Recipes

FREAKISHLY SIMPLE & DELICIOUS PUMPKIN CAKE

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.com

Today we have a bit of a curve ball coming at you… a recipe. We’re normally not the recipe-sharing type of blog (though we have shared a few in the past) – we leave that to the pros. On the other hand, I wanted to post this one because I’ve had SO many friends and family ask for the recipe since making this for a few get-togethers last year, that I thought it might be fun to share. Plus, ’tis the season for all things pumpkin.

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.com

My friend, Tiffany, actually passed along this recipe last year and I was very skeptical because one of the four ingredients for the cake is… Miracle Whip. I loathe Miracle Whip. Greg grew up with using Miracle Whip in place of mayo, but me? No. Can’t do it. Nevertheless, Tiff doesn’t like Miracle Whip either, but she loves this recipe so I decided to give it a try… even though buying Miracle Whip seemed like a crime against humanity. But I did. And it was worth it.

It’s a dense, moist cake that you store in the fridge. It’s almost bar-like – but you eat it like a cake, so we call it a “cake”. What I love most about this cake, especially for the holidays, is that it tastes it’s best the day (or two, or three) after you make it. So, you can make it in advance and not have to worry about it the day of the get-together/party/dinner/etc. And also… it’s freakishly easy with only four ingredients in the cake part.

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For the ingredients, we have… 1 can of pumpkin (not pumpkin pie filling, just pure pumpkin), 1 box of spice cake mix (just the mix, not the ingredients on the back of the box), three eggs and 1 cup of, eh… Miracle Whip.

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.com5

Mix all of the ingredients together (don’t over mix or it will be airy and less dense) and pour the mixture in a greased 9×13 cake pan.

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.comngcake2

Β At the last minute, I decided to add some pecans in the batter. I just sprinkled a good amount on top and pressed them down with the back of my spatula.

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.com

Β Pop it in the oven on 350Β° for 35 minutes or until “the toothpick test” is clean.

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.com

Β As for the icing, you can get away with buying the store-bought cream cheese icing in a can if you absolutely have to. However, once you’ve had homemade cream cheese icing, there is no other kind of cream cheese icing. Every time I make it, I use the same recipe: 1 package of cream cheese, 1/2 stick butter (softened), 1 tsp vanilla extract, 1 tbs whole milk, and 3 1/2 cups powdered sugar. I’m not a huge fan of very sweet things, so sometimes I use a little less powdered sugar. If you like your icing more on the sweet side, try using 4 cups instead of 3 1/2. Also, we never have whole milk in the house unless there’s a lot of baking going on around the holidays (we always have skim on hand). I’ve used both whole and skim milk in this recipe and both taste about the same, but the one made with the whole milk seems to stiffen up a little better.

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.com

Once the cake has completely cooled, plop on the icing and pop it in the fridge for a few hours. Okay, if you can’t wait that long, it’s good right after you ice it too. However, like I mentioned earlier, this is one of those cakes that tastes so much better the day after.

Freakishly Simple & Delicious Pumpkin Cake // 7thhouseontheleft.com

This is a recipe that is pretty versatile. You can even bake it in little loaf pans, nix the icing and you’ll have pumpkin bread. Either way, it’s really good. My grandpa even went as far to say he thinks he likes it better than pumpkin pie. If you know my grandpa, who is a man of few words, you know that’s saying a lot. Click here to download recipe card!

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17 Comments

  • Reply
    Jennifer
    November 14, 2013 at 10:51 am

    I have a box of spiced cake mix that I’ve been looking to doctor up. I wish I could make it somehow without knowing there was Miracle Whip in it though πŸ˜›

  • Reply
    Kate
    November 14, 2013 at 11:22 am

    My husband is going to squee. Probably for real.

  • Reply
    Megan @ The Brick Bungalow
    November 14, 2013 at 11:34 am

    That looks delicious! I’m not a huge fan of Miracle Whip but I’m wondering if sour cream would work. I’ve done a lot of baking and sour cream is always a nice addition to baked goods… I may have to try both versions and play around. Thanks for sharing!!!!

    • Reply
      Ashley
      November 14, 2013 at 11:37 am

      That would be interesting to know! If you try it out, do tell : )

  • Reply
    Leigh Healy
    November 14, 2013 at 5:53 pm

    Definitely going to try this. Your parmesan crusted chicken that you posted well over a year ago is still a favorite of mine and the kids!!!!

    • Reply
      Ashley
      November 14, 2013 at 6:35 pm

      That’s so cool! Thank you!

  • Reply
    Cindy
    November 14, 2013 at 11:06 pm

    I want to try this but….. MIRICLE WHIP??? YUK!! =)

    Would also like like to tell you that I am new to reading your blog, and I am really enjoying it!!
    Thank You!

    • Reply
      Ashley
      November 15, 2013 at 9:21 am

      Luckily, it doesn’t taste anything like it once it’s done. Otherwise, this would easily not be a favorite, haha.

      Thanks so much! Glad you found us : )

  • Reply
    LisaV
    November 15, 2013 at 7:11 am

    This is too funny. I just made this cake a couple of days ago only instead of miracle whip the recipe called for applesauce. One box spice mix, 1 can pumpkin, 2 eggs and 1/2 cup applesauce. I just used one of those 4 oz. cinnamon applesauce cups. Turned out just like you described yours. Try it……..then you won’t have to use the miracle whip you don’t like πŸ™‚

    • Reply
      Ashley
      November 15, 2013 at 9:21 am

      Sounds yummy!

  • Reply
    Julie
    November 15, 2013 at 5:07 pm

    You can also use only 2 ingredients to make this weight watchers recipe, canned pure pumpkin and one box of spice cake mix and its the best muffins or bread, add pecans but it is awesome by itself..

  • Reply
    Taryn
    November 17, 2013 at 4:23 pm

    Thanks for the recipe! I made this for my book club brunch this morning and it came out great. I couldn’t get over the Miracle Whip though, so I subbed 1 cup of plain Greek yogurt instead. It worked out great–less calories too!

    • Reply
      Ashley
      November 17, 2013 at 4:44 pm

      Oohh, need to try that! So glad you liked it!

    • Reply
      Crystal Castro
      October 7, 2015 at 5:17 pm

      Can I make this recipe into cupcakes?

      • Reply
        Ashley
        October 28, 2015 at 10:15 am

        I’ve never tried it, but I don’t see why not!

  • Reply
    Diane
    November 18, 2013 at 12:17 pm

    I have to say, I tried this over the weekend, and it is my new FAVORITE pumpkin recipe. The cream cheese frosting was perfect too. Thanks for sharing. I look forward to making this at least 5 more times this year!

    • Reply
      Ashley
      November 18, 2013 at 3:57 pm

      Awesome! So glad you love it too!

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