Easy Pumpkin Cake Recipes

QUICK PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
• Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.

EASY PUMPKIN DUMP CAKE

Steps:

• Preheat the oven to 350º Fahrenheit and grease a 9x13 pan with butter or cooking spray.
• In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
• Pour the pumpkin batter into the prepared pan.
• Sprinkle the dry cake mix over the pumpkin.
• Drizzle with the melted butter.
• Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
• Bake for 1 hour or until a knife inserted in the center comes out clean.
• Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
• Serve warm with ice cream or whipped cream.
• Store any leftover cake covered in the refrigerator.

EASY PUMPKIN CAKE RECIPE

Steps:

• Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
• In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
• Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.
• Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.

TWO INGREDIENT PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
• In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

EASY PUMPKIN CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
• In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

EASY PUMPKIN CAKE

Steps:

• Combine all ingredients and beat about 2 minutes.
• Turn into a greased and floured 9 X 13 pan.
• Bake in 350 degree oven about 40 minutes.
• Frost with a cream cheese icing.