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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! 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Servings: 24
Author: Butter With a Side of Bread

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.