Pumpkin Cake with Cake Mix
This Pumpkin Cake Recipe is the BEST fall dessert. It’s super simple to make using a cake mix.
Next, if you love this cake, try my Cinnamon Cake or Funfetti Cake.
Why You’ll Love It
- All you need is Spice Cake Mix or even Yellow Cake mix.
- Everyone will think it’s homemade but you’ll know it was the easiest cake to make!
- Perfect fall dessert recipe for Halloween and Thanksgiving.
Ingredients
Here is a look at the highlights but be sure to check the recipe card for the full list and quantities.
- Cake Mix: I use a Spice Cake Mix but you can also use Yellow or Vanilla cake mix.
- Pumpkin Puree: Make sure it’s 100% pumpkin, not pumpkin pie mix.
- Evaporated Milk: This adds moisture to the cake, so it’s not dry.
- Eggs: All you need is 3 large eggs.
- Sugar: Just a little granulated sugar to bring all the flavors together.
- Ground Cinnamon: If you are using a yellow or vanilla cake mix, you may need to add more cinnamon depending on your preference.
- Unsalted Butter: The secret to making a cake mix taste homemade.
Tips & Variations
- Add Pecans. If you love chopped pecans, add them to the top of the cake for an added crunch.
- Vanilla Ice Cream. Instead of Cool Whip, add a scoop or two of vanilla ice cream.
- Caramel Sauce. Add a drizzle of caramel sauce for an even more delicious Fall flavor.
- Cream Cheese Frosting. You can also frost this cake with cream cheese frosting.
How To Make Pumpkin Cake with Cake Mix
- Mix. Combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon.
- Layer It. Pour the pumpkin cake batter into the prepared pan, then top it with an even layer of cake mix.
- Bake. Drizzle melted butter all over the cake mix. Bake the cake for 1 hour.
What To Serve With Pumpkin Cake
Having everyone over for a Halloween Party, Thanksgiving Dinner, or Fall Gathering. Here are some ideas to help you plan your entire meal that will go great with this Pumpkin Cake for dessert.
- Appetizers: You have to make this Pumpkin Dip, and serve it with apples or graham crackers.
- Dinner: This Crockpot Ham is so easy and you could even make Hawaiian Roll Sliders with the ham too.
- Side Dishes: These Glazed Carrots are super easy to make or this Cucumber Tomato Salad goes great with the ham.
- Dessert: Along with the cake you can also have Snickerdoodle Cookies, Sugar Cookies, and M&M Cookies (use the Halloween M&Ms for a festive cookie).
Recipe FAQ
Is pumpkin cake supposed to be gooey?
The bottom part of the cake is more “gooey” but it should be able to still hold it’s shape.
Is pumpkin pie mix the same as canned pumpkin?
No, pumpkin pie mix has added sugar and canned pumpkin is 100% pure pumpkin with no added sugar or flavoring.
Leftovers & Storing
- Store. Store any leftover pumpkin cake in the fridge for up to 3 days. Just cover the cake with plastic wrap or aluminum foil to keep the cake from drying out.
- Reheat. This cake is delicious and warm, just place a slice of pumpkin cake on a microwave-safe plate and microwave for 30 seconds. Add a scoop of vanilla ice cream.
- Freeze. For the leftover cake, divide it into individual freezer containers. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave.
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Pumpkin Cake with Cake Mix
Easy Pumpkin Cake with Cake Mix is the BEST fall dessert recipe! This easy recipe dresses up a box of cake mix in the most scrumptious way. Spice cake mix is enhanced with pumpkin puree, evaporated milk, cinnamon, and more!
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Ingredients
- 15 oz. canned pumpkin
- 12 oz. can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 box spice cake mix, You can also use yellow or vanilla cake mix.
- 1 cup unsalted butter, melted, 2 sticks
TOPPINGS:
- Cool Whip
- Vanilla Ice Cream
- Caramel Sauce
Instructions
- Preheat the oven to 350°F. Spray a 13×9 inch cake pan with nonstick baking spray.
- In a large bowl. Whisk together pumpkin, evaporated milk, eggs, sugar, and cinnamon until combined.
- Pour pumpkin mixture into the prepared pan.
- Evenly layer the dry spice cake mix over the pumpkin mixture.
- Drizzle the melted butter over the spice cake mix layer.
- Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let COMPLETELY cool for at least 1 hour before serving. TIP: 30 minutes before serving, place the cake in the refrigerator. This will allow you to cut nice, even squares! 🙂
- Top with Cool Whip or Ice Cream when serving.
Notes
- Add Pecans. If you love chopped pecans, add them to the top of the cake for an added crunch.
- Vanilla Ice Cream. Instead of Cool Whip, add a scoop or two of vanilla ice cream.
- Caramel Sauce. Add a drizzle of caramel sauce for an even more delicious Fall flavor.
- Cream Cheese Frosting. You can also frost this cake with cream cheese frosting.
- Store. Store any leftover pumpkin cake in the fridge for up to 3 days. Just cover the cake with plastic wrap or aluminum foil to keep the cake from drying out.
- Reheat. This cake is delicious and warm, just place a slice of pumpkin cake on a microwave-safe plate and microwave for 30 seconds. Add a scoop of vanilla ice cream.
- Freeze. For the leftover cake, divide it into individual freezer containers. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave.
Calories: 682kcal, Carbohydrates: 82g, Protein: 9g, Fat: 37g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 135mg, Sodium: 499mg, Potassium: 490mg, Fiber: 3g, Sugar: 61g, Vitamin A: 9175IU, Vitamin C: 3mg, Calcium: 204mg, Iron: 4mg
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