Why Choose This Pumpkin Cake
Okay, friends, let me tell you about this Better Than Fall Pumpkin Cake! Seriously, if you’re anything like me and love all things pumpkin, this recipe is your new best friend. It’s warm, comforting, and just the right amount of sweet. Plus, it’s super easy to make, which is totally a win in my busy mom life.
With two kids running around, I need recipes that are quick and don’t require a lot of fancy ingredients. This cake fits the bill perfectly! You can whip it up for a snack after school or bake it for a cozy family dessert. Either way, it’s sure to earn you some applause.
How to Make Better Than Fall Pumpkin Cake
Let’s get into the good stuff! This recipe brings together the convenience of cake mix with the deliciousness of pumpkin and warm spices. Trust me, it’s a crowd-pleaser. Here’s how to make it:
Ingredients
- 1 box vanilla cake mix
- Eggs (as required on the box)
- Oil (as required on the box)
- Water (as required on the box)
- 1 cup pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon ground cinnamon
Directions
- Preheat your oven to the temperature specified on the cake mix box. Nothing like the smell of a warm kitchen!
- In a large mixing bowl, combine the vanilla cake mix, eggs, oil, and water according to the box instructions. Go ahead and stir it all together until it’s nice and smooth.
- Now, mix in the pumpkin puree, sweetened condensed milk, and ground cinnamon. You want to blend it well – let that pumpkin flavor shine!
- Pour the batter into a greased cake pan. I usually use a 9×13-inch pan, but you can use what you have.
- Bake according to the cake mix box instructions or until a toothpick inserted into the center comes out clean. It usually takes about 25 to 30 minutes, but keep an eye on it!
- Let it cool before serving. The hardest part is waiting, I know!
How to Serve Better Than Fall Pumpkin Cake
Serving this cake is where the joy really kicks in. A dusting of powdered sugar on top gives it a delightful touch. You can also whip up a quick cream cheese frosting if you’re feeling fancy! My kids love it served warm with a scoop of vanilla ice cream. You can’t go wrong with that combo!
How to Store Better Than Fall Pumpkin Cake
If you happen to have leftovers (which is rare in my house), simply cover the cake with plastic wrap or store it in an airtight container. It will stay fresh for about 3-4 days at room temperature. If you want it to last longer, toss it in the fridge, and it should be good for about a week. Just remember to let it come back to room temperature before diving in again!
Tips to Make Better Than Fall Pumpkin Cake
Here are a couple of my favorite tips to make this cake even better:
- Add Nuts or Chocolate Chips: If your family likes a little crunch or sweetness, throw in some chopped nuts or chocolate chips into the batter!
- Spice It Up: Feel free to play with the spices! A pinch of nutmeg or ginger can take it to the next level.
- Don’t Rush Cooling: Make sure to let it cool completely before cutting. It’s so much easier to slice, and it tastes better that way too!
Variation
If you want to switch things up, consider trying a pumpkin spice latte cake variation. Just mix in some brewed coffee with the wet ingredients for a delicious twist!
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, just make sure it’s pureed and cooked. About 1 cup will do just fine.
Can I freeze this cake?
Yes! You can wrap it tightly in plastic wrap and freeze it for up to three months. Just thaw it in the fridge overnight before serving.
How can I make this recipe gluten-free?
Easily! Just substitute the vanilla cake mix with a gluten-free option, and you’re good to go. Make sure to check the other ingredients are gluten-free too!
There you have it! This Better Than Fall Pumpkin Cake is sure to be a hit, just like it is in my home. So grab those ingredients and get baking – your family will thank you! Happy cooking!
Better Than Fall Pumpkin Cake
Ingredients
Cake Ingredients
- 1 box vanilla cake mix
- 3 large Eggs (as required on the box) Use as per the cake mix box instructions.
- 1/2 cup Oil (as required on the box) Use as per the cake mix box instructions.
- 1 cup Water (as required on the box) Use as per the cake mix box instructions.
- 1 cup pumpkin puree
- 14 ounces sweetened condensed milk One can.
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to the temperature specified on the cake mix box.
- In a large mixing bowl, combine the vanilla cake mix, eggs, oil, and water according to the box instructions. Stir until smooth.
- Mix in the pumpkin puree, sweetened condensed milk, and ground cinnamon. Blend well.
- Pour the batter into a greased cake pan, preferably a 9x13-inch pan.
- Bake according to the cake mix box instructions or until a toothpick inserted comes out clean, approximately 25 to 30 minutes.
- Let it cool before serving.