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Easy Pumpkin Cake


Rate this recipe 2.8/5 (4 Votes)


  • Pumpkin Pie Can
  • Homemade Cake Recipe or Spice Cake box
  • Confectioner Sugar
  • Milk
  • Vanilla


Level of difficulty Average
Cost Average budget


Step 1

Mix pumpkin pie filling in to your basic cake recipe. Add cinnamon, nutmeg and allspice. Bake at 350 for 1hr or until center comes out clear with a toothpick.

Step 2

Glaze cake with a 1/4 C. confectioner and 2 T. of cold milk or almond and a teaspoon of vanilla until you get the right glaze consistency add more sugar if it becomes too thin. Let the glaze dry by placing cake in the fridge for an hour remove and let cake become room temp. Serve with coffee or spiced cider.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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2 ingredient Pumpkin Cake/Bread/Muffins Pumpkin Roll