One-Pan Pumpkin Cake (Print-Friendly Version)
Delicious pumpkin cake made in one pan with spices and cake mix, perfect for autumn gatherings.
# Ingredients Required:
→ Wet Ingredients
01 -
425 g pumpkin puree (1 can, 15 oz)
02 -
354 ml evaporated milk (1 can, 12 oz)
03 -
3 large eggs
04 -
227 g melted butter (1 cup)
→ Dry Ingredients
05 -
200 g granulated sugar (1 cup)
06 -
85 g yellow cake mix (1 box, 15.25 oz)
07 -
5 g ground cinnamon (1 tsp)
08 -
2.5 g ground ginger (½ tsp)
09 -
1 g ground cloves (¼ tsp)
10 -
1.5 g salt (¼ tsp)
→ Optional Topping
11 -
100 g chopped pecans (1 cup)
# Detailed Directions:
01 -
Set oven temperature to 175°C (350°F) to prepare for baking.
02 -
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
03 -
Pour the pumpkin mixture evenly into a 23x33 cm (9x13 inch) baking dish.
04 -
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture in the pan.
05 -
If desired, distribute chopped pecans evenly over the cake mix layer.
06 -
Pour melted butter uniformly over the top of the pecans or cake mix to ensure moistness.
07 -
Bake in the preheated oven for 50 to 60 minutes until the top is golden brown and a toothpick inserted at the center comes out clean.
08 -
Allow the dish to cool for at least 20 minutes to set before slicing and serving.
# Helpful Advice:
01 -
Pecans add a nutty flavor and texture but are optional. Allow full cooling for cleaner slices. Pair with whipped cream or vanilla ice cream for enhanced experience.