Easy Pumpkin Cake {Fall Leaf Cake}

I recently shared a delicious from scratch pumpkin cake, but I know not everyone likes to take the time (or hunt down all of the ingredients) to make a cake from scratch.  So if you’re short on time and only want to use a handful of ingredients, this is the pumpkin cake for you!

This cake was made for a fall themed bridal shower, along with some fun fall cookies!

I chose to use the doctored cake mix for this one because the cake had to travel 300+ miles and wait a day or two before being eaten. 

Did you know that a fondant covered cake can stay fresh for 3 days?  As a rule, I make and decorate my cakes just before pick up, so they’re as fresh as possible.  But in cases like this, it’s nice to know that the cake will still taste great even several days after baking and decorating. 

Because I knew it would be sitting out for a day or two, I also chose to frost this cake in a basic (Crisco based) buttercream frosting, topped with MM Fondant.  If this cake were to be eaten immediately, I would probably frost it in cream cheese frosting instead!  Either way, this cake is a delicious fall treat!

Easy Pumpkin Cake

Recipe from my Aunt, original source unknown

1 box yellow cake mix

2 eggs

1/3 cup oil

1 (15 oz) can pumpkin (or 1 ¾ cup pumpkin puree)

2 tsp cinnamon

1 tsp ginger

½ tsp cloves

Preheat the oven to 350 and spray two 8-inch pans with non stick spray.

Mix together all of the cake ingredients until smooth, beating on medium speed for about 2 minutes.

Pour the batter evenly between the two pans.  Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool on wire rack for 10 minutes before flipping and cooling completely.  Once cooled, frost with MM Fondant, Basic Buttercream, or Cinnamon Cream Cheese Frosting!