No Fuss Pumpkin Cake Recipes

NO-FUSS PUMPKIN CAKE

No-Fuss Pumpkin Cake image

In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. "It goes together quickly," she writes. "That's a plus for me, because I have a husband who loves desserts."

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 8

Ingredients

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
3 large eggs
1/3 cup sugar
1/3 cup vegetable oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
3 ounces cream cheese, softened

Steps:

In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

NO-FUSS PUMPKIN CAKE

No-Fuss Pumpkin Cake image

In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. 'It goes together quickly,' she writes. 'That's a plus for me, because I have a husband who loves desserts.'

Provided by Allrecipes Member

Time 40m

Yield 20

Number Of Ingredients 8

Ingredients

1 (15 ounce) can solid pack pumpkin
3 large eggs eggs
⅓ cup sugar
⅓ cup vegetable oil
1 (18.25 ounce) package yellow cake mix
1 tablespoon pumpkin pie spice
1 (16 ounce) can vanilla frosting
1 (3 ounce) package cream cheese, softened

Steps:

In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting and cream cheese. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 40.8 g, Cholesterol 33.1 mg, Fat 12.6 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 285.6 mg, Sugar 29.5 g

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