Pumpkin Cake
A classic and nostalgic cake that starts with a boxed cake mix!
I don’t think much can beat the nostalgia of a classic recipe and this pumpkin cake definitely meets that criteria. Another lovely piece of this recipe that I think is just truly wonderful is that this starts with a box mix. I know making cake isn’t that much more complicated but it’s nice to start with a premade cake mix and just add to it. It makes it seem like there is way less to do! This cake can be served with whipped cream or a frosting of your choosing. We went with a cinnamon frosting to pair with the pumpkin cake.
What You Need:
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 can (15 oz) pumpkin puree
3 large eggs
1 can (12 oz) evaporated milk
1 tsp. salt
3 tsp. pumpkin pie spice
1 box yellow cake mix
Directions:
In a stand mixer, cream together butter and sugar until smooth.
Add pumpkin puree and mix until smooth.
Add eggs, one at a time, letting the mixture combine with each egg before adding the next.
Then add evaporated milk and mix.
In a separate bowl, whisk together salt, pumpkin pie spice, and yellow cake mix.
Add dry ingredients to wet ingredients and beat until smooth.
Pour into a greased 9x13-inch glass pan.
Bake in a preheated 350 degree oven for 40 to 45 minutes or until a toothpick inserted toward the center comes out clean.
Serve warm topped with whipped cream or slightly warm with your favorite frosting.
Recipe from Oh Sweet Basil