Fall Pumpkin Cake Recipes

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FALL TIME PUMPKIN CAKE



Fall Time Pumpkin Cake image

I got this recipe from the wife of a co-worker. It is absolutely delicious! It is moist and tender and is a great alternative to pumpkin pie.

Provided by Chapstick

Categories     Breads

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
3/4 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1/4 cup water
1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice
4 large eggs
1/4 cup butter
2 tablespoons whipping cream
1/2 cup brown sugar (loosely packed)

Steps:

  • Preheat oven to 350°F.
  • Lightly grease a standard size Bundt pan, 9 x 13-inch baking pan, or two 9-inch cake pans.
  • In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs.
  • Beat until well blended.
  • Transfer to the baking dish or cake pans.
  • Bake for 45 minutes.
  • For glaze, cook together the butter, whipping cream and brown sugar for 3 minutes, stirring.
  • When slightly cooled, pour over cake.

Nutrition Facts : Calories 318, Fat 15.4, SaturatedFat 3.7, Cholesterol 63.7, Sodium 290.8, Carbohydrate 42.8, Fiber 0.9, Sugar 30.6, Protein 3.2

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