Introduction
This Pumpkin Cake is the ultimate fall treat! With layers of spiced pumpkin, buttery cake mix, and crunchy pecans, it’s an easy-to-make dessert that’s full of comforting flavors. Topped with a dollop of Cool Whip, this cake is perfect for gatherings or just a cozy evening at home. With a straightforward preparation, you’ll have a delicious dessert ready in no time.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
- Cool Whip (for topping)
How to Make Pumpkin Cake
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with butter or cooking spray.
- Tip: A well-greased dish ensures that the cake doesn’t stick and makes cleanup easier.
- Prepare the Pumpkin Mixture:
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and salt. Mix everything until it’s smooth and well combined.
- Tip: Using a whisk helps to blend the ingredients evenly for a smooth filling.
- Assemble the Cake Layers:
- Pour the pumpkin mixture into the greased baking dish, spreading it evenly.
- Sprinkle the yellow cake mix over the pumpkin mixture, distributing it evenly across the top.
- Add Pecans and Butter:
- Sprinkle the chopped pecans over the cake mix layer. Drizzle the melted butter evenly over the top, ensuring the cake mix and pecans are well-coated.
- Tip: Pouring the butter slowly and evenly helps create a golden, crunchy topping.
- Bake the Cake:
- Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and the cake is set.
- Tip: Insert a toothpick into the center to check for doneness. It should come out clean when the cake is ready.
- Cool and Serve:
- Let the cake cool completely before serving. Serve chilled or warm with a generous dollop of Cool Whip on top.
- Tip: Cooling the cake allows it to set, making it easier to slice and serve.
How to Serve Pumpkin Cake
This Pumpkin Cake pairs wonderfully with various toppings and sides:
- Topped with Cool Whip: Add a creamy dollop of Cool Whip for a classic touch.
- Drizzle with Caramel Sauce: A drizzle of caramel adds a delicious sweetness to each slice.
- Serve with Coffee or Tea: Pair with a warm cup of coffee or tea for a cozy fall treat.
How to Store Pumpkin Cake
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months.
- Reheat: To enjoy warm, microwave individual slices for 20-30 seconds.
Tips to Make the Best Pumpkin Cake
- Use Fresh Spices: Freshly ground cinnamon adds a more vibrant flavor to the cake.
- Add Extra Crunch: If you love texture, add an extra ¼ cup of chopped pecans on top.
- Sweeten to Taste: If you prefer a sweeter dessert, sprinkle a bit of brown sugar over the cake mix layer before adding the pecans and butter.
- Try Different Toppings: Experiment with whipped cream, ice cream, or a dusting of powdered sugar.
Variations
- Nut-Free Version: Omit the pecans for a nut-free cake or replace them with chocolate chips for a twist.
- Spiced Twist: Add ½ teaspoon of nutmeg or ginger for a spicier cake.
- Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary preferences.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Just make sure it’s cooked and well-drained to avoid excess moisture.
Q: Can I make this cake in advance?
A: Absolutely! This cake can be made a day ahead and stored in the fridge until serving. It tastes great chilled or at room temperature.
Q: Can I substitute the yellow cake mix with a different flavor?
A: Yes, spice cake mix works wonderfully and adds an extra depth of flavor that complements the pumpkin.
Conclusion
This Pumpkin Cake is a simple yet delicious dessert that brings out the best flavors of fall. With its rich pumpkin filling, buttery cake mix, and crunchy pecan topping, it’s sure to be a hit. Whether you’re making it for a holiday gathering or just for a cozy night in, serve it with a dollop of Cool Whip and enjoy every comforting bite. Happy baking!
Delicious Pumpkin Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
- Cool Whip for topping
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with butter or cooking spray.
- Tip: A well-greased dish ensures that the cake doesn’t stick and makes cleanup easier.
- Prepare the Pumpkin Mixture:
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and salt. Mix everything until it’s smooth and well combined.
- Tip: Using a whisk helps to blend the ingredients evenly for a smooth filling.
- Assemble the Cake Layers:
- Pour the pumpkin mixture into the greased baking dish, spreading it evenly.
- Sprinkle the yellow cake mix over the pumpkin mixture, distributing it evenly across the top.
- Add Pecans and Butter:
- Sprinkle the chopped pecans over the cake mix layer. Drizzle the melted butter evenly over the top, ensuring the cake mix and pecans are well-coated.
- Tip: Pouring the butter slowly and evenly helps create a golden, crunchy topping.
- Bake the Cake:
- Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and the cake is set.
- Tip: Insert a toothpick into the center to check for doneness. It should come out clean when the cake is ready.
- Cool and Serve:
- Let the cake cool completely before serving. Serve chilled or warm with a generous dollop of Cool Whip on top.
- Tip: Cooling the cake allows it to set, making it easier to slice and serve.