Pumpkin Spice Cake

by Molly Dittmann
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My dad got this recipe for Pumpkin Spice Cake from a friend he ran into at the grocery store. She was buying spice cake mix and pumpkin pie filling. Naturally, he asked what she was making. He wrote the recipe on the back of the box of cake mix with a Sharpie while standing in the baking aisle at the grocery store. This cake is excellent with cream cheese frosting.

Pumpkin Spice Cake

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Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 box spice cake mix (we used Duncan Hines)
  • 3/4 cup water
  • 2 eggs
  • 2 teaspoons baking powder
  • allspice
  • nutmeg
  • cinnamon
  • 1 can (15 oz) 100% pure pumpkin

Instructions

  1. Preheat oven and prepare pan according to cake mix instructions.
  2. Beat cake mix, water, eggs, baking powder, allspice, nutmeg, and cinnamon. Add pumpkin puree. Beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake approximately 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Notes

No amounts were given for the spices, so add what feels right. You could also use a pumpkin pie spice blend. You may have to adjust baking times depending on the size of your pans. According to my dad's notes, 45 minutes worked best for him in a 9x13 inch pan. I chose to layer my cake, but this is not necessary. It is delicious with a cream cheese frosting.

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