PUMPKIN AND YELLOW CAKE MIX RECIPES

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EASY PUMPKIN CAKE RECIPE WITH CAKE MIX - CAKEWHIZ



Easy Pumpkin Cake Recipe With Cake Mix - CakeWhiz image

The best spiced, soft, moist, quick, easy pumpkin cake recipe with cream cheese frosting. This doctored yellow cake mix recipe is great for Thanksgiving.

Provided by CakeWhiz

Categories     Cakes    Dessert

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 12

4 Eggs (Large)
1/2 cup Oil
1/4 cup Water
1 cup Pumpkin puree (Not pumpkin filling)
1 box Yellow cake mix
1/4 cup Granulated sugar
1 tsp Cinnamon powder
1/2 tsp Nutmeg powder
1/4 tsp Ginger powder
2 cups Cream cheese frosting
2 tbsp Sprinkles (Orange and green colors)
8 Pumpkin candies

Steps:

  • In a large mixing bowl, add eggs, oil, water and mix until mixture is bubbly and smooth. 
  • Add pumpkin puree and mix until combined. 
  • Add cake mix, sugar, cinnamon, nutmeg, ginger and mix until smooth. 
  • Pour batter into 2 greased/floured round cake pans (Dimensions: 8x2). Spread evenly with a spatula.
  • Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean. 
  • Allow the cakes to cool down completely.
  • Then, use a sharp serrated knife to cut the sides and dome (if there is any).  
  • Place one cake on a cake stand and spread cream cheese frosting on top. 
  • Place another cake on top of this frosting and spread another layer of cream cheese frosting. 
  • Decorate with seasonal sprinkles and pumpkin candies. Enjoy! 

Nutrition Facts : Calories 792 kcal, CarbohydrateContent 122 g, ProteinContent 5 g, FatContent 32 g, SaturatedFatContent 6 g, CholesterolContent 81 mg, SodiumContent 666 mg, FiberContent 1 g, SugarContent 91 g, ServingSize 1 serving

PUMPKIN DUMP CAKE | RECIPES | WW USA



Pumpkin dump cake | Recipes | WW USA image

A classic dump cake recipe starts by spooning (or dumping) canned fruit pie filling in a casserole dish, then sprinkling on dry cake mix, topping it with butter, and baking until the mixture resembles cobbler. That’s certainly easy, but those desserts are loaded with fat and sugar. Our approach is to instead start with canned pumpkin that we lightly sweeten with a touch of brown sugar. We still use dry cake mix for convenience, but we nix the butter. You end up with a pudding-like pumpkin layer on the bottom and a crisp streusel-like topping.

Provided by WEIGHTWATCHERS.COM

Categories     Snacks,Dessert

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 15 servings

Number Of Ingredients 9

4 spray(s) Cooking spray
1.5 cup(s) Unsweetened vanilla almond milk
0.25 cup(s) Packed brown sugar
1 Tbsp Pumpkin pie spice
0.5 tsp Table salt
4 large egg(s) Egg(s)
30 oz Pumpkin puree 2 (15-oz) cans
15.5 oz Unprepared yellow cake mix
15 Tbsp Lite whipped topping

Steps:

  • Preheat oven to 350°F. Coat a 13 x 9–inch baking dish with nonstick spray. In a large bowl, whisk together almond milk, sugar, pie spice, salt, and eggs. Stir in pumpkin puree. Pour mixture into prepared dish. Sprinkle cake mix evenly over pumpkin mixture. Swirl mixture together with a knife until some pumpkin mixture shows through on top (there will still be a layer of dry cake mix on top). Coat top with nonstick spray.
  • Bake at 350°F until set, about 1 hour. Serve warm, at room temperature, or chilled with a dollop of whipped topping.
  • Serving size: 1 piece of cake and 1 tbsp whipped topping

Nutrition Facts : Calories 45 kcal

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