Pumpkin Spice Cake with Cake Mix

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My effortless Pumpkin Spice Cake with Cake Mix is the speediest way to pumpkin spice deliciousness! This fluffy cream cheese-frosted one-layer cake is full of seasonal pumpkin flavor and comforting spice.

• Fast and foolproof: Boxed cake mix and canned pumpkin make this shortcut pumpkin spice cake a snap—no measuring a dozen ingredients separately!
• Tender, moist cake: Pumpkin puree adds deep flavor and creates a plush cake that stays soft.
• Rich, tangy frosting: Billowy, silky cream cheese frosting complements the earthy, spiced cake beautifully.
• Perfect for a group: This generous cake feeds 12, and you can serve it right from the pan. Easy!
• Ready in under an hour! My pumpkin cake uses only 5 simple ingredients you probably have in your kitchen (no shopping trip!), and it comes together quickly. You can make this cake straight away!

The busiest baking season of the year has kicked off, and as a pro baker and a mum, it feels like there’s a reason every day—a school event, a holiday party, or a Bigger Bolder Baking recipe to test—to bake something! My new Pumpkin Spice Cake with Cake Mix is a lifesaver for busy people. Just mix your favorite cake mix with pumpkin puree, eggs, and spices, pop it in the oven for 25 minutes, cool, and top with my luscious Cream Cheese Frosting. For a reliably delicious fall cake you can dish up in a hurry, you can count on my quick pumpkin cake.

My most important tip for this recipe is to take the butter and cream cheese out before you make the cake and let them sit at room temperature until softened. Starting with room-temperature ingredients will give you smooth, fluffy frosting without lumps. For more cake mix shortcuts, check out my Apple Cobbler with Cake Mix, Pineapple Dump Cake, and Blueberry Cobbler with Cake Mix.

Table of Contents

• What is Pumpkin Spice Cake with Cake Mix?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Pumpkin Spice Cake with Cake Mix
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• Flavor Variations and Substitutions
• FAQs
• More Pumpkin Recipes

What is Pumpkin Spice Cake with Cake Mix?

Pumpkin Spice Cake with Cake Mix is an easy, fuss-free dessert made with boxed yellow cake mix, pumpkin puree, eggs, and warm spices. Baked in a single pan and topped with creamy, tangy cream cheese frosting, this moist, tender cake is full of comforting pumpkin flavor. It’s perfect for autumn and winter gatherings, holiday parties, potlucks, or whenever you’re craving a simple seasonal treat.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×13-inch (23×33-cm) cake pan
• Whisk
• Sieve
• Stand mixer or an electric hand mixer
• Offset spatula

Key Ingredients and Substitutes

For the Pumpkin Spice Cake

Yellow cake mix

• Boxed yellow cake mix provides the flour, sugar, leavening, salt, and other ingredients that contribute to the cake’s structure, sweetness, and texture. It gives this spice cake a lightly sweet, buttery flavor and a reliably tender crumb.
• I love using my homemade cake mix for its simple ingredients and from-scratch flavor, but it won’t work as a direct substitute in this Pumpkin Spice Cake recipe.
  • My homemade mix is designed to be combined with buttermilk, oil, eggs, and vanilla, while this recipe relies on the proportions and ingredients in a boxed yellow cake mix to work with the pumpkin puree and eggs. For the best results, I recommend using a store-bought mix.
• Substitutes: Instead of the yellow cake mix, you can use a white cake mix (the flavor won’t be as buttery).
• You can also use boxed spice cake mix. If you do, omit the cinnamon and pumpkin spice.
• For a gluten-free cake, use a certified gluten-free cake mix that’s labeled as a 1:1 replacement or standard cake mix replacement

Cinnamon

• Cinnamon adds a spicy sweetness to this pumpkin pie spice cake recipe.
• Extra cinnamon adds a crucial flavor note, and I don’t recommend omitting it or using a substitute. 

Pumpkin Pie Spice

• Pumpkin pie spice, a blend of ginger, nutmeg, cinnamon, cloves, and allspice, gives the cake a warm spiced flavor and festive aroma.
• Substitute: Use the same amount of my Homemade Mixed Spice for a more complex, aromatic flavor.

