This pumpkin spice cake recipe is the perfect fall dessert for any table! This easy dessert recipe would also make the perfect dessert to bring to Thanksgiving.
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Pumpkin Spice Cake Recipe

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This pumpkin spice cake recipe is a must-have and it’s time for all of the amazing pumpkin dessert options! Not only is it simple to make, but it’s also packed with some delicious flavors. I made this for a get-together recently and it made for the perfect dessert for the event. This recipe will be the perfect addition to your Thanksgiving dinner dessert table. It’s also so easy that a kid could make it!

This pumpkin spice cake recipe is the perfect fall dessert for any table! This easy dessert recipe would also make the perfect dessert to bring to Thanksgiving.

Pumpkin Spice Cake Recipe

This recipe is inspired by my friend Crystal’s pie recipe.
See it here —> Surviving a Teacher’s Salary’s Pumpin Pie Recipe

 

Ingredients

1 box Yellow Cake Mix (Aldi has cake mix for under a dollar!)
15 oz Pumpkin Puree
3 Eggs
1 Tablespoon Nutmeg
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger 
Whipped Cream (Not the can)

Making your Pumpkin Spice Dessert

Pumpkin Pie Cake Crock Pot Recipe

Preheat oven to 350°

Start by mixing together all dry ingredients. 
You will need to use a whisk or fork to mix it together and break up any chunks. If you leave any clumps of dry ingredients you will end up with white spots. I learned this the hard way the first time I made this.

Add all of your wet ingredients next. 
You will want to add your eggs and pumpkin puree. Do not mix it in until you have both ingredients.

Use your hand mixer to mix it. 
Turn it on low and only mix until well mixed. You don’t want too much air in the batter. Just make sure to mix it until there are no clumps and then you are good to go.

Use your hand mixer to mix it. 
Turn it on low and only mix until well mixed. You don’t want too much air in the batter. Just make sure to mix it until there are no clumps and then you are good to go.

Grease 2 pans. 

Pour half of your batter into each pan. 
Make sure you are leveling out both so it is even when you want to layer it later.

Put both pans in the oven. 
Make sure to put it on the middle rack of the oven. It will help you avoid burning tops or having the bottoms be too gooey. (Yes, gooey is a legit word.)

Bake at 350° for about 25 minutes. 
I say about because every oven will cook differently. You will want to put a toothpick in the middle to check it and see if it is fully cooked.

Let your cake cool for 10 minutes. 

Flip it out onto a plate and let cool until cooled completely. 
You can put it in the fridge to cool if you are worried about time.

When it is cooled completely, use your whipped cream to ice your first layer. You will want to make sure it gets an even spread.

Add your second cake and then ice with whipped cream. 
You can ice it completely but we like the naked cake look because you don’t want to overdo it on the whipped cream.

You can serve this cake immediately or put it away for later. I recommend refrigerating until serving so the whipped cream doesn’t melt.

Are you looking for more pumpkin dessert ideas?

Pumpkin Spice Cake Recipe

Recipe by MeaganCourse: Desserts, RECIPES
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calorieskcal

Ingredients

  • 1 box Yellow Cake Mix Aldi has cake mix for under a dollar!

  • 15 oz Pumpkin Puree

  • 3 Eggs

  • 1 Tablespoon Nutmeg

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Ground Ginger

  • Whipped Cream Not the can

Directions

  • Preheat oven to 350°
  • Start by mixing together all dry ingredients. You will need to use a whisk or fork to mix it together and break up any chunks. If you leave any clumps of dry ingredients you will end up with white spots in your cake. I learned this the hard way the first time I made this cake.
  • Add all of your wet ingredients next. You will want to add your eggs and pumpkin puree. Do not mix it in until you have both ingredients.
  • Use your hand mixer to mix it. Turn it on low and only mix until well mixed. You don’t want too much air in the batter. Just make sure to mix it until there are no clumps and then you are good to go.
  • Grease 2 cake pans.
  • Pour half of your batter into each pan. Make sure you are leveling out both so that it is even when you want to layer it later.
  • Put both pans in the oven. Make sure to put on the middle rack of the oven. It will help you avoid burning tops or having the bottoms be too gooey. (Yes, gooey is a legit word.)
  • Bake at 350° for about 25 minutes. I say about because every oven will cook differently. You will want to put a toothpick in the middle to check it and see if it is fully cooked.
  • Let your cake cool for 10 minutes.
  • Flip cake out onto a plate and let cool until cooled completely. You can put it in the fridge to cool if you are worried about time.
  • When it is cooled completely, use your whipped cream to ice your first layer. You will want to make sure it gets an even spread.
  • Add your second cake and then ice with whipped cream. You can ice completely but we like the naked cake look because you don’t want to overdo it on the whipped cream.

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