Pumpkin Spice Cake

Pumpkin Spice Cake
I am a cake and cupcake freak!  I also love a good pumpkin pie at Thanksgiving.  But, I know people who don’t care for the texture of  pumpkin pie.  Some of my family members, for instance.  So, I had to try this one.  This reminded me of that super moist cake they served at my elementary school  many years ago–I won’t say how many.  Ha!  My children will be surprised that I can remember that far back, before everything was flash-frozen and individually wrapped.   You will be surprised that cafeteria food would have a warm memory for me.  This was about it.  This was the day I did not want to be absent.  I am serious–this is good!

And the aroma of this cake baking is indescribable!  Anyone walking through your front door arriving for Thanksgiving dinner will be taken to a mental happy place.   No harvest candle aroma will ever come close.  Anyway, if you are not a pumpkin pie lover but do want a pumpkin dessert for Thanksgiving, try this one.  Grandchild #10 does not care for the texture of pumpkin pie, but she loved the pumpkin flavor of this moist cake.  Now she can have her cake and eat it, too!  Okay, that was corny.  But the cake is not.  Try it!

Or, if you prefer something cold, try my Paleo Pumpkin Pie-Sicle.  It’s light and refreshing.

This cake comes together easily, using some of the following ingredients.  My usual discount supermarket did not have some of the ingredients.  I had to go hunting for the spice cake and the pumpkin pie pudding, but I refused to quit!  I found them at Albertson’s.

Spice Cake Ingredients

Pumpkin Spice Cake
Recipe type: Cake
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
  • 1 box spice cake mix
  • 1 small pkg. (3.4 oz.) Jell-o Pumpkin Spice or Butterscotch Instant Pudding
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup water
  • 4 eggs
  • 1 small (8 oz.) container Cool Whip
  • 1 tablespoon pumpkin pie spice (optional)
  1. Heat oven to 350 degrees F.
  2. Beat first 6 ingredients with mixer until well-blended. Pour into a greased and floured 13"x9" baking pan.
  3. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely.
  4. If desired, add 1 tablespoon pumpkin pie spice to the Cool Whip. Spread on cake.
  5. Keep leftovers refrigerated.

Et cetera:  This recipe was adapted from one I found on the Kraft Recipe website.