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No-Fuss Pumpkin Cake

Name: No-Fuss Pumpkin Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 can (15 ounces) solid-pack pumpkin; 3 large eggs; 1/3 cup sugar; 1/3 cup vegetable oil; 1 tablespoon pumpkin pie spice; 1 can (16 ounces) vanilla frosting; 3 ounces cream cheese, softened

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 25 min.

Makes

24 servings

In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. "It goes together quickly," she writes. "That's a plus for me, because I have a husband who loves desserts."

No-Fuss Pumpkin Cake Recipe photo by Taste of Home

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Ingredients

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
3 large eggs
1/3 cup sugar
1/3 cup vegetable oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
3 ounces cream cheese, softened

Directions

In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator.

Nutrition Facts

1 piece: 239 calories, 10g fat (3g saturated fat), 30mg cholesterol, 194mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 2g protein.

No-Fuss Pumpkin Cake

Total Time

Makes

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Ingredients

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