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.
Pumpkin Spice Cake
Prep time 5 mins Cook time 25 mins Serves 12
- 1 yellow cake mix
- 1 can (15 oz) pumpkin
- 1 egg
- 1 Tablespoon Pumpkin Pie Spice
- ¼ – ½ cup brown sugar
- pecans, about ½ cup chopped
- 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?