Pumpkin Spice Cake with Mix
This post may contain affiliate links. For more information, read my disclosure policy here.
When crisp air rolls in and pumpkin cravings hit, this Pumpkin Spice Cake with Mix is the shortcut every home baker needs. Just a box of spice cake mix and a can of pumpkin puree: no eggs, no oil, no stress. It’s moist, tender, and packed with warm autumn spices, making it perfect for busy weeknights, school lunches, or spontaneous leaf-peeping picnics.
Cake mix can make recipes so much easier. Two family favorites are my Cake Mix Cherry Chocolate Cake and my Easy Lemon Bars with Cake Mix.
Why this Pumpkin Spice Cake Recipe Works
This recipe for 2-Ingredient Pumpkin Spice Cake is a keeper for its sheer simplicity and delicious results. The combination of a boxed spice cake mix and pumpkin puree creates a moist, flavorful cake with minimal effort. It’s a perfect dessert for a fall gathering, a busy weeknight treat, or a last-minute contribution to a potluck. The cream cheese frosting is a classic pairing that elevates the cake, and its use of Cool Whip makes it light and fluffy.
- Easy Ingredients: This fall favorite takes only two ingredients to make a fabulous cake.
- Family Favorite: This is perfect for a fall picnic or get together.
- Adaptable: You can add different icing to the cake or add raisins, chocolate chips or chopped nuts.
- Special Occasion Worthy: It’s impressive enough to serve at a gathering or holiday.
- Seasonal: It makes the most of seasonal ingredients and flavors.
Can I use Fresh Pumpkin Puree in Place of Canned Pumpkin for this Dessert?
Yes, you can. Roast the pumpkin at 400 degrees for about 45 minutes and puree in a food processor. Just be sure to drain any excess liquid from the fresh pumpkin puree to prevent the cake from becoming too dense.
Pro Tip to Top the Cream Cheese Frosting
Sprinkle chopped pecans, walnuts, or streusel on top before baking for texture contrast and visual appeal.
Cake Ingredient Notes to Make Pumpkin Spice Cake
All you need is the spice cake mix with pumpkin to make a spice cake you will love. It is moist and delicious and is such a simple recipe, you will make it again and again.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Spice Cake Box Mix; A boxed cake mix is a pantry shortcut packed with warm spices like cinnamon, nutmeg, and cloves. It delivers consistent flavor and texture without the need to measure flour, sugar, or leaveners—perfect for quick bakes and beginner-friendly recipes.
- Pumpkin Puree: 100% pure pumpkin (not pumpkin pie filling!) adds moisture, natural sweetness, and a rich autumn flavor. It also replaces eggs and oil in this recipe, making the cake tender and subtly earthy with a hint of nostalgia.
- Cream Cheese: Tangy, smooth, and slightly savory, cream cheese adds depth and contrast to the sweet cake. It’s the classic pairing for spiced desserts and makes the frosting irresistibly luscious.
Variations for Cake Mix Pumpkin Spice Cake
- Cake Mix: As mentioned, you can use a yellow or even a chocolate cake mix. For a more intense pumpkin flavor, you could add pumpkin pie spice to the mix.
- Pumpkin Puree: If you’re out of pumpkin puree, you can use other pureed squashes like butternut squash or sweet potato. Be sure to check for and remove excess moisture.
- Frosting: For a dairy-free frosting, use a plant-based cream cheese and butter substitute. To make the frosting less sweet, reduce the amount of powdered sugar. Instead of Cool Whip, you can use homemade whipped cream, but the frosting will be less stable and should be served immediately.
How to Make Pumpkin Spice Cake with Cream Cheese Frosting
All you need for a moist and delicious spice cake is two simple ingredients.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep & Preheat: Preheat oven to 350°F. Grease an 8×8 cake pan or casserole dish and set aside.
- Mix & Bake: In a large bowl, beat together spice cake mix and pumpkin puree until smooth. Pour into prepared pan and a bake time for 25–28 minutes, or until a toothpick comes out clean.
