Pumpkin Cake

This pumpkin cake is like no other you have had! The cake is light and fluffy with the comforting flavors of pumpkin topped with a creamy whipped frosting.

Course Dessert

Cuisine American

Keyword Pumpkin Dream Cake

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings servings

Calories 123kcal

Ingredients

Cake

1 box yellow cake mix
16 ounces canned pumpkin
3.4 ounce box instant vanilla pudding
2 large eggs
1 cup water
1/4 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Topping

1 cup heavy whipping cream
8 ounces cool whip put in the refrigerator to soften
1/4 cup brown sugar

Instructions

Preheat oven to 350℉. Grease a baking sheet 13x18" 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.

Topping

In a large mixing bowl, beat the cream until stiff peaks form. Be patient - this will take about 8 minutes!
Fold in the cool whip and brown sugar. Mix until combined.
Spread on the cooled cake and sprinkle with a dusting of nutmeg. Chill for 1-2 hours and serve cold. Enjoy!

Nutrition