Ingredients and Weight:
- 1 (15 ounce) can of pumpkin puree
- 1 (12 ounce) box of spice cake mix
- 1 (12 ounce) carton of buttermilk
- 1/2 cup of melted butter
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 cup of chopped pecans (optional)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the pumpkin puree, spice cake mix, buttermilk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Beat until well blended.
- Stir in the chopped pecans, if desired.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 10 grams
- Saturated Fat: 5 grams
- Cholesterol: 60 milligrams
- Sodium: 210 milligrams
- Carbohydrates: 35 grams
- Protein: 4 grams
Dish Characteristics:
- Moist and flavorful
- Perfect for fall gatherings
- Easy to make
User Comments:
- "This cake is so moist and delicious! It's the perfect way to celebrate fall." - Sarah
- "I love the spices in this cake. It's so warm and comforting." - John
- "This cake is easy to make and always a hit with my guests." - Mary
Special Precautions and Tips:
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- To add a little extra flavor, you can top the cake with a cream cheese frosting.
