Quick and Easy Pumpkin Cake Recipe

If you are looking for an alternative to pumpkin pie this year, consider baking a pumpkin cake for Thanksgiving.

November 2005

  • cake
    You can make the cake a little sweeter when serving by topping it with light whip topping.
    Photo by GettyImages/mphillips007
  • cake

Yield: 12 servings

This recipe originally aired in the November 2005 issue of Heart of the Home.


  • Nonstick cooking spray
  • 1 package (18.5 oz.) yellow cake mix with pudding
  • 1 cup canned pumpkin
  • 3/4 cup (6 oz.) egg substitute
  • 1/2 cup water
  • 1/4 cup nonfat sour cream
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • Light whipped cream


  1. Heat oven to 350°F.
  2. Spray a 13-by-9-inch baking pan with cooking spray.
  3. Combine cake mix, pumpkin, egg substitute, water, sour cream, cinnamon, nutmeg and ginger in a large bowl.
  4. Beat with an electric mixer on low speed just until moistened.
  5. Beat on high speed for 2 minutes. Pour into prepared pan.
  6. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
  7. Cool. Cut into 12 pieces.
  8. Top each piece with whipped topping just before serving and sprinkle with additional cinnamon, if desired.

More from Heart of the Home:

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