Craving a delectable dessert that's foolproof and mind-blowingly simple? Get ready to transform an ordinary yellow cake mix into a mouthwatering pumpkin sensation that will have everyone begging for your secret! This Easy Pumpkin Cake is your ticket to becoming an instant baking hero, requiring minimal effort but delivering maximum flavor. Whether you're a novice baker or a seasoned pro, this recipe promises to be your new go-to dessert that looks and tastes like it came straight from a professional bakery.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 tsp cinnamon
- 1/2 cup water
- 3 large eggs
Instructions
- Preheat your oven to 350°F (180°C). Make sure to grease two 9-inch (23cm) round cake pans and set them aside.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, and cinnamon. Mix well until the ingredients are fully incorporated.
- Add the water and eggs to the mixing bowl. Beat the mixture with an electric mixer on medium speed until it's smooth and well combined.
- Divide the cake batter evenly between the prepared pans. Smooth the tops of the batter with a spatula to ensure even baking.
- Bake the cakes for 30 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cakes are completely cool, you can frost and decorate them as desired. Enjoy!
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use a toothpick or cake tester to check doneness - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before frosting to prevent melting and sliding.
- For extra moisture, consider adding a cream cheese frosting or a light dusting of powdered sugar.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a festive touch, sprinkle some chopped nuts or add a drizzle of caramel sauce before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 55mg
