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pumpkin cake with cake mix on a plate topped with whipped cream.
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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! 
Course Cakes + Cupcakes
Cuisine American
Keyword doctored cake mix, easy pumpkin cake, pumpkin cake
Prep Time 10 minutes
Cook Time 1 minute
Additional Time 1 hour
Total Time 1 hour 11 minutes
Servings 8 servings
Calories 682kcal
Author Jennifer

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 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. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave. 

Nutrition

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