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Very Easy Pumpkin Cake

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Very Easy Pumpkin Cake recipe











Trans-fat Free, High Fiber


1 Package cake mix, spice
1 ½ cups canne pumpkin purée
4 medium eggs


Preheat oven to 350℉ (180℃).

In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.

Mix at LOW speed until moistened then at medium speed adding remainder eggs and topping mix.

Mix at low speed until moistened then at medium speed for 3 min.

Pour into greased and floured cake pans.

Bake 45 to 50 min OR until wooden pick comes out clean.

Cool 15 min.

Remove from pan(s) and cool completely.

Serve or frost with your favorite frosting or creamy butter frosting.

Or sprinkle some toasted coconut flakes on top.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 37544% of calories from fat
 % Daily Value *
Total Fat 19g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 744mg 248%
Sodium 265mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 11g 43%
Sugars g
Protein 52g
Vitamin A 1161% Vitamin C 26%
Calcium 19% Iron 46%
* based on a 2,000 calorie diet How is this calculated?


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