Quick and Easy Pumpkin Cake
This morning, we were studying United States geography, and at the end of the chapter was a section of American recipes. This Pumpkin Cake was included, and when I saw how simple it was and realized that we had all of the ingredients, we decided to make it. The end result was a moist, delicious, pretty treat that was perfect for this fall afternoon.
Later on today, I was so glad that I had this ready when my kids’ friends came over. It was wonderful to be able to offer to them a delicious fall dessert.
Baking it in a bundt cake pan and sprinkling a little powdered sugar over the top gave this cake an elegant look, don’t you think? No one needs to know that it starts with a yellow cake mix…
So bake one of these delectable cakes today, invite a friend over, and make this fall day one to remember.
Love pumpkin as much as we do? Check out these other great pumpkin recipes.
- 1 box yellow cake mix
- ⅔ C sugar
- 4 eggs
- ½ C vegetable oil
- 1 t cinnamon
- ½ t nutmeg
- ¼ t cloves
- 1 16 oz can of pumpkin
- 1 C water
- powdered sugar for dusting
- Preheat oven to 350 degrees.
- Combine all dry ingredients in a large mixing bowl.
- Add eggs and stir them into the mixture.
- Add water and oil.
- Beat on low speed until well blended.
- Add the pumpkin.
- Blend on low speed until smooth.
- Pour into a greased bundt pan and bake for 50-60 minutes, or until tooth pick comes out clean.
- Invert onto a service dish and dust lightly with powdered sugar.
