Easy Pumpkin Cake
This is the easiest pumpkin cake recipe with just four ingredients. It tastes even better topped with homemade cream cheese frosting.
Servings: 15
Ingredients
Cake
- Boxed Spice Cake Mix 15.25 oz
- 1 can Pumpkin Puree 15 oz
- 3 Eggs
- 1/4 cup Water
Cream Cheese Frosting
- 6 tablespoons Cream Cheese softened
- 6 tablespoons Butter softened
- 2 teaspoons Vanilla Extract
- pinch Salt
- 4.5 cups Powdered Sugar
- 1-2 tablespoons Milk
Instructions
- Preheat the oven to 350 degrees F. Lightly great the bottom only of a 9x13 baking dish.
- In a large bowl, beat together the cake mix, pumpkin puree, eggs, and water on low speed about 30 seconds until combined. Beat on medium speed for 2 minutes.
- Pour into prepared baking pan and bake for approximately 30 minutes until top springs back when touched and toothpick comes out completely clean. Do not underbake; the pumpkin keeps this cake very moist so a few minutes over is better than under.
- Allow cake to cool completely before frosting.
- To make frosting: beat together the softened cream cheese and butter until smooth. Beat in the vanilla and salt. Gradually beat in the powdered sugar, adding 1-2 tablespoons milk as needed so you can incorporate all the sugar.
- Frost cake and serve. Store leftovers covered at room temperature.