Pumpkin Cake (Printable Version)
Tasty pumpkin cake made in one pan with spices and cake mix, perfect for cozy fall get-togethers.
# Ingredients You'll Need:
→ Wet Stuff
01 -
One 15 oz can of pumpkin puree (425 g)
02 -
One 12 oz can of evaporated milk (354 ml)
03 -
3 eggs, large
04 -
One cup of melted butter (227 g)
→ Dry Stuff
05 -
One cup of regular sugar (200 g)
06 -
Box of yellow cake mix (15.25 oz, 85 g)
07 -
1 teaspoon cinnamon (5 g)
08 -
Half a teaspoon ginger (2.5 g)
09 -
Quarter teaspoon cloves (1 g)
10 -
Quarter teaspoon salt (1.5 g)
→ If You Want Topping
11 -
Chopped pecans, one cup (100 g)
# Detailed Preparation Steps:
01 -
Turn your oven on to 350°F or 175°C to get it ready.
02 -
Put pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt in a big bowl and stir until no lumps remain.
03 -
Take a 9x13 inch (23x33 cm) dish and pour in the pumpkin mix nice and even.
04 -
Sprinkle the dry yellow cake mix over the pumpkin layer evenly.
05 -
Scatter the chopped pecans over the cake mix if you like some crunch.
06 -
Drizzle the melted butter all over the pecans or cake mix so it stays nice and moist.
07 -
Bake for about 50 to 60 minutes. You'll know it’s done when the top turns golden and a toothpick comes out clean.
08 -
Give it at least 20 minutes to cool down before cutting and serving so it holds together well.
# Helpful Tips:
01 -
Pecans give a nice nutty crunch but aren't a must. Cooling completely helps cut neat slices. Try with whipped cream or some vanilla ice cream for extra yum.