Ingredients for Pumpkin Spice Cake
- 1 (15 ounce) can pumpkin puree
- evaporated milk
- 2 large eggs
- 1 ¾ cups granulated sugar
- 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
- 1 cup dry yellow cake mix
- 1 cup (2 sticks) softened unsalted butter and 2 tablespoons melted unsalted butter
- ½ cup chopped walnuts
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
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How to Make Pumpkin Spice Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch rectangular baking dish.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 2 cups all-purpose flour, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared baking dish.
- Sprinkle 1 cup dry yellow cake mix evenly over the batter.
- Drizzle with 2 tablespoons melted unsalted butter.
- Sprinkle ½ cup chopped walnuts over the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
144g
Fat
53g
Carbs
19g
