Pumpkin Cake

No other place in the world does fall the way that Central Ohioans do. Maybe it is our deep tie to agriculture that makes this time of year so special. All I know is that as the temperatures begin to drop something inside of me bursts! I’ve been waiting to dust off my boots and throw a scarf around my neck. One thing we are good at doing here in Central Ohio is making just about anything out of pumpkin.

My tradition since the year I was married has been to make a pumpkin cake during one of the first cooler days of the season. Some of you may be interested in trying out a pumpkin cake recipe yourselves so here is a look at how I make my pumpkin cake.



-1 package yellow cake mix

-1 can (15oz) solid-pack pumpkin

-3 eggs

-1/3 cup sugar

-1/3 cup vegetable oil

-1 Tb pumpkin pie spice

-1 can (16 oz) cream cheese icing


  1. In a large mixing bowl combine cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice. Beat on low in stand mixer for 30 seconds. Then on medium for 2 minutes.
  2. Pour into a greased 15x10x1 baking pan.
  3. Bake at 350 for 25-35 minutes or until cooked through.
  4. Once it has cooled ice the top of the cake with the cream cheese icing spread.


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