| 1 | envelope |
whipped topping mix
|
* |
| Frosting | |||
| 237 | ml |
milk
|
|
| 25 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.
Mix at LOW speed untill moistened then at medium speed adding remainder eggs and topping mix.
Mix at low speed untill moistened then at medium speed for 3 min.
Pour into greased and floured cake pans and. Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min. remove from pan(s) and cool completely.
Cook milk and flour until thick; cool in fridge.
Beat butter, sugar and vanilla with mixer.
Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).
Beat well.
