Ingredients
Scale
- 1 box yellow cake mix (or 2 cups homemade mix)
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
If you’re missing one of these spices, don’t stress. My mom always said, “A little improvisation never hurt anyone.” Consider using pumpkin pie spice as a substitute for the individual spices.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, oil, and milk. Stir until well combined. This is where I let my kids jump in and help with the stirring—it’s messy but fun!
- Add in the cinnamon, nutmeg, ginger, cloves, granulated sugar, brown sugar, vanilla extract, and salt. Mix until smooth.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool for at least 15 minutes before serving. This is the hardest part for us, as the kids can hardly wait to dig in!
Remember, it doesn’t have to be perfect. My dad always said, “The best meals come with a touch of chaos.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Pie Cake, recipe, cooking, food