Description
A moist, spiced pumpkin cake made with pantry staples like cake mix and canned pumpkin, topped with a simple maple glaze. Perfect for busy parents and budget-conscious bakers looking for an easy fall dessert.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 box (15.25 oz) yellow cake mix
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 cup pecans, chopped
- 1/2 cup powdered sugar
- 2–3 tbsp maple syrup
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine cake mix, pumpkin puree, oil, eggs, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Gently fold in the chopped pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth.
- Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.
Notes
Use room temperature eggs for better blending. Do not overmix the batter to avoid a dense cake. The cake can be stored in an airtight container for up to 3 days or frozen for up to 3 months. For freezing, wrap slices individually and add glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24
- Fat: 18
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: pumpkin cake, maple pecan cake, budget-friendly dessert, fall baking, easy pumpkin recipe, family dessert, Thanksgiving cake