Jiffy Pumpkin Cake
This easy pumpkin cake is a classic fall treat that you must make before the fall ends. The recipe uses cake mix, which makes this dessert super easy to prepare, but the cake tastes like it was made from scratch. Sour cream and pumpkin puree used in the cake batter makes this dessert incredibly moist and delicious. The homemade sweet cream cheese frosting is the perfect complement to any pumpkin cake. You will want to save this easy fall favorite dessert recipe so you can make it all year round, whenever you get the craving for a pumpkin treat.
Serves8
Ingredients
- For the Cake:
- 1 9-ounce yellow cake mix (such as Jiffy brand)
- 2 tablespoon tablespoons sour cream or plain yogurt
- 2 teaspoon teaspoons pumpkin pie spice
- 1 egg
- 1/4 cup water
- 1/2 cup canned pumpkin
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- For the Frosting
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1/2 teaspoon vanilla
- 2 cup powdered sugar
Instructions
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Preheat oven to 350 degrees F. Spray an 8 x 8 baking pan with cooking spray.
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Using an electric mixer, combine the cake mix, sour cream and pumpkin pie spice. Stir on low just to combine, then add the egg, water and pumpkin and mix on medium for 4 minutes, scraping down the sides once or twice.
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Spoon evenly into the bake pan and bake for 30-35 minutes until the cake tests done when a toothpick inserted into the center comes out clean. Place on a cooling rack until completely cooled.
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For the frosting: use an electric mixer to combine butter and cream cheese with the vanilla until completely smooth, then gradually beat in the powdered sugar. Frost cake and cut into squares to serve.