Description
A decadent pumpkin cake that is moist, rich, and topped with a luscious cream cheese frosting, making it a perfect dessert for fall.
Ingredients
Scale
- 1 box of yellow cake mix
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup chopped pecans (optional)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and ginger. Mix until well combined.
- Fold in the chopped pecans if using.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting by beating the cream cheese and powdered sugar together until smooth. Fold in the whipped topping.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Slice and serve, enjoying the deliciousness!
Notes
- For an extra touch, sprinkle some cinnamon on top of the frosting.
- This cake can be made a day in advance and stored in the refrigerator.
- Feel free to add chocolate chips to the batter for a chocolatey twist.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg