Pumpkin Spice Cake

Pumpkin Spice Cake is the ultimate shortcut dessert that still delivers big on flavor. Imagine the warm aroma of pumpkin and cozy spices filling your kitchen within minutes, thanks to this doctored cake mix method. You get moist cake layers infused with pumpkin, cinnamon, nutmeg, and ginger, all elevated by a rich, spiced cream cheese frosting. It’s perfect for fall gatherings, potlucks, or any time you want dessert with minimal effort. Whether you’re baking in pans or a 9×13, this recipe promises a moist crumb, vibrant pumpkin flavor, and that classic spice blend we all love.

Why You’ll Love Pumpkin Spice Cake

• Speed meets homemade: Uses a cake mix base, so it saves time without sacrificing taste.
• Ultimate fall flavors: Pumpkin, cinnamon, nutmeg, and ginger combine for a classic pumpkin spice experience.
• Moist, tender crumb: The added pumpkin and fat (oil) keep it lush and soft.
• Customizable: Swap in a spice cake mix, add nuts or chocolate chips, or change the frosting.
• Versatile format: Two 8‑ or 9‑inch rounds, one 9×13, or even cupcakes.

Ingredients

Here’s what you’ll need for the Pumpkin Spice Cake:

• 1 package yellow cake mix (about 15.25 oz / 432 g)
• 5 tablespoons all‑purpose flour (≈ 42 g)
• ½ cup (100 g) granulated sugar
• ½ cup (≈ 107 g) vegetable oil
• 1 cup (≈ 235 g) canned pumpkin (100% pumpkin, not pie filling)
• ½ cup (≈ 121 g) milk
• 1 teaspoon (≈ 4 g) vanilla extract
• 4 large eggs
• 2 teaspoons (≈ 6 g) ground cinnamon
• 1 teaspoon (≈ 2 g) nutmeg
• ½ teaspoon (≈ 1 g) ground ginger
• Optional mix‑ins: chopped pecans or mini chocolate chips

For the frosting (Spiced Cream Cheese Frosting):

• Cream cheese, butter, powdered sugar, vanilla, plus a pinch of cinnamon or pumpkin pie spice

Step‑by‑Step: How to Make Pumpkin Spice Cake

1. Preheat & prepare pans
   Preheat your oven to 350°F (≈ 175°C). Grease and flour two 8‑ or 9‑inch round cake pans, or one 9×13‑inch pan. You can also make cupcakes if you prefer.
2. Mix dry ingredients
   In a large mixing bowl, combine the yellow cake mix and 5 tablespoons of flour. Whisk these together so the flour is fully incorporated.
3. Add liquids & pumpkin
   To the dry mixture, add sugar, vegetable oil, vanilla extract, canned pumpkin, and milk.
4. Add spices and eggs
   Add cinnamon, nutmeg, ginger (or pumpkin pie spice if you like), then crack in the 4 eggs.
5. Beat the batter
   Using a mixer set to medium speed, beat the batter for about 2 minutes until smooth and well blended. Be sure to scrape down the sides and bottom of the bowl once halfway through to ensure even mixing.
6. Pour & bake
   Pour the batter into your prepared pans. If using round pans, divide evenly. Bake in the preheated oven. For round pans, bake about 25‑30 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. If using a 9×13 pan, check it a little earlier or near that same time depending on your oven.
7. Cool & frost
   Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting. Once cooled, frost with cream cheese frosting or spiced cream cheese frosting.

Helpful Tips

• Room temperature ingredients: Having eggs, milk, and vanilla at room temp helps them incorporate better, which promotes smoother batter and even baking.
• Don’t over‑mix: Mix only until everything is just combined—over‑mixing toughens cakes.
• Check doneness: Besides the toothpick test, you can press the top lightly—if it springs back, it’s done.
• Adjust baking time: If using a 9×13 pan or making cupcakes, baking time may vary slightly—check early to avoid over‑baking.
• Even layers: If baking rounds, weigh the batter for each pan (or eyeball about half) so layers bake evenly.

Substitutions And Variations

• Spice Cake Mix: Swap out the yellow cake mix with a spice cake mix. If you do, omit or reduce/cut back on the added cinnamon, nutmeg, and ginger so it’s not too intense.
• Milk swap: Use buttermilk or almond milk for a different flavor profile. Buttermilk especially adds a slight tang and moistness.
• Oil alternatives: Try melted butter (same measurement) or a neutral oil like canola.
• Add‑ins: Stir in chopped pecans, walnuts, or mini chocolate chips. Does well with toasted nuts.
• Gluten‑free option: Use a gluten‑free yellow cake mix and a GF flour substitute matching weight for the 5 Tbsp extra flour.
• Frosting variations: Use marshmallow or a simple buttercream instead of cream cheese. Or layer with whipped cream filling.

Storage Instructions

• Room temperature: Store cake loosely covered with plastic wrap or under a cake dome for up to 2 days if the frosting is stable (not super soft).
• Refrigerator: Because of the cream cheese frosting, it’s safest to store in fridge in an airtight container or covered with plastic wrap for up to 4‑5 days. Bring to room temp before serving.
• Freezing: You can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and then foil, for up to 2‑3 months. Thaw overnight in refrigerator, bring to room temp, then frost. Frosting can be frozen separately in a sealed tub.