- Make the Frosting: Beat softened butter and cream cheese until creamy. Add vanilla and powdered sugar to taste, then gently fold in Cool Whip until fully combined and streak-free.
- Frost & Chill: Spread frosting over cooled cake using an offset spatula or spoon. Refrigerate until ready to serve.
Prep Ahead Suggestions for Easy Pumpkin Spice Cake
- Cake: The cake can be baked a day in advance and stored, covered, at room temperature.
- Frosting: The cream cheese frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick whip to make it smooth again.
Alternate Cooking Methods for Moist Pumpkin Bundt Cake
You can make this easy cake mix recipe in many fun ways.
- Cupcakes: This recipe can easily be converted into cupcakes. Fill cupcake liners about two-thirds full and bake for 18-22 minutes, or until a toothpick comes out clean.
- Bundt Cake: To make a bundt cake, double the recipe, place into a bundt cake pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Store, Freeze and Use Leftovers of this Easy Cake
- Store: Store the cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- Freeze: Freeze in an airtight container or wrap well with plastic wrap. This cake is best served at room temperature. Take out of the freezer and put in the refrigerator to thaw. Simply take it out of the refrigerator 30 minutes before serving.
- Use Leftovers: Leftover cake can be crumbled and used as a topping for ice cream, or mixed with a little more frosting to create cake pops.
Common Questions About This Cake Mix Recipe
You can substitute a yellow cake mix and add your own spices, such as cinnamon, nutmeg, ginger, and cloves.
The pumpkin puree gives the cake a moist, dense texture similar to a pumpkin bread or a muffin.
Expert Tips for Making this Spice Pumpkin Cake
- Don’t overmix the batter: The two-ingredient cake batter is very simple. Overmixing can lead to a tough cake. Mix the pumpkin recipe until just combined.
- Make sure your ingredients are at room temperature: For the frosting, having the butter and cream cheese softened and at room temperature is crucial for a smooth, lump-free consistency.
- Don’t overbake: Easy Pumpkin cakes can dry out quickly. Use a toothpick inserted in the center to determine doneness.
- Taste as you go: When making the frosting, start with four cups of powdered sugar and add more as needed to reach your desired level of sweetness and thickness.
- Serve this recipe with: If you love pumpkin like I do in the fall, serve this recipe with my Pumpkin Spice Donuts and my Pumpkin Spice Donuts.
More Recipes You Might Like
Pumpkin Spice Cake with Mix
Equipment
- 8 x 8-inch baking dish
- Offset Spatula
Ingredients
- Pumpkin Cake
- 15.25 ounces Spice cake mix, 1 box
- 1 ¾ cups Pumpkin puree
- Cream Cheese Frosting
- 8 ounces Cream cheese, softened
- ½ cup Butter, softened
- 2 teaspoons Vanilla extract
- 4 to 6 cups Powdered sugar
- 8 ounces Whipped topping, 1 tub, thawed
Instructions
- Pumpkin Cake
- Preheat the oven to 350 degrees F. Grease an 8 x 8-inch baking dish and set aside.
- In a large mixing bowl, combine the spice cake mix and pumpkin puree. Mix until a smooth batter forms and no dry streaks remain.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cake to a wire rack and allow it to cool completely before frosting.
- Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the vanilla extract and 4 cups of powdered sugar. Beat until fully incorporated.
- Add additional powdered sugar as needed until the frosting reaches your desired consistency.
- Fold the whipped topping into the frosting until fully combined and no streaks remain.
- Spread the frosting evenly over the cooled cake using an offset spatula or the back of a spoon.
- Refrigerate until ready to serve.
Christina’s Notes
- Use 100% pumpkin puree, not pumpkin pie filling. Pie filling contains added sweeteners and spices that will change the flavor and texture of the cake.
- Mix the batter only until combined. Over-mixing can make the cake dense.
- Start checking for doneness around the 25-minute mark since this cake bakes a little differently than traditional cake mix recipes.
- Chopped walnuts, raisins, or chocolate chips can be stirred into the batter for extra texture.
- Store covered in the refrigerator for up to 4 days.
- Freeze unfrosted cake for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
