Cake Mix Pumpkin Loaf
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Easy and Delicious Cake Mix Pumpkin Loaf Recipe. If you’re looking for a quick and delightful fall treat, Cake Mix Pumpkin Loaf is the perfect choice! With just a few simple ingredients, you can whip up a moist and flavorful pumpkin loaf that’s sure to become a seasonal favorite.
This recipe is a breeze to make, thanks to the convenience of cake mix, and it’s bursting with the warm flavors of pumpkin and spices.
Here are some more cozy pumpkin recipes that you’ll enjoy: easy pumpkin scones, healthy Pumpkin Morning Glory Baked Oats, popular Pumpkin Earthquake Cake, super elegant Ruffled Phyllo Pumpkin Cake, and Maple Glaze Pumpkin Pie Hawaiian Rolls.
Cake Mix Pumpkin Loaf
The beauty about this recipe is you can make it into muffins, a loaf, or 9×13-inch snack cake. In addition, you can add pecans, walnuts, or chocolate chips.
You want to drizzle
There are a lot of possibilities for changing this recipe.
Let’s get started the basic recipe!
Cake Mix Pumpkin Loaf Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- butter cake mix. You can also use yellow, white, or spice cake mix. If you use spice cake mix you can omit the cinnamon and pumpkin spice listed below.
- light or dark brown sugar
- ground cinnamon
- pumpkin spice
- salt
- vegetable oil
- pumpkin puree, 1/2 of a 15.25 ounce can. Be sure to get pumpkin puree, not pumpkin pie filling. 1 cup doesn’t exactly equal 1/2 of a can of pumpkin puree, but it’s close enough that it doesn’t make a difference.
- large eggs at room temperature
- sour cream. You can also use buttermilk or plain Greek yogurt.
- water
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 325°F and grease a 9×5-inch loaf pan. You can also line the pan with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the yellow cake mix, brown sugar, ground cinnamon, salt, and pumpkin spice. Use a whisk to distribute the spices throughout the cake mix evenly.
Step 3: Add the Wet Ingredients
Combine the vegetable oil, canned pumpkin puree, eggs, and sour cream in a bowl and stir. Add this mixture to the dry mixture, and mix everything until well combined.
You can do this with a stand mixer, hand mixer, or by hand with a whisk. However, be sure not to overmix; just mix until the ingredients are incorporated.
Step 4: Pour into the Pan
Pour the pumpkin batter into the prepared loaf pan, spreading it evenly.
Step 5: Bake
Place the pan in the preheated oven and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times may vary, so start checking at 40 minutes and adjust accordingly.
Step 6: Cool and Enjoy
Once the Cake Mix Pumpkin Loaf is done, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve your delicious pumpkin loaf as is or with a dollop of whipped cream or a drizzle of caramel sauce for an extra treat. Enjoy the wonderful flavors of fall in every bite and for more fall flavors head over the The Great Pumpkin Palooza!
FAQ
This is tricky because the wood pick can come out clean because the batter is still completely raw. The thing to be aware of is does it offer the same resistence when you poke the center of the cake as it does when you poke the outer edge of the cake? Is the center of the loaf sunken or dome shaped? The sure-proof way to tell is to use a thermometer cake tester.
I recommend storing this pumpkin loaf in an airtight container in the refrigerator. It will last 4 to 5 days in the refrigerator. This cake is really moist and will deteriorate quickly sitting on the counter at room temperature.
Conclusion
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This Cake Mix Pumpkin Loaf recipe is a fantastic way to celebrate the flavors of autumn without spending hours in the kitchen. The combination of yellow cake mix, pumpkin puree, and spices creates a moist and flavorful loaf that’s perfect for breakfast, dessert, or a snack. Share this easy and delicious recipe with your friends and family to spread the joy of fall!
We hope you enjoy making and savoring this delightful Cake Mix Pumpkin Loaf. Happy baking!
Cake Mix Pumpkin Loaf
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Save To Your Recipe BoxIngredients
- 1 15.25 ounce box butter cake mix
- ½ cup packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin spice
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup pumpkin puree 1/2 of a 15.25 ounce can
- 3 large eggs at room temperature
- ½ cup sour cream
- ¼ cup water
Instructions
- Preheat your oven to 325°F and grease a 9×5-inch loaf pan. You can also line the pan with parchment paper for easy removal.
- Mix the Dry Ingredients. In a large mixing bowl, combine the yellow cake mix, brown sugar, ground cinnamon, salt, and pumpkin spice. Use a whisk to evenly distribute the spices throughout the cake mix.
- Combine the vegetable oil, canned pumpkin puree, eggs, and sour cream in a bowl and stir to combine. Add this mixture to the dry mixture, and mix everything together until well combined. (You can do this with a stand mixer, hand mixer, or by hand with a whisk. However, be sure not to overmix; just mix until the ingredients are incorporated.)
- Pour the pumpkin batter into the prepared loaf pan, spreading it evenly.
- Place the pan in the preheated oven and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with just a few dry crumbs attached. (Baking times may vary, so start checking at 40 minutes and adjust accordingly.)
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. Transfer it to a wire rack to cool completely.
Wow, this did not disappoint! I think I found my new favorite pumpkin bread recipe. It was so easy, moist and delicious! Thanks!
It’s so easy, isn’t it? I just loved it, so happy you did too!