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Description
If fall had a mascot it definitely would be pumpkin. This tender spice cake celebrates that craveable seasonal flavor as a change-up from traditional pumpkin pie. And it gets a little help from two grocery store convenience items: boxed cake mix and canned pumpkin. You’ll jazz it up with a delicious cream cheese swirl that makes the cake fancy enough for a holiday meal. Note that the total time for the recipe includes cooling, and the hands-on time is only about 25 minutes. The cake keeps, refrigerated, if you want to make it a day ahead (bring it to room temperature to serve). No pumpkin pie spice? You can substitute 2 teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
- vegetable shortening (or softened butter, for the cake pan)
- all-purpose flour (for the cake pan)
- 8 oz. cream cheese (softened)
- 1/3 cup granulated sugar
- 5 large eggs (divided)
- 1/2 tsp. vanilla extract
- 1 box yellow cake mix (moist style, 15.25 ounces per box)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/3 cup water
- 1/3 cup vegetable oil
- 4 tsp. pumpkin pie spice
- powdered sugar (for serving)
- sweetened whipped cream (or vanilla ice cream; optional, for serving)
Directions
- Preheat the oven to 325°F with a rack set in center. Grease and flour a 10- to 12-cup Bundt cake pan.
- In the bowl of a stand mixer or in a medium mixing bowl, beat cream cheese and granulated sugar until creamy, using the paddle attachment or a hand mixer. Add 1 egg and the vanilla. Beat until mixture is smooth, stopping once to scrape bowl. If using a stand mixer, transfer cream cheese mixture to a small bowl. Set mixture aside.
- In the stand mixer bowl (no need to wash bowl) or a large mixing bowl, combine remaining 4 eggs, the cake mix, pumpkin puree, water, vegetable oil, and pumpkin pie spice, beating on low speed until combined. Then beat on medium speed for 2 minutes, stopping once to scrape bowl.
NutritionView More
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| Calories470Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol130mg43% |
| Sodium520mg22% |
| Potassium190mg5% |
| Protein8g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber1g4% |
| Sugars39g |
| Vitamin A90% |
| Vitamin C2% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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