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Easy Pumpkin Spice Cake or Mini-Muffins

A tasty dessert with less fat and calories for the holidays.


For the cake: 1 box spice cake mix 1 15/16 ounce can 100% pumpkin (NOT pumpkin pie mix) For the topping: 1 stick butter, softened 1 8 oz. bar of no-fat cream cheese, softened 1 box 10x confectioner's sugar 1 teaspoon pure vanilla extract Alternate version (mini-muffins): 1 box spice cake mix 1 small box sugar-free cheesecake flavored pudding mix ¼ cup water 1 15/16 ounce can 100% pumpkin Powdered sugar to dust (optional)

Nutritional information

No nutrition information available


Preheat oven to 325 degrees. Prepare Bundt pan by spraying inside with non-stick butter flavored cooking spray; set aside. In a large bowl combine the cake mix and canned pumpkin. Mix at low, then medium speed until smooth and well combined; do not overmix. Mixture will be somewhat thick. Pour the mixture into prepared Bundt pan. Bake for 45-50 minutes or until cake rises and toothpick inserted into cake comes out batter-free. Cool cake for 20 minutes then invert on a plate to remove from pan. Allow cake to completely cool. Topping: While waiting for cake to cool, combine butter, cream cheese, confectioner's sugar and vanilla in a medium bowl. Mix at low to medium speed until fully blended and mixture is fluffy. Use topping to ice cooled cake. Store loosely covered, or in refrigerator. Alternate version: Combine spice cake mix and canned pumpkin. Add ¼ cup water and 1 small box sugar-free cheesecake flavor pudding mix. Blend well. Scoop by spoonfuls into mini-muffin cups. Bake at 350 for 12-15 minutes. Allow to cool completely. Serve as is or optionally, lightly dust with powdered sugar.