This super simple pumpkin cake is something to dream about. It’s so moist and lightweight and comes with incredible creamy fluffy buttercream. It is always a pleasant person, and a piece of it is never enough!
The most delicious pumpkin cake ever.
We have provided pumpkin for our recipes. From chili to pancakes, we never seemed to get tired of the sweet earthy flavor. I hope you aren’t tired of it either because I have a new recipe that will take off the socks.
This pumpkin cake (also known as the Pumpkin Dream) is something I have been making for years. It appears at many family gatherings, is often asked, and is a full range of favorites. Not only is it very fast and easy to make, it also produces one of the most fluffy, moist and downright addictive pumpkin snacks you’ve ever eaten. When I say relaxing, I mean throwing all the ingredients of the cake into the bowl and giving it a nice beating. bake. And with a simple 3-ingredient top. There is really nothing much easier than this. A taste that you will also thank me and curse me for introducing you to this fantasy cake. It might be the only pumpkin dessert you need.
Ingredients required to make this pumpkin cake:
- Yellow cake powder– Just a dry mixture, you won’t follow the packaging direction.
- Canned pumpkin– Pure Pumpkin – There is no pumpkin pie here!
- Instant Vanilla Pudding– This adds flavor, texture and moisture to the cake.
- egg
- Cinnamon, ginger and cloves– Classic pumpkin pie spices.
- Heavy whip cream
- Whip– I’m just a regular cold whip. Make sure to melt it evenly before use.
- Light brown sugar– This only adds to the caramel flavor.
How to make a pumpkin cake:
- Make cake batter. In a large mixing bowl, add the cake mixture, vanilla pudding mixture, pumpkin, eggs, water and spices. Stir in an electric mixer for 4 minutes.
- Bake a cake. Pour the batter into a greased 13 x 18-inch baking dish. Bake at 350 degrees for 20-25 minutes. This is a very wet cake – don’t induce it to over-emergate! If you touch the top gently, it will remain indented. If the toothpick is mostly clean, remove it. Cool completely before adding toppings.
- Make toppings. In a large bowl, beat heavy cream until your peak is stiff. Fold gently in the filling and brown sugar. Mix until mixed.
- Ice cake. Spread the top over the cooled cake. Send 2 hours ago. Sprinkle nutmeg for garnish if needed. enjoy! !
Tips and suggestions
Use pumpkin pie spices.
Instead of the spice mixture in this pumpkin cake, you can use 2 teaspoons of pumpkin pie spices.
How to store the remaining pumpkin cake.
Cover the remaining cake with plastic wrap. Store in the refrigerator and enjoy within 4-5 days.
Changes and substitutions:
Cake flour: I’ve been using dry cake mixture in this recipe. I tried different brands that had equal success. The spice cake mixture is also delicious and can extra enhance the delicious spice flavor.
Cream cheese frosting: While we are fluffy fans, topped on this cake, but classic cream cheese frosting is also available.
Looking for more delicious pumpkin recipes?
Pumpkin Cake
This pumpkin cake is like you have nothing else! The cake is light and fluffy, and the comfort flavor of the pumpkin is topped with creamy frosting.
Serve: 32 Serve
Calories: 123KCAL
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Preheat the oven to 350°F. Use cooking spray to oil a 13 x 18-inch baking tray.
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In a stand mixer or large bowl with hand mixer, mix all cake ingredients together and beat for 4 minutes.
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Pour into a prepared baking dish and bake for 20-25 minutes. Once done, the cake will be very wet and the fingerprint will remain concave if you touch the top. Don’t worry, the cake doesn’t need to be cooked longer! If you insert a toothpick and it’s mostly clean, then the cake is finished and you can remove it from the oven. Wait for the cake to be completely cool to spread the toppings.
top
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In a large mixing bowl, beat the cream to stiff peaks. Be patient – this takes about 8 minutes!
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Fold the cool whip and brown sugar. Mix until mixed.
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Sprinkle over the cooled cake and sprinkle with nutmeg powder. Cool for 1-2 hours, then cool. enjoy!
Calories: 123KCAL | carbohydrate: twenty oneg | protein: 2g | Fatty: 4g | Saturated fat: 2g | Polyunsaturated fat: 0.2g | Monounsaturated fat: 1g | Trans fat: 0.04g | cholesterol: twenty onemg | sodium: 150mg | Potassium: 60mg | fiber: 1g | sugar: 13g | Vitamin A: 2345IU | Vitamin C: 1mg | calcium: 54mg | iron: 1mg
