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Moist Pumpkin Cake

Moist Pumpkin Cake for evey pumpkin lover!

Moist Pumpkin Cake


  • 1 Box yellow Duncan Hines cake mix 1 cup canned pumpkin 1/4 cup water 1 teaspoon cinnamon 1/8 tsp. nutmeg (cinnamon and nutmeg may be subsituted with 2teaspoons of pumpkin pie spice) 1/2 cup cooking oil 2/4 cup sugar 4 eggs


Mix ingredients well until smooth. Bake at 350 degrees for 1 hour. (Times vary you may have to keep an eye on it.) N/A

Comments (17)

Is the sugar supposed to be 2/4? Is is 1/2 c or 1/4 c? Thx!
You're only adding 1 cup of pumpkin, so I'm guessing it's 1/4 cup of sugar to sweeten it. I will be making this for a bake sale tomorrow and will let you know how it turns out!
I am making this right now and got to the sugar! I guess I will go with a 1/4 cup too!
Yup, I used 1/4 cup and it came out great. The cakes sold out and people started asking for the recipe!
Made this with a spice cake mix...yum, yum, yum!
What size pan should this be done in?Thanks
Sounds good! What flavor icing did you use for this?
Fantastic recipe, thanks for sharing. I used a white cake mix (all I had) and I put another 1/4 c of pumpkin in, worked great. Made 2 dozen cupcakes. Everyone that tasted them LOVED them.
•1 Box yellow Duncan Hines cake mix, I don't have this where I live, so what can I use instead
Sorry, is it canned pumkin like the pumkin pie filling?
Felishamoss-I think that you want regular packed pumpkin, not pie filling as that already has spices added. At least the ones at my store did.
Plain old canned pumpkin - I've never bought the pie filling but I assume it has sugar and spices added, and may not be the right consistency.
I added a dash of ginger and baked it in a bundt cake pan. I also glazed it with an orange sugar glaze. It's yummy
What if you subbed the sugar for a package of butterscotch pudding? I'm going to try it!!
Is this good for decorating, I want to bake 2 bundt pans and put one on the other to make a real looking pumpkin shaped and decorated cake. ?
Love this recipe! Just tried it and used boxed spice cake is so good, its going in my "keeper file"!
I just tried this cake. Made as directed above, except used a Betty Crocker Butter Pecan cake mix and the pumpkin pie spice. Tasted like I was eating pumpkin pie. I was wondering if I could omit the oil and substitute with more of the canned pumpkin? Any ideas?
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