One of my favorite thing about Fall is having an excuse to make pumpkin cake whenever I feel like it. Even if I don’t need the calories (which I don’t) homemade pumpkin cake makes the house smell AMAZING. This easy Cake Mix Pumpkin Cake uses a cake mix as the secret ingredient and that makes it come together so quickly. Fair warning: This recipe will probably single-handedly ruin your diet.
My grandma was a great cook. A good portion of the memories I have of her involve sitting at her kitchen counter while she pulled one homemade thing after another out of her fridge for me to eat.
It wasn’t until after she passed away that I found out she didn’t actually like to cook. It turns out that she just liked feeding people.
I’ve made it a habit to continue making many of her recipes for my own family and I love discovering how many had great little shortcuts, like this cake mix pumpkin cake.
She loved creating delicious dishes for people to enjoy but she wasn’t worried about them being “perfect”.
As a mom today, I feel like the pressure is on to do everything bigger and better. Recipes have to be Pinterest-worthy and birthday party decorations have to be ready for their Instagram debut.
My grandma didn’t worry about nonsense like that. She just focused on creating delicious food, even if the ingredient list took a little shortcut with a boxed cake mix.
This recipe is so easy that it’s the perfect recipe for kids who want to learn how to bake. It’s a pumpkin dump cake recipe that anyone can make.
- 1 Yellow cake mix
- 1 ts. Cinnamon
- 1/2 ts Ground cloves
- 1/2 ts. Nutmeg
- 1/2 ts. Ginger
- 2 Eggs
- 1 small can of pumpkin (16 oz)
- 3/4 cups water
- 1 pint whipping cream
- 1 carton Cool Whip
- 1/2 cup Brown sugar
- Combine the cake mix, pumpkin, eggs, water, and spices. Mix until smooth.
- Bake at 350° for 30 minutes
- Let cool completely.
- To make the frosting, whip the cream well then fold in the sugar and Cool Whip.
- Frost the cake with the frosting once it has cooled.