This pumpkin cake is so easy to make and smells amazing! It’s light and flavorful. The perfect dessert for fall. I’m pretty sure it’s going to be your new favorite Pumpkin Cake! I started with the 2 Ingredient Weight Watchers Cake going around Pinterest, but I wanted to change it up a bit, but still keep the benefits of the pumpkin in the recipe. I was pretty pleased with how it turned out!
I love this cake!
I can’t even do it justice in a description….it’s not too heavy, but not too light either. Not super moist, but not really dry, Mild pumpkin flavor. Even with the brown sugar on top, it’s not overly sweet.
Weight Watchers Points
I didn’t do all of the math, but with the addition of one egg, 1/2 cup brown sugar and 1/2 cup pecans, and with 12 servings, I think it averages out to an extra 1.5 points per serving more than the Weight Watcher Points for the original 2 Ingredient Cake. Then another point for 1/3 cup of whipped topping. And you could use only 1/4 of the sugar and pecans to save a bit more, or skip it altogether.
Easy Potluck Dessert
I actually made this cake to take to a meeting, so I was a little nervous about how it would taste. But it smelled so good coming out of the oven, and after sampling a tiny piece out of the corner, I had to make another one. I wanted to make sure I had plenty for the meeting, but also to insure I had enough for us to have dessert a couple of days.
Print recipe
Pumpkin Spice Cake
Prep time 5 mins Cook time 25 mins Serves 12
Ingredients
- 1 yellow cake mix
- 1 can (15 oz) pumpkin
- 1 egg
- 1 Tablespoon Pumpkin Pie Spice
Optional Topping:
- ¼ – ½ cup brown sugar
- pecans, about ½ cup chopped
Directions
- Preheat oven to 350° F (177° C)
- Spray a 9 x 13 cake pan with cooking spray
- In a large mixing bowl, add egg, pumpkin and pumpkin pie spice, and mix well
- Add cake mix, continue mixing for 2 – 3 minutes
- Pour into the cake pan and spread evenly
- Optional topping: evenly sprinkle brown sugar over batter, then chopped pecans
- Bake for 25 – 30 minutes, or until a toothpick inserted in center comes out clean.
I served it warm with a spoonful of whipped topping. Yummy! But it was every bit as tasty served at room temperature!
When I made the second cake, I had to make it in two round pans, and I had enough extra batter to make a few cupcakes. The top of the cake looked like the cupcake tops with the brown sugar and chopped pecans. I forgot to take a picture of the whole baked cake.
Did I mention that I love this cake?
Haphazard Homemaker 
I love this season when pumpkin starts coming around. Looks delicious
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Thanks! I love fall too, especially the cooler temperatures. 🙂
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Thank you!
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Yummy pumpkin cake!
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Yes. Yes it is! 😀
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Oh Robin….I am going to try this recipe for sure! Thank you so much for sharing!
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I hope you love it as much as I do! I have one piece left. But I have another meeting Tuesday night, that I could take one too… 🙂
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I just happen to have a box of yellow cake mix on the shelf, and a stash of pumpkin puree in the freezer. My mouth is watering already.
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Yum! That looks GOOD 🙂
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This is hot a recipe in our house for the season. You made it so much easier. I wish you would have participated in our Family favorite recipes with other 22 bloggers yesterday. I totally forgot to ask you about your recipe. Well, next month. Stay connected and stay blessed. thank you so much for sharing this. I am going to try this one on the weekend!
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Thank you so much for your lovely comment! This cake was super easy!
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You are welcome!
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NIce recipe and it looks quick and easy. I just baked a pumpkin pound cake. Waiting for it to cool to take a picture. But mine is fully loaded with pudding and cranraisins. I didn’t leave any calories out. I made it for the grandkids to enjoy this weekend.
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Thank you! We only have one other couple to share food with (unless I take food to a meeting) and neither of us need any fully loaded desserts. Not that we don’t indulge when others bring the rich desserts. Your cake sounds awesome!
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You had me with easy!
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It was definitely easy! 🙂
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Definitely perfect for fall! Looks so good! Thanks for the recipe Robin.
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Looks scrumptious!
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It was and I get to bake another one this coming week! I’m a happy girl!
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Do you deliver?
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Wish I was close enough to deliver to you! 🙂
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Me too!!!
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I finally made this tonight. It tastes great! It has a sort of coffee cake consistency. Is that how it is supposed to be? I assume yes, but if not, I may need to add more liquid next time. And there WILL be a next time. 🙂
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I’m so glad you liked it! Yes, mine always has a denser texture, more coffee cake-ish. This recipe is based on one of the Weight Watchers recipes. A friend makes them with only the cake mix and pumpkin, and hers always turns out lighter and more like a cake. I have also seen similar recipes that use 2 eggs, and others that call for 3 eggs. So you may need to play with it to get the texture you prefer. 🙂
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