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.
Servings 32 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!
