Pumpkin Cake
Prep time
Cook time
Total time
I must admit, I don't like just straightforward pumpkin pie, I find it boring, but I love pumpkin when combined with other tasty things, canned pumpkin is healthy and adds moisture and a beautiful color to baked goods. This is a very simple recipe for a luscious cake that starts with a cake mix, then just stir in a can of pumpkin and just the right amount of spices and golden raisins, bake, then pour on that incredible sweetened condensed milk, and top with whipped cream, pecans and caramel, how does that sound? It also feeds a crowd, so this is perfect for the holidays!
Author: Ruth Guerri
Recipe type: Cake
Serves: 16 - 18
Ingredients
- 1 box white or yellow cake mix
- ½ tsp of cinnamon
- ½ tsp of allspice
- ½ tsp of pumpkin pie spice
- 1 can of pumpkin (15 oz)
- ½ cup of golden raisins
- 1 can of sweetened condensed milk
- 1 tub of whipped cream
- ½ cup of chopped pecans or as many as you like!
- caramel sauce, as much as you like!
Instructions
- Preheat the oven to 350 degrees and generously grease a 13 x 9-inch cake pan
- In a large mixing bowl, combine the cake mix with the spices, then stir in the pumpkin and the raisins
- Spoon the batter into your cake pan, spread to the edges and bake for 30 - 33 minutes.
- Cool completely, then poke holes all over the top of the cake with something with the diameter of a straw.
- Pour the condensed milk over the top and into the holes of the cake.
- Refrigerate the cake for 1 hour, then spread on the whipped cream, sprinkle on the nuts and drizzle on the caramel sauce! Oh wow! Enjoy!
Do I mix the cake first then add pumpkin or is it just the dry ingredients from the cake mix added to the pumpkin.
Barb, just use the dry cake mix, add it to a bowl, add in the spices and stir and then stir in the pumpkin and raisins.