Eggs

• Eggs bind the cake ingredients and provide structure.
• Additionally, the eggs contribute richness and moisture.
• Substitute: You can use flax eggs in this recipe. For each egg (there are three in this recipe), mix 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let stand 5 minutes before using.

Pumpkin puree

• Pumpkin puree gives the cake its mellow, earthy-sweet flavor.
• Please use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains additional ingredients, including sugar and spices, which can affect the balance of this recipe.
• Importantly, pumpkin puree gives the cake a moist, soft crumb.
• Make your own Pumpkin Puree with my simple recipe.
• Homemade puree can contain more moisture, so if yours seems watery, strain before using.
• Substitute: You can use the same amount of homemade roasted squash puree.

For the Cream Cheese Frosting

Butter

• Butter gives the Cream Cheese Frosting body and contributes rich flavor.
• I always use salted butter unless specified otherwise because salt enhances the flavors.
• Use room-temperature butter in this recipe to create a smooth, creamy frosting without becoming oily or separating.
• You’ll know butter is at room temperature when you press it with your finger and it makes an indent, but doesn’t easily squish right through. Here are the best ways to soften cold butter from the fridge.
• Substitute: Use the same amount of unsalted butter if you prefer.

Powdered sugar

• Powdered sugar sweetens the frosting and gives it structure.
• Additionally, powdered sugar helps stabilize the frosting.
• Use powdered sugar here, as granulated sugar will make the frosting grainy. You can easily make powdered sugar with my recipe.
• Sift the powdered sugar before using for a smooth, lump-free frosting.
• There isn’t a suitable substitute for powdered sugar in this frosting, as it provides both sweetness and structure.

Cream cheese

• Cream cheese gives the frosting its tangy flavor and creamy texture and makes it thick and spreadable.
• Sifting powdered sugar aerates the frosting for a light, fluffy texture and removes lumps to ensure smooth frosting.
• Be sure to use brick-style (US-style) cream cheese here. Tub cream cheese or cream cheese spreads will make the frosting runny and loose. 

Vanilla extract

• Vanilla extract rounds out the tangy and sweet notes and brings them together with its warm flavor.
• Substitute: You can use the same amount of Vanilla Bean Paste if you prefer.

How to Make Pumpkin Spice Cake with Cake Mix

To Make the Pumpkin Spice Cake with Cake Mix

1. Prepare to bake. Preheat the oven to 350°F (180°C). Butter and flour a 9 x 13 inch (23 x 33 cm) cake pan. Knock out the excess flour and set aside.
2. Combine the dry ingredients. In a large mixing bowl, stir together the cake mix, cinnamon, and pumpkin pie spice.

3. Mix eggs and pumpkin. In a separate bowl, whisk together the eggs and pumpkin puree.
4. Finish batter. Add the wet ingredients to the dry ingredients and mix just until the batter is smooth.

5. Add batter to pan. Spread the batter evenly into the prepared pan.

To Bake the Pumpkin Spice Cake with Cake Mix

6. Bake cake. Bake for 25 to 30 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.

7. Cool cake. Let the cake cool completely in the pan.

To Make the Cream Cheese Frosting

8. Mix butter and powdered sugar. In the bowl of a stand mixer using the paddle attachment (or in a medium bowl using a handheld electric mixer), mix the butter and powdered sugar on low speed until well combined.
9. Finish frosting. Add the cream cheese and vanilla extract and continue mixing until just incorporated, about 1 minute.
10. Frost cake. Spread the frosting evenly over the cooled cake.

