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This is a recipe using only pumpkin puree and cake mix.
All you do is mix the puree and the cake mix. Don't add water. It will seam really thick; that's OK. Just spread in a baking dish that has been sprayed with cooking spray. You can ice or glaze. That's it. A tasty cake without using oil, eggs, or milk.
I made these for gifts for my co-workers and they loved it.
|Time:||5 Minutes Preparation Time|
30 Minutes Cooking Time
Source: Hungry Girl
By Becky from American Fork, UT
Good enough to serve as dessert!
Bake at 350 degrees F for 55-60 minutes. Cool to room temperature before serving. Optional: Top with whipped cream when served. Cover and refrigerate leftovers.
Makes 12-15 servings.
Source: I got this recipe from my niece. It has become a family favorite at holiday dinners. It's probably the most complimented pumpkin recipe I've ever made.
By Sandy from Elon, NC
Pour the pie filling in the bottom of a 9 x 13 inch baking dish. Sprinkle the cake mix over the pie mixture. Pour butter over the cake mix.
Bake at 350 for 30 - 40 min.
Test by using a knife and if it pulls out clean it's done.
Grease and lightly flour a 10 inch fluted tube pan. Combine flour, cinnamon, baking powder, soda, nutmeg, allspice, and cloves; set aside. Beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, 1/4 cup maple syrup, or maple-flavored syrup, and vanilla; beat until combined. Add eggs, one at a time, beating after each addition until combined. Add pumpkin and milk; beat until combined. Add flour mixture and beat just until combined. Stir in nuts. Add the margarine, 1-3 tsp. milk and syrup at last. Pour batter into prepared pan. Bake in a 350 degree F oven for 50-55 minutes. Cool in pan 15 minutes. Remove cake and cool on wire rack.
By Robin from Washington, IA
Combine the cake mix with melted butter with fork to create crust. Press into pan. Pour in the pumpkin. To create topping, use 1 cup cake mix mixed with softened butter to create crumbly topping.
Very good fall dessert that is simple to put together. Try this cake with a cream cheese frosting.
Melt butter in 9x13 inch cake pan. When cool, stir in 1 egg and mix well. Add cake mix. Stir until all are mixed, then pat evenly in bottom of pan.
Measure 1 cup of cake mix, set aside for topping. Combine the remaining cake mix, melted butter and eggs. Press mixture into greased 9 x 13-inch baking pan (press hard).
Recipe for Pumpkin Pecan Layer Cake. Mix crushed wafers, pecans and 1/2 cup melted butter. Press evenly in 3 layer pans. Combine cake mix, eggs, water, 1/4 cup melted butter and pumpkin. . .
Put one half of the cake mixture into a 9x13 inch greased pan. Then, one half of the filling, then rest of the mixture, and finally, the rest of the topping...
Yummy Cake with Pumpkin, Cream Cheese and Caramel
Can be served glazed or plain. If you like pumpkin, this is great and no one knows or can tell there's bran in it. Great for those wanting to "sneak in" some fiber.
This page contains easy pumpkin spice cake recipes. A popular fall dessert is pumpkin spice cake with its distinctive flavors.
This page contains gluten free pumpkin cake recipes. Pumpkin cake is a perfect way to cook with pumpkins this Fall.
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Important: DO NOT ADD LIQUID or EGGS!
Mix the cake mix and the pumpkin together and spoon into a 9x13 inch pan bake for about 30 minutes at 350 degrees F until the pick comes out clean.
(This recipe works great with 2 cups of anything thick and moist. Be creative: applesauce, pumpkin, leftover squash, mashed potatoes, zucchini*, bananas**, or peaches)
* add a bit of water if using raw
** may add nuts and raisins
Put the cream cheese in a 4 cup microwave safe bowl and microwave 1 minute. If soft, stir in remaining ingredients. Spread on cake while warm and soft.
By all41and14all from Minnesota
Line the bottom of a 10 inch tube pan with waxed paper. In a large bowl, sift all your dry ingredients, including spices. In a medium bowl, cream margarine, gradually add sugar, mix until light yellow. Add eggs, 1 at a time, beat well after each addition. Stir in vanilla. Add dry ingredients to egg mixture alternating with pumpkin. Mix well after each addition. Stir in pecans. Pour into the wax paper lined tube pan and bake in preheated 350 degree F oven for 1 1/2 hours.
By Terri H.
My sister in law just made a really good pumpkin cake. She said you use a store bought spice cake mix (dry not by box directions); 1 can of pumpkin and 1/2 cup of water. Just mix the 3 things and bake. She served with cool whip but you could probably frost as well. (10/05/2005)
Combine first five ingredients and spread into a greased 9x13 inch dish. Sprinkle with 1 yellow cake mix. Top with 1 cup chopped nuts. Drizzle 3/4 cup melted margarine over nuts. Bake at 350 degrees for 40 to 45 minutes until toothpick inserted in center comes out clean; cool.
Mix the dry angel food cake mix with the remaining ingredients. Pour into a greased 9x13 inch pan. Bake at 350 degrees F for 25 minutes. This cake is delicious and it is a treat for anyone watching their weight. It is very low in fat.
(When I made this, I used a round bundt pan and it took longer than 25 minutes. to bake. It's not a dry cake, like your average angel food. It's dense from the pumpkin, but a very good cake. Refrigerate any leftovers as it will mold fast.)
By Terri H.
I baked the cake and when I turned it upside down on a bottle to cool, the center of the cake fell out. (11/17/2007)
I baked a similar recipe - angel food cake mix, 1 cup pumpkin, 1/2 tsp. pumpkin pie spice. Baked at 350 in a NON-greased bundt pan, turned it upside-down on a floured pizza pan after knifing the edges, and it came out absolutely perfectly. Will frost with low-fat whipped cream and maybe sprinkle with cinnamon. (11/21/2007)
I baked this cake in a 9x13 pan lined with parchment paper. Cream cheese frosting on top of the cake after completely cooled. Cut the cake into squares and served on a paper doily lined platter. The women at church loved it. (12/18/2007)
By Linda K