Easy Pumpkin Cake 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! You’ve never had a pumpkin cake easier to make that’s this moist, flavorful, and downright delicious.

Easy Pumpkin Cake Recipe with whipped cream topping

Easy Pumpkin Cake

Happy fall, y’all! It’s officially pumpkin season and I couldn’t be more excited about it. To kick off this cozy season, I’m making this Easy Pumpkin Cake about once a week… Excessive? Maybe, but I just can’t help myself! I love dressing up a box of cake mix, and this recipe really does it in the best way possible.

Pumpkin puree doesn’t just add that delightful pumpkin flavor. It adds an incredible level of moisture that makes the cake super decadent without being too dense. The bottom layer of this cake is a simple combo of pumpkin, evaporated milk, eggs, sugar, and cinnamon, then the cake mix is sprinkled right on top to make two layers of fall flavored deliciousness!

Melted butter is drizzled across the spice mix cake to make it that much tastier. My biggest word of advice with this recipe is to NOT mix the cake mix into the pumpkin layer! You want two distinct layers of spice cake topping and dense pumpkin cake on the bottom. You can make this easy recipe for Thanksgiving to relieve a little stress from your crazy day, and everyone will love it!

Pumpkin cake using a cake mix
pumpkin cake ingredients

Ingredients for Easy Pumpkin Cake

You might already have these pantry staples in your kitchen right now!

  • PUMPKIN PUREE – 15 oz. canned pumpkin
  • EVAPORATED MILK – 12 oz. can evaporated milk
  • EGGS – 3 large eggs
  • SUGAR – 1 cup granulated sugar
  • CINNAMON – 1 tsp ground cinnamon
  • CAKE MIX – 1 box spice cake mix ( I use the Betty Crocker Super Moist Spice Cake Mix)
  • BUTTER – 1 cup ( 2 sticks) unsalted butter, melted
pumpkin cake using spice cake mix

How to Make Easy Pumpkin Cake

Mix it up, layer it, bake, and enjoy! Oh – and don’t forget to top it with plenty of Cool Whip!

PREPARE. Preheat the oven to 350°F. Spray a cake pan with baking spray.

MAKE THE PUMPKIN CAKE BATTER. Combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon.

easy pumpkin cake for thanksgiving dessert

LAYER IT. Pour the pumpkin cake batter into the prepared pan, then top it with an even layer of cake mix.

pumpkin cake mix recipe

BUTTER AND BAKE. Drizzle melted butter all over the cake mix. Bake the cake for 1 hour.

cake mix pumpkin cake recipe

Tips for the Best Pumpkin Cake

This recipe is wonderfully straightforward, but here are just a few easy tips and tricks to make it even easier!

  • Refrigerate your cake. Chill the cake in the fridge for about 30 minutes prior to serving. That way, you’ll get nice even squares when you slice it up!
  • Use spice cake mix. I personally like to use Betty Crocker Super Moist Spice Cake Mix, but any brand should do the trick! Just don’t try to switch up the flavor… Spice cake mix adds all of the fall flavors you’ll love.
  • Use a toothpick to check for doneness. This tried and true trick always works. To make sure your cake is totally cooked, insert a toothpick into it and pull it out. If there’s a lot of wet batter on it, leave it in the oven for another 5 minutes and keep checking until it’s fully cooked.
halloween dessert the whole family will love

Craving more pumpkin? Me too! Indulge in your favorite fall flavor with more easy recipes like Pumpkin Chocolate Chip Cookies, Easy Pumpkin Cheesecake Bars, and Pumpkin Chocolate Chip Bread. Hurry and grab those cans of pumpkin puree from the grocery store before they’re all sold out!

Easy Pumpkin Cake Recipe using cake mix
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Servings: 8 servings

Easy Pumpkin Cake

Prep Time: 10 mins
Cook Time: 1 min
Additional Time: 1 hr
Total Time: 1 hr 11 mins
Easy Pumpkin Cake 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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  • 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, I use the Betty Crocker Super Moist Spice Cake Mix
  • 1 cup unsalted butter, melted, 2 sticks


  • Cool Whip


  • Preheat the oven 350 degrees. 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. 


  • CUTTING CAKE: Once the cake has fully cooled, place it in the refrigerator for about 30 minutes or more before cutting. This will allow you to cut nice, even squares
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
Cuisine: American
Course: Cakes + Cupcakes
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.