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Pumpkin Spice Cake

My family has a favorite easy Spice Cake that I've made over the years and I decided to switch it up a bit for pumpkin season. Instead of using applesauce that the original recipe called for I used 100% pure canned pumpkin and pumpkin spice instead of nutmeg.

Pumpkin Spice Cake


  • 1 pkg. yellow cake mix
  • 1 pkg. 4 serving size Jello instant vanilla pudding (3.4oz.)
  • 4 eggs
  • 1 cup pure pumpkin filling (not sweetened)
  • 1/2 C. water
  • 1/4 C. oil
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin spice


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in large mixing bowl of electric mixer and blend then beat at medium for 4 minutes. 
  3. Pour into well greased and floured 10 inch tube or fluted tube pan or angel food pan. 
  4. Bake at 350 degrees for 50-55 minutes or until cake tester comes out clean. 
  6. Cool in pan for 15 minutes then remove and cool on rack. 
  7. When the cake has cooled and before serving give it a dusting of powdered sugar. 
  8. It's good by itself or served with vanilla ice cream.


  1. That cake looks perfect Ellen! Love that you substituted pumpkin for the apple sauce.

  2. That cake looks delicious! I'm adding it to my to-bake list.

  3. Thanks for sharing. This will make a wonderful treat for work.

  4. Not only is this cake "perfect", "beautiful", "delicious"- it is all of the above. Made it last night to take to an event but had to taste. Bottom line will have to make another one today. LOL Thanks for sharing!


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