Ingredients for Fall Time Pumpkin Cake
- 1 box (15.25 oz) yellow cake mix
- 1 cup granulated sugar
- Canola Oil
- Canned Pumpkin
- 1 cup water
- Ground Cinnamon
- 3 large eggs
- ¼ cup butter
- ½ cup heavy whipping cream
- ¾ cup packed light brown sugar
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How to Make Fall Time Pumpkin Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a standard 10-inch bundt pan, a 9x13 inch baking pan, or two 9-inch round cake pans.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 cup granulated sugar, ½ cup vegetable oil, 1 (15 oz) can pumpkin puree, 1 cup water, 2 teaspoons ground cinnamon, and 3 large eggs.
- Beat with an electric mixer until smooth and well combined.
- Pour batter into prepared pan(s).
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small saucepan over medium heat, combine ¼ cup butter, ½ cup heavy whipping cream, and ¾ cup packed light brown sugar.
- Cook for 3 minutes, stirring constantly, until the butter is melted and the sugar is dissolved.
- Let the glaze cool slightly before drizzling it over the completely cooled cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
122g
Fat
18g
Carbs
14g
