Pumpkin Spice Cake is a simple, cozy treat you can make with just 2 ingredients. Topped with a homemade cream cheese icing, this cake is the perfect dessert to welcome fall.
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Why this Pumpkin Spice Cake Recipe is a Keeper
This recipe for the best pumpkin spice cake is topped with cream cheese and butter frosting, while the cake is made with just box mix and pumpkin puree- no other wet ingredients required! The cake is loaded with pumpkin spice flavors, and is one of our favorite easy recipes.
- Easy Ingredients: With pumpkin spice cake mix and real pumpkin puree, it doesn’t take much to make this cake mix pumpkin spice recipe.
- Versatile: Make this recipe into cupcakes, or even cake mix cookies.
- Seasonal: Everyone knows that fall is Make it for parties or a special occasion.
If you want more pumpkin recipes, try: Old Fashioned Pumpkin Pie, Pumpkin Poke Cake and Pumpkin Oatmeal Bars.
Can I Make this Spiced Pumpkin Cake in a Bundt Cake Pan?
Yes, you can make this cake in a Bundt pan. These ring-shaped pans will allow you to use your cake as a lovely centerpiece for a spread, and make cutting and serving easy.
Pumpkin Spice Cake Mix Cake Ingredient Notes
- Pumpkin Pie Spice Cake Mix: No need for flour, baking soda, or baking powder; make this easy pumpkin spice cake with the dry ingredients in a box of cake mix.
- Canned Pumpkin Puree: A can of pure pumpkin puree will give your cake its signature pumpkin flavor and will help make the cake moist. Make sure to use puree, not pumpkin pie filling. We recommend using canned pumpkin to make pumpkin cake, but you can bake with pumpkin if you have a fresh one on hand.
See the recipe card below for a complete list of the ingredients with measurements.
Spice Cake Mix with Pumpkin Prep Ahead Suggestions
- Freeze: Make the cake ahead of time, then freeze for later.
- Frosting: You can also make the frosting in advance. Store in the fridge, then frost the cake when you’re ready.
Pro Tip to Make Pumpkin Cake
A subtle hint of maple syrup complements the warm spices and adds depth to the flavor.
How to Make Homemade Pumpkin Cake with Cream Cheese Frosting
This recipe for pumpkin spice cake made with real pumpkin and an easy mix is a great way to start the fall season. Making this pumpkin spice cake reminds us of cool weather, autumn leaves, and cozy campfires- and it’s even better with a glass of apple cider! Better yet, this recipe works for cupcakes or muffins as well.
These are the basic steps for making pumpkin spice cake. Refer to the full, printable recipe card below for detailed instructions.
1. Combine Ingredients for Cake Batter
Prepare a baking pan and preheat the oven to 350 degrees F. In a medium bowl, combine the cake mix and pumpkin puree using a stand mixer or whisk to make the cake batter.
2. Bake the Cake
Pour the cake batter into the baking dish and bake until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool.
3. Make the Frosting for the Easy Cake
To make the frosting, beat the cream cheese and butter in a large bowl. Then, add vanilla extract and powdered sugar. Stir in Cool Whip, then frost the cooled cake. Using a spoon, spread the frosting on top of the cake, then the edges of the cake. Store in the refrigerator until ready to serve.
How to Store, Reheat and Use Leftover Easy Pumpkin Spice Cake with Cream Cheese
- Storing: Store leftover cake in the fridge for up to 7 days; because the cream cheese needs to stay fresh, it’s better to refrigerate than store at room temperature. You can also freeze the cake for up to 3 months.
- Reheating: This cake does not need to be reheated after being refrigerated. However, you can microwave it for a few seconds if you want to eat it warm.
- Using Leftovers: Enjoy leftover cake for breakfast or dessert.
Easy Pumpkin Cake Recipe Variations and Substitutions
- Eggs: To make your cake fluffier, add two eggs.
- Cake Mix: Use chocolate or white cake mix to vary the flavor of your cake. You can make a vanilla cake, or even a carrot cake.
- Poke Cake: Poke holes in the cake to make a poke cake, and add a filling of your choice before icing.
Pumpkin Bundt Cake Recipe FAQs
This delicious pumpkin spice cake goes great with all sorts of pumpkin desserts, including pumpkin milkshakes, pumpkin oatmeal bars, or of course, a pumpkin spice latte.
If your cake sank in the middle, it may not have cooked for long enough. Insert a toothpick into the center of the cake to check if it’s ready; if it doesn’t come out clean, put the cake back in the oven for another 5 minutes before checking again.
To prevent your cake from sticking to the pan, spray with nonstick baking spray before baking.
Expert Tips to Bake the Best Pumpkin Cake
- Pumpkin Chocolate Chip Cake: If you want to add some extra toppings into this moist pumpkin spice cake, try mixing in nuts, chocolate chips, raisins, or dried cranberries. You can also top with cookie crumbs.
- Muffins: Make this recipe in a muffin tin for muffins, or use a cookie cutter to make cookies.
- Cinnamon Cream Cheese Frosting: Make the pumpkin cream cheese icing recipe with cinnamon for a twist.
- Homemade Pumpkin Pie Spice: Pumpkin pie spice is made of cinnamon, allspice, cloves, ginger, and nutmeg. If you have these spices on hand, you can make this spiced pumpkin cake from scratch using your favorite cake recipe.
- Layer Cake: If you want to make multiple layers of this moist pumpkin cake, double or triple the recipe to make more than one cake. Then, top with the tangy cream cheese frosting.
- Use Fresh Pumpkin Puree: If you have a pumpkin on hand- maybe after carving- you can make your own homemade pumpkin puree instead.
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2 Ingredient Pumpkin Spice Cake
Equipment
- 8×8-inch baking pan
- Medium mixing bowl
- Offset Spatula or Spoon
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Ingredients
Pumpkin Spice Cake
- 15.25 ounces Spice cake mix, 1 (15.25 ounce) box
- 1¾ cups Pumpkin puree
Cream Cheese Frosting
- 8 ounces Cream cheese, softened
- ½ cup Salted butter, softened
- 2 teaspoons Vanilla extract
- 4 to 6 cups Powdered sugar
- 8 ounces Whipped topping, 1 (8 ounce) tub, thawed
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking pan.
- In a medium mixing bowl, stir together the spice cake mix and pumpkin puree until no dry streaks remain.
- Spread the batter evenly into the prepared pan.
- Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely before preparing the frosting.
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Beat in the vanilla extract. Gradually add 4 cups of the powdered sugar, mixing until smooth. Add additional powdered sugar, if desired, until the frosting reaches your preferred sweetness and consistency.
- Gently fold the thawed whipped topping into the frosting until fully combined and no streaks remain.
- Spread the frosting evenly over the cooled cake with an offset spatula or the back of a spoon.
- Refrigerate until ready to serve.
Christina’s Notes
Mix the batter only until combined. Overmixing can make the cake dense.
Let the cake cool completely before frosting so the frosting stays light and fluffy.
Stir in chopped pecans, walnuts, mini chocolate chips, or dried cranberries for extra texture.
Add 1 teaspoon of pumpkin pie spice or ground cinnamon to the frosting for extra fall flavor.
Bake the batter in a lined muffin tin for cupcakes. Begin checking for doneness after about 18 to 22 minutes.
Store the frosted cake covered in the refrigerator for up to 5 days.
Freeze the unfrosted cake for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.