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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 190.7
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.8 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Pumpkin Spice Cake calories by ingredient
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Pumpkin Spice Cake

Submitted by: MAGGIEB1313

Introduction

A quick and easy Thanksgiving Treat A quick and easy Thanksgiving Treat
Number of Servings: 1

Ingredients

    One box spice cake mix
    One can of Libby's crushed pumpkin
    1/4 - 1/2 can of water
    Lite Cool Whip

Directions

Mix the 3 ingredients together until completely moist and the consistancy of cake batter; pour into your favorite size baking dish; follow the respective baking instructions for the temperature and length of cooking from the outside of the cake mix box; bake, cool, and ice with the cool whip; ENJOY!

Number of Servings: 1

Recipe submitted by SparkPeople user MAGGIEB1313.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I baked this cake for guests and we all loved it! My guests wanted the recipe and couldn't believe it was low in calories. I added about 2 tablespoons of cinnamon and used 1/2 can of water and it was awesome! - 10/23/09

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  • 3 of 3 people found this review helpful
    I make this with sm can of crushed pineapple and its juice, about 1-1.5 cups of grated carrots, about 1/2 (?)cup of golden raisins and serve with a little powdered sugar, no cool whip. Family asks for it!!! I don't always measure exactly..... - 3/11/09

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  • Incredible!
    2 of 2 people found this review helpful
    I made this for halloween and decorated it like a jack-o-lantern. very good... I don't think I let it cook long enough so I did this again for my daughters birthday and let it cook longer. It turned out great. she is a pumpkin pie lover but likes this better..... 5 star.. - 10/30/09

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  • 2 of 2 people found this review helpful
    You're going according to the servings the cake mix would make, yes? This does sound good, especially with the added ingredients SMLARSON13 used, as well as the suggestions TINAL66 made. I promise to try this tomorrow! - 6/9/09

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  • Incredible!
    2 of 2 people found this review helpful
    These were great! I poured the batter into cupcake liners so I had ready-made equal portions. They were very moist and satisfying...really no need for whipped topping. - 3/4/09

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  • Very Good
    2 of 2 people found this review helpful
    We loved this recipe! Put a little fat-free cool whip on it and it tastes just like pumpkin pie! - 2/26/08

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  • Very Good
    1 of 1 people found this review helpful
    This was soooo easy to make and soooo yummy! I sprinkled some cinnamon sugar on top before cooking and some powdered sugar after baking instead of the cool whip. It was yummy! - 10/19/10

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  • 1 of 2 people found this review helpful
    I am confused. The nutritional value says the recipe makes 1 serving. This can't be correct. How many pieces should you devide the cake into? This sounds delicious and I plan to make it. - 11/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    Soooo good!! Loved it! Thanks for posting it! - 11/2/08

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  • Incredible!
    1 of 1 people found this review helpful
    WOW. Quick, easy, healthy, DELICIOUS. So moist and so versatile--you could make muffins, add in nuts, chocolate chips, raisins, pretty much anything you can think of, and it is so good. - 3/30/08

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  • Incredible!
    1 of 1 people found this review helpful
    Yumm-eh! This cake is so incredibly moist, and with the cool whip, it is delicious. Unfortunately, I could not stop at one piece. :( - 11/15/07

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  • Incredible!
    1 of 1 people found this review helpful
    OH YES! I literally just pulled this out of the oven and WOW...it really is awesome! Will make this for Thanksgiving! Oh and I added pecans to it! Yummy! - 10/26/07

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  • Incredible!
    1 of 1 people found this review helpful
    Made this for our Daughters Halloween Birthday party, It was a hit with the kids. - 10/18/07

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  • My kids love this recipe. We make it every fall. I put a cup of water in the mix to make the cake a little less dense. We eat it without wiped cream, it is just as yummy. - 9/10/11

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  • I use cooked & mashed butternut squash instead of pumpkin, 2 cups, & it is great. Today I only had 1 cup squash, so added 1 cup applesauce also & that worked fine also, only got 20 cupcakes tho. drizzled a bit of sugar glaze in spirals on top to decorate & skipped the cool whip. - 11/22/10

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  • I started with this recipe but instead of water I used unsweetened applesauce (1 cup) and also added one cup of pecans (I know more fat). I loved it. - 11/15/10

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  • I like the idea of adding the crushed pineapple, grated carrots, and maybe I'll add the golden raisins. I would keep the cool whip. I wonder how cream cheese frosting would taste on it. (naughty me for thinking this!) - 10/29/10

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  • Wonderful! For a little fun I added a layer of sugar-free cream cheese pudding in between the cake and the whipped topping. - 10/18/10

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  • amazing!!!!!!!!!!!!!!!!!! - 9/30/10

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  • I really want to make this, it sounds so good; however, due to the flooding last year there is no Libby's pumpkin in any of the stores near me. - 9/15/10

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  • What size can is the pumpkin supposed to be? - 1/14/10

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  • This was really good, thank you! - 11/27/09

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  • It is a very good recipe. It will be great for Thanksgiving and for many other holidays. I pray that we all share with others the blessed gifts that you have shared with us. Thank You. - 11/14/09

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  • 0 of 1 people found this review helpful
    They were awesome! I did a whole cup of water and no cool whip. - 5/27/09

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  • Incredible!
    0 of 1 people found this review helpful
    I make these probably once a month, I freeze muffin size - or mini loaves size for quick sweet treat - 12/12/08

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