During the chilly autumns of Vermont, my grandmother used to recount the tale of how she learned the pumpkin cake recipe. Mrs. Thompson, a friendly neighbor with a passion for baking, had invited my grandmother over one evening. As the aroma of spices wafted from her kitchen, it was clear that something magical was being baked. The two ladies chatted over a freshly brewed pot of tea, and before the night ended, my grandmother left with the cherished pumpkin cake recipe, written in delicate cursive on a faded piece of paper. That simple recipe became an heirloom, passed down through generations.
Years later, on a family trip to New Orleans, we stumbled upon a local bakery showcasing a grand pumpkin cake bundt. A bite into that cake, and it felt like history repeated itself. It reminded us so much of Mrs. Thompson’s recipe. That day, not only did we enjoy a delicious dessert but also reminisced about the timeless bond of friendship and love baked into that cake.
How to Prepare Pumpkin Cake
Ingredients for Pumpkin Cake
- Non-stick cooking spray
- 1 (18 1/4 ounce) package of aromatic spice cake mix
- 1 (15 ounce) can of pure pumpkin puree
- 2 eggs (optional, for a fluffier texture)
- A dash of vanilla extract (optional)
Directions for Pumpkin Cake
- Begin by assembling all your ingredients in one place.
- Preheat your oven to 350 degrees F (175 degrees C).
- Using the non-stick cooking spray, generously coat a 9×13-inch baking pan or for a decorative touch, a bundt pan.
- In a spacious bowl, mix the spice cake mix, pumpkin puree, and if you’re using, the eggs and vanilla extract. Stir until the mixture is smooth and well combined.
- Pour the batter into the prepared pan, ensuring an even spread.
- Bake in your preheated oven. A toothpick or skewer inserted in the middle should come out clean when it’s ready, typically around 25 to 35 minutes.
- Once baked, let it cool. Serve as it is or store in the refrigerator for a chilled treat the next day. For an added touch, you can pair it with a dollop of cream cheese frosting.
Can I use a bundt pan for this recipe?
Absolutely! Using a bundt pan not only gives the cake a decorative touch but also ensures even baking. Just ensure to adjust the baking time accordingly, possibly adding an extra 5-10 minutes.
What frosting pairs well with this pumpkin cake?
Cream cheese frosting is a delightful pairing for this cake. Its creamy texture and slight tanginess complement the rich flavors of the pumpkin cake splendidly.
Is it possible to turn this recipe into muffins or bread?
Yes, this versatile pumpkin cake mix recipe can be easily adapted to make muffins or a loaf of pumpkin cake mix bread. Adjust the baking time based on the size of your muffins or loaf pan.
Can I add additional spices to enhance the flavor?
Of course! While the spice cake mix already has a blend of spices, feel free to add a sprinkle of cinnamon, nutmeg, ginger, or allspice to customize it to your palate.
What’s the role of eggs in this recipe?
While the basic recipe doesn’t demand eggs, adding them provides a fluffier texture to the cake. If you prefer a denser cake, you can stick to the original two-ingredient version.
How do I store the leftover cake?
If you’ve frosted your cake, it’s best to store it in the refrigerator. Without frosting, the cake can be stored in an airtight container at room temperature for a few days.
Can I use a different cake mix instead of spice cake mix?
Yes, while the spice cake mix complements the pumpkin flavor, you can also experiment with white or yellow cake mixes. Just remember to add spices like cinnamon or nutmeg to elevate the pumpkin taste.
Is it possible to freeze the pumpkin cake for later use?
Definitely! This pumpkin cake freezes well. Just ensure it’s cooled completely, then wrap it tightly in plastic wrap and store it in the freezer. When ready to eat, thaw it in the refrigerator or on the counter.
How can I make the batter easier to mix?
Using a powerful stand mixer or a hand mixer can make the process smoother. If mixing by hand, ensure all ingredients are at room temperature to ease the mixing process.
Can I add toppings or fillings to the cake?
Certainly! Feel free to sprinkle walnuts, chocolate chips, or even fresh fruits. The neutral base of the pumpkin cake provides a canvas for various delightful additions.
Pumpkin Cake (Only 2-Ingredient)
- 1 18 1/4 ounce package spice cake mix
- 1 15 ounce can pumpkin
- cooking spray
- Gather ingredients.
- Preheat the oven to 350 degrees F.
- Generously grease a 9x13-inch baking pan with cooking spray.
- Mix spice cake mix and canned pumpkin together in a large bowl until well combined; spread evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
- Cool and serve, or store in the refrigerator to serve the next day.