Nutritional Information

Serving Suggestions

• Dust with powdered sugar or a light cinnamon‑sugar blend for garnish.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Top with toasted walnuts or pecans for crunch.
• Pair with hot spiced tea, chai latte, or a pumpkin spice latte for a full cozy fall experience.
• Slice thin for dessert platters or thick for more indulgence.

Frequently Asked Questions About Pumpkin Spice Cake

Can I use pumpkin pie filling instead of canned pumpkin?
Pumpkin pie filling has added sugars and spices already, so if you use it instead of pure pumpkin, you’ll alter both flavor and sugar level. It may make the cake sweeter and spice intensity higher. If using it, reduce added sugar and omit the spices (cinnamon, nutmeg, ginger) so you don’t end up with an overly spiced cake.

What if I only have spice cake mix?
That works fine! Swap the yellow cake mix for a spice cake mix and leave out the added spices (or greatly reduce them) because the mix already contains cinnamon, nutmeg, and/or all‑spice. You might want to taste the batter (raw) to see if it needs more pumpkin flavor.

How do I prevent the cake from being too dense?
Make sure: your pumpkin is pure and not too watery; your eggs are room temperature; you mix only as much as needed until combined; and you don’t overbake. Also, the extra flour added to the mix helps balance structure.

Can I make cupcakes instead of a cake?
Absolutely! Use cupcake liners, fill them about ⅔ full, and bake at around 350°F for 18‑22 minutes (or until a toothpick in center comes out clean).

How do I avoid the frosting being too runny?
Make sure your cream cheese and butter are room temperature but not overly soft. Use full‑fat dairy. Chill the frosting slightly if needed before spreading. Also chill the cake layers so the frosting doesn’t slide off.

Is there a dairy‑free version?
Yes! Substitute non‑dairy milk (almond, soy, oat) for the milk, use dairy‑free butter and cream cheese for the frosting. Texture might vary slightly, but it’s still delicious.

Conclusion

Thank you for making this Pumpkin Spice Cake with me! It’s one of my favorite go‑to recipes this time of year when I crave all the warmth of pumpkin and spice without spending all day in the kitchen. I love how moist and tender the cake layers turn out, and that cream cheese frosting with a touch of spice really finishes it in a comforting style. I hope you enjoy baking it (and eating it) as much as I do. Happy baking, and may every slice bring you joy, flavor, and that cozy feeling we all love.

Join us on Pinterest for new mouthwatering recipes every day!

Pumpkin Spice Cake

---

• Author: lisa
• Total Time: 45 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

This Pumpkin Spice Cake is soft, rich, and loaded with cozy spices and real pumpkin. It starts with a box mix but tastes fully homemade. Great for fall celebrations or weeknight baking—ready in under an hour!

---

Ingredients

Scale 1x2x3x

1 box yellow cake mix (15.25 oz / 432 g)

5 tbsp all-purpose flour (42 g)

½ cup granulated sugar (100 g)

½ cup vegetable oil (107 g)

1 cup canned pumpkin (235 g, not pumpkin pie filling)

½ cup milk (121 g)

1 tsp vanilla extract (4 g)

4 large eggs

2 tsp ground cinnamon (6 g)

1 tsp nutmeg (2 g)

½ tsp ground ginger (1 g)

Optional: chopped pecans or mini chocolate chips

---

Instructions

• Preheat & prepare pans
  Preheat your oven to 350°F (≈ 175°C). Grease and flour two 8‑ or 9‑inch round cake pans, or one 9×13‑inch pan. You can also make cupcakes if you prefer.
• Mix dry ingredients
  In a large mixing bowl, combine the yellow cake mix and 5 tablespoons of flour. Whisk these together so the flour is fully incorporated.
• Add liquids & pumpkin
  To the dry mixture, add sugar, vegetable oil, vanilla extract, canned pumpkin, and milk.
• Add spices and eggs
  Add cinnamon, nutmeg, ginger (or pumpkin pie spice if you like), then crack in the 4 eggs.
• Beat the batter
  Using a mixer set to medium speed, beat the batter for about 2 minutes until smooth and well blended. Be sure to scrape down the sides and bottom of the bowl once halfway through to ensure even mixing.
• Pour & bake
  Pour the batter into your prepared pans. If using round pans, divide evenly. Bake in the preheated oven. For round pans, bake about 25‑30 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. If using a 9×13 pan, check it a little earlier or near that same time depending on your oven.
• Cool & frost
  Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting. Once cooled, frost with cream cheese frosting or spiced cream cheese frosting.

Notes

Substitute spice cake mix and omit added spices for a shortcut version.

Makes great cupcakes—bake 18–22 mins at 350°F.

Use room temperature ingredients for best results.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: ~460
• Sugar: ~38 g
• Carbohydrates: ~60 g
• Protein: ~5 g