Yams and apples are baked with a sweet glaze, making them ideal for the Thanksgiving holiday.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- ½ cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 4 eggs
- 1 cup chopped pecans
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 373 mg |
| Sugars | 22 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
We’ve made this every year for the past 12 years and it’s become a family favorite!! We omit the pecans and use a little less cinnamon and then frost it with vanilla frosting and it’s perfect. My husband even won the award for “Best Dessert” at his company’s picnic last year when he made this cake!
Its really good
Super easy! Couldn’t be moister, absolutely slid out of the pan!!
the only alteration I made to this recipe was to leave out the pecans. It was surprisingly flavor-less despite all the yummy ingredients and spices.
Best cake ever. Rich, moist, sweet. Easy to make. Yes another piece please.
I made this exactly as written. It is so yummy! Moist & light with great pumpkin spice flavor. I added a cream cheese glaze, dyed orange for Halloween. 4oz cream cheese (softened), 2 cups powdered sugar, about 1/4 cup of milk, 1tbs of butter (softened) & added orange gel food coloring. Drizzled over the cake. It honestly didn’t need a glaze but I wanted it more Halloween themed for a party
Wow! Made a few changes. I used coconut oil instead of vegetable oil, didn’t have pecans so I used walnuts & added raisins. Oh & double the ginger!
Wonderful! Super moist and delicious. Everyone loved it and it was super easy to make.
yes I will make again
Best. Pumpkin. Cake. Ever.
Delicious – halved oil and replaced with applesauce. Reduced sugar slightly and still plenty sweet. Used bundt cake pan
I used a Betty Crocker spice cake mix and the other ingredients as directed, even the cinnamon but increased the sugar to 3/4 Cup. I also add 1/2 teaspoon of allspice. It was delish, moist and very pretty!
This is very easy to make. It’s very moist and tasty. Next time I might throw in some chocolate chips…I added tsp almond extract to powdered sugar drizzle, takes it up a notch.
I made a Bundt cake and drizzled caramel sauce over the cake adding some toasted chopped pecans on top. This has been a BIG hit at our home. The most requested during the holidays.
2016 – Made this for Thanksgiving and it was outstanding as is!!! Only ~trivial change~ was substituting walnuts for pecans on the cream cheese frosting drizzled bundt cake version of this recipe (simply because I love healthy walnuts). Next time I may try walnut oil instead of vegetable oil. Love the way this very easy recipe makes me look like I bake!
This cake literally melts in your mouth! I used spice cake mix because that is what I had but other than that followed exact recipe. Made in bundt pan 50 mins at 350. The whole family loved it!
Five stars! Tastes great, easy to make, seasonal/festive, this cake has it all. This will go into my box of go-to recipes. I used coconut oil instead of vegetable but that was the only change I made. We loved this.
People, you have to try this recipe. It is easy, delicious and with Thanksgiving coming, it would be perfect. Reading some of the other comments, the only change I made was to bake my 9×13 for 35 minutes. I doubled Naples recipe for her Bundt cake cream cheese frosting. Thank You for this recipe.
Like others I used spice cake mix, did not add any spices,1/2 cup of oil and 1/2 cup of applesauce. I iced it with the bourbon cream cheese frosting on this site. Three deserts where brought to a chef prepared dinner and this recipe was the hit!
I have made this cake 3 times, used a bundt pan, cut down on the oil., did not add nuts. I just sprinkled powdered sugar on the top. It’s my grandson’s favorite cake. Trying.a spice cake this time.
I added little less oil and real ginger and half of the sugar as brown sugar and nut meg..awesome easy cake really tasty. .I served with real vanilla ice cream..