I never tire of pumpkin desserts and could eat them all autumn long! This really is the easiest pumpkin cake (not to mention the yummiest) and begins with a cake mix!
How was your Halloween? We had a really nice one. The original weather forecast predicted it would be cold with a possibility of sleet, but it ended up being the perfect evening! Just right.
The kids of course got way too much candy, and I’m embarrassed to announce that they have more self control with it than their mother does. 🙂 Those mini chocolate candy bars get me every time.
A few weeks back, I shared the recipe for this incredible Pumpkin Chocolate Bundt Cake. As delicious as it is, this one wins as far as ease of preparation. If you are short on time, and want a sweet pumpkin treat ASAP, run to the kitchen and make this!
All it takes is a yellow cake mix, a few add-ins, 20 minutes or so in the oven, some luscious cream cheese frosting to finish it off, and you’re in pumpkin heaven!
I sent this cake to work with my husband for his annual Halloween potluck and he said it disappeared in a hurry! Everyone was raving about it.
Luckily, I stole a piece before sending it with him. I had to make sure it wasn’t poisonous, after all.
It’s anything but poisonous. It’s completely delectable and so yummy in the tummy!
For me, the sugar cravings tend to hit fast, so to get my fix, I turn to quick and tasty treats like this!
I never want fall to end! So I’m enjoying it to the fullest with loads of pumpkin desserts!
Easiest Pumpkin Cake
Ingredients
- Cake:
- 1 yellow cake mix dry from the box 15.25 oz
- 2 large eggs
- 1 1/2 c. canned pumpkin NOT pumpkin pie filling
- 1/2 c. butter melted
- 2 tsp. pumpkin pie spice
- Cream cheese frosting:
- 8 oz. cream cheese softened
- 1/2 c. butter softened
- 4 1/2 c. powdered sugar
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9x13" cake pan.
- Add all cake ingredients to the bowl of an electric mixer and mix well, scraping down the sides in between. Pour batter into prepared cake pan, spread evenly, and bake for approximately 22-24 minutes, or just until a toothpick inserted into the center comes out mostly clean. Moist crumbs are good.
- While the cake is cooling, make the frosting by creaming together cream cheese, butter, powdered sugar and vanilla in the bowl of an electric mixer until fluffy. Frost cooled cake, cover and store in the refrigerator until ready to eat.
You’ll be amazed how easily this comes together! I have a serious love for doctored cake mix recipes!
I’m thinking this would be great for Thanksgiving Day to appease all those pie haters. 🙂 I don’t see how anyone could turn down a slice of this cake!
Are you a pumpkin fan? What are your favorite pumpkin desserts? I’d love to hear in the comments section!
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