Quick Pumpkin Cake recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
⅓ cup vegetable oil
2 eggs
2 teaspoons pumpkin pie spice
¾ cup cream cheese, softened
½ cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar

Nutrition Info

201.1 calories
carbohydrate: 26.9 g
cholesterol: 27.3 mg
fat: 9.9 g
fiber: 0.6 g
protein: 1.8 g
saturatedFat: 4 g
servingSize: -
sodium: 191.3 mg
sugar: 19.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

  2. Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl, pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes, remove from oven and cool cake completely.

  4. Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth, spread onto cooled cake.

Recipe Yield

30 servings

Recipe Note

Quick and easy pumpkin cake-muffin recipe.

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