PUMPKIN CHIFFON CAKE

Pumpkin Chiffon Cake is so moist and light and easy to make, and the delicious topping is made with brown sugar and whipped cream!

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

PUMPKIN CHIFFON CAKE

• 1 white cake mix
• 3/4 cup water
• 2 eggs
• 1/4 cup oil
• 1 cup pumpkin
• 2 tsp Pumpkin Pie Spice
• 1 tsp baking soda

1. Mix all the ingredients together and bake in a greased 9X13 pan for 25-30 minutes at 350, until a toothpick inserted in the center comes out clean.

TOPPING:

• 1 pint whipping cream
• 3/4 cup brown sugar
• 1/2 tsp vanilla

1. Whip the whipping cream with an electric mixer until soft peaks form. (This goes so much faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.)
2. Add the brown sugar and vanilla and mix well. Keep refrigerated until ready to serve and then place a dollop of the topping on each slice of cake when serving.

If you enjoyed our Pumpkin Chiffon Cake, you might also enjoy the following recipes:

• The Best Pumpkin Bread
• Caramel Apple Bread
• Pumpkin Spice Caramels
• 15-Minute Pumpkin Spice Doughnuts
• Caramel Apple Nachos

PUMPKIN CHIFFON CAKE

Pumpkin Chiffon Cake is so moist and light and easy to make since you start with a cake mix, and the delicious topping is made with brown sugar and whipped cream! 

Print Pin Rate

Course: Dessert

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 24

Author: Jessica & Nellie

Ingredients

• 1 white cake mix
• 3/4 cup water
• 2 eggs
• 1/4 cup oil
• 1 cup pumpkin
• 2 tsp Pumpkin Pie Spice
• 1 tsp baking soda

Topping

• 1 pint whipping cream
• 3/4 cup brown sugar
• 1/2 tsp vanilla

Instructions

Cake:

• Mix all the ingredients together and bake in a greased 9X13 pan for 25-30 minutes at 350, until a toothpick inserted in the center comes out clean.

Topping:

• Whip the whipping cream with an electric mixer until soft peaks form. (This goes so much faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.)
• Add the brown sugar and vanilla and mix well. Keep refrigerated until ready to serve and then place a dollop of the topping on each slice of cake when serving.

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

We send FREE RECIPE cards every month! Want 'em?

FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! 

SUBSCRIBE!

You have Successfully Subscribed!