I’m a big fan of shortcuts, so here is another recipe using a yellow cake mix and kicking it up a notch with some flavor. This tastes like fall and makes your home smell soo good while baking! The cake itself is not super sweet. I have not added additional sugar and the cake mix I use is not overly sweetened. I did this intentionally because I like to pair it with ice cream! I made no-churn maple cardamom ice cream with toasted butter pecans to go with this and made an ice cream cake. Recipe for that ice cream will be up soon.
-As usual I used Cherrybrook Kitchen cake mix: https://www.amazon.com/Cherrybrook-Kitchen-Yellow-Cake-16-3-Ounce/dp/B000FPCVY8
The mix is available at both Wegmans and Whole Foods.
-I suggest if you want to make both the cake and ice cream and you are short on time, don’t try to turn it into a cake-like I did. It took more time than I thought it would and next time I will just make both separately to serve together.
-I used about 1/3 less oil than stated on the box. The pumpkin adds moisture and a little less oil is needed.
Pumpkin Spice Cake
- 2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 3/4 cup pumpkin puree
- Yellow cake mix box I used Cherrybrook Kitchen
- Milk per cake box instructions – I use milk instead of water
- Oil use 1/3 less than stated on cake box instructions
- Empty cake mix into pot. Add spices and combine.
- Add milk and oil and combine.
- Pour into cake pan and bake!