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!
1boxspice cake mixYou can also use yellow or vanilla cake mix.
1cupunsalted butter, melted2 sticks
TOPPINGS:
Cool Whip
Vanilla Ice Cream
Caramel Sauce
Instructions
Preheat the oven to 350°F. Spray a 13x9 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. Thawovernight in the fridge and serve chilled or reheat the slices in the microwave.