Ingredients and Weight:
- 1 box spice cake mix
- 1 can (15 ounces) pumpkin puree
- 1 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup chopped pecans (optional)
Maple Cinnamon Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine the cake mix, pumpkin puree, water, oil, and eggs. Beat until smooth.
- Add the cinnamon, nutmeg, and ginger and mix well.
- If desired, fold in the chopped pecans.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- To make the whipped cream, whip the heavy cream until stiff peaks form.
- Gradually add the maple syrup and cinnamon, beating until combined.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugar: 25g
- Protein: 4g
Dish Characteristics:
- Moist and fluffy pumpkin cake with a hint of spice.
- Rich and creamy maple cinnamon whipped cream.
- Perfect for fall gatherings and Thanksgiving celebrations.
User Comments:
- "This cake is absolutely delicious! The pumpkin flavor is perfect and the whipped cream is the perfect topping." - Sarah B.
- "I made this cake for my family and they loved it. It was easy to make and turned out so beautiful." - Emily S.
- "I've been looking for a pumpkin cake recipe that I really love, and this is it! It's the perfect combination of sweet and spicy." - Lisa M.
Special Precautions and Tips:
- If you don't have maple syrup, you can substitute honey or agave nectar.
- To make the cake gluten-free, use a gluten-free spice cake mix.
- For a vegan version, replace the eggs with 1/4 cup of unsweetened applesauce or mashed banana.
