A simple recipe for making pasta dough that may be used in a variety of ways.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 1 – 9×13 inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- ¾ cup white sugar
- ½ cup vegetable oil
- 1 cup pumpkin
- ¼ cup water
- 1 teaspoon ground cinnamon
- 4 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan, or two 9 inch cake pans.
- In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
- Bake in the preheated oven 45 minutes.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 205 mg |
| Sugars | 21 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, rave reviews including request for a future birthday cake. Used the full can of pumpkin (15oz) and a spice cake mix (that’s what I had on hand). Will be making this again.
for a fast and easy recipe this takes the cake. I did add a few more pumpkin spices but that is because I like them.
I use only 1/2 cup sugar and a whole can of pumpkin. I also add 1/2 tsp. each of nutmeg, cloves and vanilla extract and increase cinnamon to 2 tsp. I put a glaze of 1 oz. softened cream cheese, 4 oz. softened butter, 2 cups confectioners sugar, 1 tsp. vanilla extract and milk to pouring consistency.
Delicious and easy recipe! A couple small tweaks made it perfection: adjusted sugar to 1/2 cup and used 1 tsp cinnamon and 1 tsp pumpkin pie spice. Topped cupcakes with cinnamon whipped cream cheese frosting, which was the perfect pair!
This is an excellent recipe! I added/increases spices to suit our tastes, used a 15 oz. can of pumpkin and used a bundt pan. Small changes to suit our tastes. It’s a keeper, most definitely! Thank you!
This recipe was a yummy choice for a dessert using ingredients I had on hand. Very gooey and delicious. Served it warm with vanilla ice cream. Delicious! It was a bit sweet but I’d substituted coconut sugar which might have a flavor more like brown sugar. I think it’d be safe to reduce the amount of sugar regardless the type. I also used home roasted pumpkin which was wonderful! Thank you for sharing this recipe!
Used 15 ounces of pumpkin purée and left out the water. Delicious! And moist.
I made this exactly like the recipe stated, and I thought it was wonderful! I have made it twice, I prefer the Pillsbury moist yellow cake mix, over Duncan Hines. I sugar the pan and flip bundt cake over on a cake plate. On the second go around, I tossed in crushed pecans.
I’ve made this several times, and it’s always been a huge hit. I top it with a maple cream glaze and praline pecans or walnuts. So good!!
I made this cake, but made it sugar free!! I used sugar free cake mix. I also used some of the reviewer suggestions. I used the whole can of pumpkin. Reduced the sugar, I actually used 1/2 cup stevia. I also used pumpkin pie spice instead of just cinnamon. Everyone loved the cake, they didn’t even know it was sugar free. Yummy.
Love it. I make it as muffins as well. Huge hit!
I substituted yellow cake with French vanilla cake. Delicious! I also make it into a bundt cake. My family’s favorite cake.
Very good, moist cake. I followed the suggestions of another reviewer and used a 15 oz can of pumpkin and reduced the sugar to 2/3 cup. I also spiced it up a little by adding 1/2 tsp nutmeg and a little allspice. I baked it in a greased bundt pan but it stuck to the pan so next time I’ll grease and flour the pan. I frosted it with a cream cheese/butter frosting. It got rave reviews when I took it to the office and there was not a crumb left at the end of the day. This cake is better and moister the day after it is baked.
I loved it. It was so easy and moist. I used a chocolate cake mix and added chocolate chips. My family loved it!!! It certainly did not last long.
I made some changes to the recipe and it turned out great. I used a 15 ounce can of pumpkin, I subbed butter for the veggie oil, put in 1/4 cup sour cream and used my homemade pumpkin pie spice mix, 1.5 tsp. The glaze I made was 4 ounces cream cheese, half a stick of butter 1&2/3 cups powdered sugar and about a tsp of vanilla. Y’all this turned out so dang good. Make it. You’ll be happy you did.
I accidentally followed the directions for the cake box so I added a Cup of water instead of the recommended 1/4 cup. I added 3 eggs instead of 4. I also added 1/4 teaspoon of nutmeg, cloves, and the result was amazing!
Subbed applesauce for oil, and used Splenda. Added a little more pumpkin. I will definitely make again!
VERY GOOD. Cut the sugar to 1/2 cup. Used the whole can of pumpkin ( 15 Oz).
Worked well, both with regular cake mix and gluten-free. The picture shows it with some kind of a light drizzly icing…I wish the recipe would have included it!
Followed the recipe and it was wonderful. Cake was a big hit with friends. I’ll be making it again.
I used one can of pumpkin and about 1/2 cup sugar, added more cinnamon, cloves, nutmeg, allspice, ginger and tasted the raw batter to see if I had enough spice. Made a cream cheese frosting with 3 oz. cream and 3 ounces butter and added some vanilla extract and about 2 Tsp. pure maple syrup and just added confectioners sugar to make a nice consistency. I made two layers one for home and one for work. The home cake got 5 stars. Tomorrow the coworkers will comment, but they will eat just about anything.