Ingredients for Easy Pumpkin Cake
- Solid Pack Pumpkin
- 4 large eggs
- 1 ¾ cups Splenda (or granulated sugar)
- Vegetable Oil
- Yellow Cake Mix
- 1 teaspoon pumpkin pie spice
- Vanilla Frosting
- Cream Cheese
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How to Make Easy Pumpkin Cake
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1-inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups Splenda (or granulated sugar) until light and fluffy.
- Add 4 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, combine 1 (15.25 ounce) package reduced-sugar spice cake mix and 1 teaspoon pumpkin pie spice. Gradually add to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 (15 ounce) can pumpkin puree.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) softened butter, and 2 cups powdered sugar until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Once the cake is completely cool, frost evenly and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
194g
Fat
23g
Carbs
22g