To Serve and Store the Pumpkin Spice Cake with Cake Mix

11. Serve. Enjoy with a cup of coffee or hot apple cider.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use store-bought cake mix. Boxed cake mix has the right formulation for this recipe, so don’t use homemade cake mix.
• Use pumpkin puree. Use pure pumpkin puree (canned or homemade), not pumpkin pie filling, or the cake will be too sweet.
• Omit oil or eggs on the box. You do not need to add oil or eggs called for on the box, follow my recipe’s instructions.
• Pumpkin alternatives. You can use the same amount of homemade roasted squash puree or sweet potato puree in this recipe. Just replace the canned pumpkin with 1 ¾ cups plus 2 tablespoons (15 oz / 425 g) of the squash or sweet potato puree.
• DIY Pumpkin Spice. If you don’t have Pumpkin Pie Spice, you can replace it with ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground nutmeg and cloves.
• Boost the spice. For a more pronounced flavor, increase the pumpkin spice by ½ to 1 teaspoon
• Use a paddle or whisk attachment. Either works to make the frosting.
• Don’t over-whip frosting. Mix in the cream cheese until just combined. Overmixing will make the frosting too loose.
• Cool cake. Let the cake cool completely before frosting, so the frosting doesn’t melt and slide off.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make Cream Cheese Frosting, place it in an airtight container, and store it in the fridge for up to four days. If necessary, whip it up a bit before using.
• You can also make and freeze cream cheese frosting for up to three weeks.
  • I like to vacuum-seal frosting and freeze it (or put it in a freezer-safe container).
  • To use from frozen, thaw the frosting in the fridge until it’s soft.
  • After thawing, give the frosting a good whip up with a spatula before using.

How to store leftovers

• Store leftover frosted cake in an airtight container in the refrigerator for up to three days.

Flavor Variations and Substitutions

• Make it white chocolate pumpkin. Fold 1/2 cup (3 oz/85 g) of white chocolate chips into the batter for pockets of sweet creaminess.
• Add crunch. Add 1/2 cup (2 1/2 oz/71 g) of chopped, toasted pecans or walnuts to the batter for rich flavor and texture that complements the pumpkin. Or sprinkle the nuts on the top of the cake.
• Add orange zest. For a frosting with a citrus note, add 1 teaspoon of finely grated orange zest with the Vanilla Extract.
• Use frosting option. Cream Cheese Frosting is perfect for this cake, but for an unexpected variation, use another favorite topping like Salted Caramel Buttercream or Biscoff Buttercream, or for a lighter finish, drizzle the cake with Brown Sugar Glaze.

FAQs

Can I make this Pumpkin Cake gluten-free?

• Yes, you can make this pumpkin cake gluten-free.
  • Use a certified gluten-free cake mix. (Be sure that it’s labeled 1:1 or standard cake mix replacement.)
  • Note that a gluten-free cake will be more delicate than a cake made with the regular recipe.

How do I make this pumpkin cake recipe without using eggs?

• To make this pumpkin cake recipe without using eggs, use flax eggs as a replacement.
• For each egg (there are three in this recipe), mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let stand 5 minutes before using.

Can I use another flavor of cake mix?

• Yes, you can use another flavor of cake mix. Instead of yellow cake mix, you can use white cake mix or make this a recipe for pumpkin cake with spice cake mix.

Do I still need to add oil and eggs from the box instructions?

• No, you don’t need to follow the cake mix box instructions. Simply follow the recipe instructions.
• The recipe includes eggs, and since it also contains pumpkin puree, you don’t need oil.

Can I make this pumpkin spice cake with mix recipe into cupcakes, a sheet cake, or a layer cake?

• Yes, you can make this pumpkin spice cake with mix recipe into cupcakes, a sheet cake, or a layer cake.

Cupcakes

• Line a standard muffin pan with paper liners and divide the batter evenly among the cups, filling each about three-quarters full.
• Bake according to the cupcake directions on the cake mix box, checking for doneness with a toothpick. You may need to bake in batches.

Layer cake

• Use two 8-inch (20-cm) round pans to make a pumpkin cake with cake mix layer cake. Check your cake mix box for bake times.

Sheet cake

• For a big holiday crowd, make a sheet cake! Double the recipe and bake in a 13×18-inch (33×46-cm) pan. Check your cake mix box for bake times.

More Pumpkin Recipes

• Best Ever Pumpkin Bread
• Pumpkin Blondies
• Mini Pumpkin Pies
• Pumpkin Cheesecake Bars
• Crock Pot Pumpkin Cobbler

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