Pumpkin Cake With Cake Mix Recipes

PUMPKIN CAKE WITH CAKE MIX

Pumpkin Cake with Cake Mix image

A different and delicious way to prepare pumpkin that just might replace pumpkin pie at your holiday table.

Provided by Susanne

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 18

Number Of Ingredients 11

Ingredients

2 ½ cups pumpkin
1 cup evaporated milk
2 eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 cup pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the cake mix over the pumpkin mixture. Drizzle with melted butter. Top with pecans.
Bake 50 minutes in the preheated oven.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 33.2 g, Cholesterol 38.9 mg, Fat 15 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 249.3 mg, Sugar 20.9 g

CHOCOLATE PUMPKIN CAKE

Chocolate Pumpkin Cake image

An extremely moist chocolate cake with pumpkin and cream cheese frosting.

Provided by ALETA1314

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 18

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g

PUMPKIN PIE CAKE WITH YELLOW CAKE MIX

Pumpkin Pie Cake with Yellow Cake Mix image

This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.

Provided by Rosie De Coito

Categories Fruits and Vegetables Vegetables Squash

Yield 24

Number Of Ingredients 11

Ingredients

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 (18.25 ounce) package yellow cake mix
1 cup butter
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Nutrition Facts : Calories 268 calories, Carbohydrate 30.5 g, Cholesterol 48.6 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 303.2 mg, Sugar 20.6 g

TWO INGREDIENT PUMPKIN CAKE

Two Ingredient Pumpkin Cake image

It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.

Provided by Chickentarian

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 15

Number Of Ingredients 2

Ingredients

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin

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.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 27.5 g, Fat 4.3 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 300.4 mg, Sugar 16.3 g

EASY CAKE MIX PUMPKIN COOKIES

Easy Cake Mix Pumpkin Cookies image

Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 36

Number Of Ingredients 11

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/3 cup canned pumpkin (not pumpkin pie mix)
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon pumpkin pie spice
6 oz (from 8-oz package) cream cheese, softened
3 tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Steps:

Heat oven to 350°F.
In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 10 g, TransFat 0 g

PUMPKIN SPICE CAKE

Pumpkin Spice Cake image

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Steps:

Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

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