Wednesday, January 12, 2011

no-fuss pumpkin cake

I was able to break in my Christmas present to myself over the weekend :) 
she was wonderful
I'm fairly certain I have a second stomach intended only for sweets :) 

No-Fuss Pumpkin cake

1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 TBL pumpkin pie spice
1 can (16 ounces) vanilla frosting
1 package (3 ounces) cream cheese, softened

In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil, and pumpkin pie spice; beat on low for 30 seconds.  Best on medium for 2 minutes.  Pour into a greased 15-in. x 10-in. x 
1-in. baking pan.
ignore the vanilla in the picture i got over zealous

Bake at 350 for 25-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

no wire rack here but it cooled just fine :)

In a small bowl, beat frosting and cream cheese until smooth;  spread over cake.  Store in the refrigerator.

YIELD: 20-24 servings 

I love all things pumpkin so of course I knew I would love this.  And I did.  This is ALWAYS a great dessert to go with.  Never fails ya. 



  1. YUM. Save me a piece for next week!

  2. Oh yum, glad you like your mixer. :D

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  4. Look.At.You. You are all over that kitchen! What time should Heath and I be over tonight? :-)


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