Easy Pumpkin Cake
A moist and flavorful pumpkin cake layered with spices and topped with a crunchy pecan topping. Perfect for autumn gatherings or holiday celebrations, this easy-to-make dessert combines the warmth of cinnamon, ginger, and cloves with the richness of pumpkin and cake mix for a comforting treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Blend eggs, milk, sugar, cinnamon, ginger, cloves, and salt until well combined.
- Pour the mixture into a greased 9 x 13-inch pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Scatter chopped pecans on top if using.
- Pour melted oleo (butter) evenly over all ingredients.
- Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool the cake and refrigerate before serving; it can also be frozen for later use.
Tips & Substitutions
For a lighter cake, consider using egg whites instead of whole eggs. If you don’t have oleo, melted butter or coconut oil can be used as substitutes. Adding a pinch of nutmeg can enhance the flavor profile. If you want to spice it up further, try incorporating a tablespoon of vanilla extract. This recipe is also great for using leftover pumpkin puree from making American recipes.
Serving Suggestions
Serve this Easy Pumpkin Cake warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Herbed Broccoli for a balanced meal. Consider sprinkling additional chopped pecans or a drizzle of caramel sauce for added flavor and texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, simply place individual slices in the microwave for about 20-30 seconds, or warm in the oven at 350°F (175°C) for 10 minutes. This cake can also be frozen for up to three months, wrapped tightly in plastic wrap and then aluminum foil.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pumpkin Cake contains roughly 623 calories, with 9g protein, 42g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 777mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Roast and puree your own pumpkin, ensuring it’s smooth and not too watery. This may alter the baking time slightly, so keep an eye on the cake as it bakes.
What can I substitute for pecans?
If you don’t have pecans, walnuts or almonds can be used as substitutes. For a nut-free version, you can omit the nuts altogether or replace them with pumpkin seeds for extra crunch and nutrition.
How can I adjust the sweetness of the cake?
To adjust the sweetness, reduce the sugar by 1/4 cup for a less sweet cake, or add a natural sweetener like honey or maple syrup, adjusting the liquid ingredients accordingly. Always taste the batter before baking to ensure it meets your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).