This Super Easy Pumpkin Cake Is the Stuff Dreams Are Made Of
It is so moist and light, and topped with an incredibly creamy, fluffy whipped topping. It is always a crowd-pleaser, and one slice is never enough!
The Most Delicious Pumpkin Cake Ever
We’ve worked pumpkin into our fair share of recipes. From chili to pancakes, we never seem to tire of the sweet earthy flavor. And I hope you’re not tired of it either, because I have a new recipe that is going to knock your socks off. This Pumpkin Cake (aka Pumpkin Dream Cake) is one I have been making for years. It shows up at many a family gathering, is often requested, and is an all-around favorite.
Not only is it incredibly fast and easy to make, it produces one of the most fluffy, moist, and downright addicting pumpkin treats you’ve ever eaten. When I say easy, I mean throw all of the cake batter ingredients into a bowl and give it a good beating. Bake. And top with a simple, 3-ingredient topping. It really doesn’t get any easier than that. And one taste and you will be simultaneously thanking me and cursing me for introducing you to this dreamy cake. It might be the only pumpkin dessert you’ll ever need.
Ingredients
- Yellow Cake Mix
- Canned Pumpkin
- Instant Vanilla Pudding
- Eggs
- Cinnamon, Ginger & Cloves
- Heavy Whipping Cream
- Whipped Topping
- Light Brown Sugar
Instructions
- Make the cake batter: To a large mixing bowl, add the cake mix, vanilla pudding mix, pumpkin, eggs, water, and spices. Beat with an electric mixer for a full 4 minutes.
- Bake the cake: Pour the batter into a greased 13×18″ baking sheet. Bake at 350 degrees for 20-25 minutes. This is a very moist cake- don’t be tempted to overbake it!
- Make the topping: In a large bowl, beat the heavy cream until you have stiff peaks. Gently fold in the whipped topping and brown sugar. Mix until combined.
- Ice the cake: Spread the topping onto the cooled cake. Chill for 2 hours before serving. Sprinkle with ground nutmeg as a garnish, if desired.
Tips & Suggestions
- Use pumpkin pie spice in place of the individual spices.
- Store leftover cake in the refrigerator and enjoy within 4-5 days.
Variations and Substitutions
- Try using a spice cake mix for an extra boost of flavor.
- Use a classic cream cheese frosting instead of the whipped topping.
Preheat oven to 350°F. Grease a 13×18″ baking sheet with cooking spray. In a stand mixer, or a large bowl with a hand mixer, combine all the cake ingredients and beat for 4 full minutes. Pour into prepared baking sheet and bake for 20-25 minutes. The cake will be very moist when it’s done, and if you touch the top, your fingerprint will stay indented. Don’t worry, the cake doesn’t need to be cooked longer! If you insert a toothpick and it comes out mostly clean, then the cake is done and you can remove it from the oven. Wait until the cake is completely cool to spread the topping.
In a large mixing bowl, beat the cream until stiff peaks form. Fold in the whipped topping and brown sugar. Spread on the cooled cake and sprinkle with a dusting of nutmeg. Chill for 1-2 hours and serve cold. Enjoy!
