Pumpkin Pie Cake Recipe With Yellow Cake Mix
Ingredients:
This pumpkin pie cake recipe is a quick and easy dessert that is perfect for any time of the year. All you need is a yellow cake mix, eggs, pumpkin puree, vegetable oil, pumpkin pie spice, and a few other ingredients. To make the cake, you’ll need:
- 1 (18.25-ounce) package yellow cake mix
- 3 eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
Instructions:
Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking pan. In a large bowl, mix together the yellow cake mix, eggs, pumpkin puree, vegetable oil, and pumpkin pie spice until well combined. Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle the top of the cake with the chopped pecans, brown sugar, and melted butter. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving.
Nutrition:
This pumpkin pie cake recipe is a delicious and easy dessert that is sure to please. It’s made with simple ingredients that you probably already have in your pantry and is a great way to use up leftover pumpkin puree. One slice of this cake has 290 calories, 13 grams of fat, 37 grams of carbohydrates, and 4 grams of protein. It’s a sweet and satisfying treat that is perfect for any occasion.
Serving Suggestions:
This pumpkin pie cake is delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with chopped nuts, chocolate chips, or a drizzle of caramel or chocolate sauce. You can also add a sprinkle of pumpkin pie spice or cinnamon for an extra special touch. This cake can be served warm or at room temperature and will keep in an airtight container for up to 3 days.
Variations:
If you don’t have pumpkin puree, you can substitute an equal amount of applesauce or mashed bananas. You can also add a layer of cream cheese frosting or a layer of chocolate frosting for an extra special touch. You can also use different types of cake mix, such as white cake mix or spice cake mix. You can also add other mix-ins, such as raisins, dried cranberries, or chopped apples, for a fun and flavorful twist.
Tips:
For a shortcut, you can use a store-bought yellow cake mix and just add the pumpkin puree and pumpkin pie spice. You can also substitute a different type of nut for the pecans, such as walnuts or almonds. If you don’t have pumpkin pie spice, you can make your own by combining 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. This cake is also delicious when served with a scoop of ice cream or a dollop of whipped cream.
Storage:
This pumpkin pie cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months. To thaw, simply place the frozen cake in the refrigerator overnight and let it come to room temperature before serving.
Post a Comment for "Pumpkin Pie Cake Recipe With Yellow Cake Mix"