Pumpkin Spice Cake
This easy Pumpkin Spice Cake is made with spice cake mix, canned pumpkin and water for a simple 3- ingredient fall dessert. Bake it in a 9×13-inch pan and finish with powdered sugar or cream cheese frosting.
Equipment
- electric hand mixer
- can opener
- medium mixing bowl
- 9x13 in baking pan
Ingredients
- 15.25 package Spice Cake Mix
- 15 oz can pumpkin puree
- ½ cup water
- baking spray
- powdered sugar optional
Instructions
- Preheat oven to 350º F. Spray a 9x13 inch baking pan with baking spray.
- Combine cake mix, canned pumpkin puree, and water in a medium bowl. Mix until combined and smooth with an electric hand mixer. Pour into the prepared baking pan and spread evenly.
- Bake the cake in the oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. Sprinkle with powdered sugar, before slicing. Serve and enjoy! The cake will be hot when removed from the oven.
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
Nutrition
Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 239mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
