PUMPKIN CHIFFON CAKE

Pumpkin Chiffon Cake is so moist, fluffy, easy to make, and the delicious topping is made with brown sugar and whipped cream! Making this pumpkin spice cake is so simple, using a boxed mix and adding pure pumpkin, the results are an incredibly delicious treat.

This chiffon cake recipe calls for basic ingredients that you most likely already have in your kitchen, with minimal prep work you can create a tasty and flavorful dessert. This pumpkin cake is great for any Fall event, it is inexpensive to make and is always a huge hit with family and friends.

Simple Pumpkin Cake

Pumpkin chiffon cake is probably my all-time favorite fall recipe, I love that it is so simple to make. It actually starts with a packaged cake mix but the consistency ends up being so much lighter than a regular cake mix cake. It is such a simple recipe and the texture of the cake is so moist and light, with an incredible whipped cream topping. I made this cake recently for a party and everyone could not stop talking about it! Am I the only one that has never thought to put brown sugar in whipped cream? It is yummy and makes the perfect cake topping, especially for those of us who don’t really like traditional frosting.

WHY WE THINK YOU WILL LOVE THIS EASY PUMPKIN CAKE

If you are not already gathering the ingredients to make is simple and delicious cake, here are a few reasons to convince you to do so.

• So simple to make. This recipe is SO easy to make, the cake batter comes together in 5 minutes and baking time is under an hour. The whipped topping is easy too, you have no reason not to give this recipe a try.
• Serves easily! This cake is great for so many reasons, but another one is how easy it is to serve. Just slice and serve out of a pan, perfect for parties or casual get togethers!
• Amazing Fall flavor. The combination of flavors is one you will not soon forget. The sweet whipped cream topping mixed with the pumpkin cake, makes for an incredibly satisfying dessert.  

Pumpkin Chiffon Cake Ingredients

Cake mix: You need one 15 ounce box of white cake mix for the base of this simple cake recipe.

Water: Adding in ¾ cup of water will help make the perfect cake batter consistency.

Eggs: Use 2 eggs for this cake recipe to create great texture and taste.

Oil: For more amazing moisture in this cake, you need ¼ cup of oil.

Pure pumpkin: For the fall inspired flavor, add in 1 cup of pure pumpkin.

Pumpkin spice: Using 2 teaspoons of pumpkin pie spice makes this cake taste even more incredible.

Baking soda: To help this cake rise as it bakes and create a fluffy texture, use 1 teaspoon of baking soda.

Topping Ingredients

Whipping cream: For the base of this amazing topping, use 1 pint of whipping cream.

Brown sugar: To sweeten this topping perfectly, add in ¾ cup of brown sugar.

Vanilla extract: Add in ½ teaspoon of vanilla extract to add more amazing flavor.

Easy step by step on how to make Pumpkin Chiffon Cake

Prep

Begin by preheating the oven to 350 degrees F. Then, grease the bottom and sides of a 9 x 13 baking dish.

Cake batter

In a large bowl, combine the box cake mix, water, eggs, and oil, stir to combine.

Then add in the pure pumpkin, pumpkin spice and the baking soda. Mix well to combine and make sure no white streaks are showing.

Proceed to pour the cake batter into the prepared baking dish, place in the preheated oven and bake for 25-30 minutes. Or until a toothpick can be inserted in the center and comes out clean.

Topping

In a medium size bowl, using an electric handheld mixer, beat the whipping cream until soft peaks form. This step goes faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.

Then, add in the brown sugar and vanilla extract, mix well for about 1 minute. Place the bowl in the refrigerator until you are ready to enjoy the cake.

When you are ready to serve the cake, place a dollop of the topping on each slice of cake and enjoy!

HOW DO YOU STORE PUMPKIN CHIFFON CAKE?

You will want to store any leftovers of this cake in an airtight container at room temperature. Keep the whipped cream topping stored in an airtight container in the refrigerator and add when you are ready to eat a slice.

CAN I FREEZE PUMPKIN CAKE?

Of course you can freeze this cake. Be sure to store in an airtight container, keep the freezer burn from ruining this tasty treat. It would be wise to wait to make and add the whipped topping until you are ready to enjoy this cake.

Try more amazing fall inspired recipes here!

• The Best Pumpkin Bread
• Caramel Apple Bread
• Pumpkin Spice Caramels
• 15-Minute Pumpkin Spice Doughnuts
• Caramel Apple Nachos
• PUMPKIN SNICKERDOODLE COOKIE BARS
• PUMPKIN PIE BARS
• Pumpkin Chocolate Chip Bars
• SPICED PUMPKIN CHOCOLATE CHIP COOKIES
• HONEY BUTTER PUMPKIN ROLLS
• HOMEMADE PUMPKIN BAGELS
• PUMPKIN FETTUCINE ALFREDO
• PUMPKIN MARSHMALLOW BUNDT CAKE
• NO-BAKE PUMPKIN COOKIES
• PUMPKIN SLAB PIE
• PUMPKIN APPLE GINGERBREAD
• PUMPKIN PIE OREO BALLS
• PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Pumpkin Chiffon Cake is so light and easy to make, the creamy topping is made with brown sugar and whipped cream! Making this pumpkin spice cake is so simple, with a boxed mix base and adding pure pumpkin, the results are a heavenly treat.