Pumpkin Spice Cake is on our dessert menu this holiday season? I plan on testing a few new dessert recipes over the next couple of weeks, but I for sure will be baking this super moist Pumpkin Spice Cake using a secret ingredient… drum-roll please well, my friends the secret ingredient is Greek yogurt. Yes, you got it. I’ve found plain or vanilla Greek yogurt to be a great substitute for certain baking needs and other recipes that call for oil or butter. When you’re looking to cut back on fat and calories it’s an excellent alternative. It’s thick consistency and smooth texture makes cakes, cupcakes, and cookies so moist and most importantly doesn’t alter taste. In planning your dessert menu, check out these Cranberry Orange Cookies or this Homemade Moist Yellow Cake.
How to Make Pumpkin Spice Cake
This Pumpkin Spice Cake is very simple to make. It’s made with spice cake box mix, a touch of butter, eggs, milk, vanilla extract, Greek yogurt, and pumpkin spice.
Start by preparing your bundt pan by coating with cooking spray used for baking or regular cooking spray to prevent the cake from sticking. If you use cooking spray, your cake will release from the bundt pan PERFECTLY. Tip: Make sure the pan is coated well with cooking spray and bake accordingly.
Pumpkin Spice Cake topping:
This is the fun part. Although you could top with a luscious cream cheese frosting, I like to coat my bundt with a simple spice glaze while allowing the excess glaze to drip down the sides of the cake. I think it adds more character to the cake and makes for a beautiful presentation. Then, I like to top with chopped walnut as an extra touch. By the way, with the remaining batter, I made these mini cake loaves. Aren't they cute?
As a side note, when it comes to entertaining guests, I’ve learned that it’s important to work smart and not hard. Sure, one would love to make every food item from scratch, but is it really necessary? Does it make you a better host or hostess? Does it mean that you’re a better cook? Will you receive extra kudos? Are you trying too hard to impress your guests? I’m here to share with you that you can impress your guests without spending hours in the kitchen and causing added stress on yourself by making everything homemade.
So, this is the deal, I love to make Pumpkin Spice Cake for the holidays, but it’s one of those desserts in which I don't think is necessary to make from scratch. Instead, I add ingredients to the mix that will make it richer and even more moist such as the milk, vanilla extract, pumpkin spice, a little butter, and Greek yogurt. The little time that it takes me to prepare this Pumpkin Spice Cake, allows more time for my homemade dishes. Really, it’s all about balance, staying organized, and not burning yourself out, so you can enjoy entertaining your guests, being present, and enjoying great company.
Pumpkin Spice Cake
- 1 box spice cake mix
- 3 eggs at room temperature (lightly beaten)
- ½ cup Greek yogurt at room temperature (plain or vanilla)
- 1 cup milk at room temperature (whole, 2%, or 1%)
- 1 tsp vanilla extract
- ½ tsp pumpkin spice (plus a little more if needed)
- 2 tbsp butter softened
Vanilla Spice Glaze
- 1 cup powdered sugar
- ¼ tsp pumpkin spice
- ½ tsp vanilla extract
- 2 tbl milk (plus more until you reach your desired consistency)
- Preheat oven to 350 degrees
- Prepare bundt pan by coating with cooking spray for baking or regular cooking spray. Make sure the entire inner surface of bundt pan is coated.
- In a large mixing bowl, add butter and Greek yogurt and whisk until creamy. Next, add all other ingredients: spice cake mix, pumpkin seasoning, lightly beaten eggs, vanilla extract and milk. Whisk all ingredients together until well incorporated. Do not over mix.
- Pour batter into prepare bundt pan and bake according to directions on packaging. To check that the cake is done, insert a toothpick into the cake. If it comes out clean, the cake is done baking.
- Remove from oven, invert cake onto a plate or cooling rack. Let cool, then coat the entire top of the cake with glaze allowing the excess glaze to run down the sides of the cake. Top with walnuts or nuts of your choice (optional)
- Microwave the Greek yogurt for 20 seconds or so to knock the chill off. If it's still cold, go for another 5 seconds. You should not have to exceed 30 seconds unless your microwave is not powerful. Do not overheat as you do not want thin and running yogurt. So watch the time closely.
- Follow the same process for the milk. Do not overheat.
- Place your eggs in a bowl filled with warm water and let them sit for a few minutes maybe up to 5 or so minutes.
- You can set your butter on the counter-top a couple of hours before or you can also place in microwave for a few seconds. Watch closely as you do not want the butter to melt.