Pumpkin Cake/Cupcakes

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4.8 of 5 (5)

Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 121.8

Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 258.0 mg
Total Carbs: 24.5 g
Dietary Fiber: 1.7 g
Protein: 1.6 g

View full nutritional breakdown of Pumpkin Cake/Cupcakes calories by ingredient

Introduction

This is the same recipe seen elsewhere on this site (see Moist Pumpkin Cake). The only difference here is that this is 18 servings instead of 12, to make adding this to your food tracker easier if that's the serving amount you choose. This is the same recipe seen elsewhere on this site (see Moist Pumpkin Cake). The only difference here is that this is 18 servings instead of 12, to make adding this to your food tracker easier if that's the serving amount you choose.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 18

Ingredients

1 Box Cake Mix (18.25 oz, or 517g)

1 Can Pumpkin (15 oz, or 425g)

1 Cup Water (optional)

**Not using water will lead to a denser cake, so don't add water if that's what you prefer**

Directions

Mix cake mix, pumpkin, and water (if using it) together. Elsewhere I have read to only mix by hand, not with a mixer. I have not tried it with a mixer, but mixing by hand burns more calories anyway! When thoroughly mixed, pour into either a cake pan or muffin pan (makes 18 cupcakes). Bake at 350 degrees for 18-22 minutes. If making a cake, cut into 18 equal sized pieces to get correct nutritional value.

This tastes really good with both Spice Cake mix and Devil's Food Cake mix, but since the nutritional value on most cake mixes is the same you can use whichever one looks good to you! I plan on trying Carrot Cake and Marble Cake soon!

Number of Servings: 18

Recipe submitted by SparkPeople user DOROTEA82.