A cozy fall dessert doesn't get easier than this! This 2-ingredient pumpkin spice cake recipe is soft and moist and has the perfect amount of pumpkin spice flavors.
The Best Pumpkin Cake Recipe When I Need Something Quick
Sometimes it’s nice to not have to get out my stand mixer to make a dessert. You only have to hand stir the batter the for this delicious cake!
Although it is wonderful plain, my family always wants me to make this spice cake with cream cheese frosting. Lucky for us, making the homemade frosting is just about as easy as making the cake. I use it on so many pumpkin recipes!
You can of course pick up a can of premade frosting if you’d like. It’s also really great with thawed whipped topping like Cool Whip or homemade whipped cream too.
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Just Pumpkin and Spice Cake Mix are the Only Ingredients
Yes that’s right! Just two ingredients is all you need to make this cake. The pumpkin puree takes the place of eggs and oil which also makes it a perfect dairy free, naturally vegan cake.
If you are going to frost it, you just need four more simple ingredients to make the 5 minute cream cheese frosting recipe.
- Spice Cake Mix – I used a 15.25 ounce boxed cake mix. Use a yellow or white cake mix and add 2 tablespoons of pumpkin pie spice if you can’t find spice cake mix. You can also make it a gluten free cake mix too.
- Canned pumpkin puree – a 15 ounce can. Make sure you use pure pumpkin puree and not the pumpkin pie mix.
Variations to Try
1. Add a tablespoon more of pumpkin pie spice. I have this homemade pumpkin pie spice you can make with everyday spices if you want to .
2. Add chopped walnuts or pecans to the batter before baking. Or sprinkle them over the frosting after spreading over the top of the cake.
3. Add semi-sweet or milk chocolate chips or white chocolate chips to the cake batter.
4. Make them into cupcakes and bake for just 18-20 minutes.
How to Make This Pumpkin Spice Cake
This easy cake will be ready to put in the oven in just 5 minutes. You can make the frosting while it’s baking and be ready to frost it once the cake has cooled completely.
Step 1: Preheat oven to 350° F and spray a 9×13 or 8×8 baking dish with non stick cooking spray.
Step 2: In a large bowl, add the dry cake mix and the pumpkin puree and gently fold together with a spatula or wooden spoon. Just mix until their is barely any dry mix showing. Do NOT over mix the batter. The batter will be thick.
Step 3: Pour the batter into the prepared dish spread evenly. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Step 4: Eat it as is or let it cool completely and top the cooled cake with cream cheese frosting (my favorite) or simply sprinkle with powdered sugar and drizzle with caramel sauce if desired.
Tip
Be very careful to not over mix the batter or the cake will be more dense than you may want. I gently fold from the outside of the bowl inward, rotating the bowl as I go.
How to Store
Refrigerate: Store the cooled cake, covered, in the refrigerator for up to 4-5 days. I like to pop it in the microwave for about 10 seconds to warm it up just a little.
Freeze: Once cooled, wrap the cake in plastic wrap and then a layer of for up to 2 months. Thaw in the refrigerator overnight and then frost.
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Easy Pumpkin Spice Cake Recipe
Ingredients
- 15.25 ounce Spice Cake mix
- 15 ounces pumpkin puree
Instructions
- Preheat oven to 350° F and spray a 9×13 or 8×8 baking dish with non stick cooking spray.
- In a medium mixing bowl, add the dry cake mix and the pumpkin puree and gently fold together with a spatula or wooden spoon. Just mix until their is barely any dry mix showing and try not to over mix it.15.25 ounce Spice Cake mix, 15 ounces pumpkin puree
- Pour the batter into the prepared dish spread evenly.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Top with cream cheese frosting (my favorite) or simply sprinkle with powdered sugar and drizzle with caramel sauce if desired.
Notes
Freeze: Once cooled, wrap the cake in plastic wrap and then a layer of for up to 2 months. Thaw in the refrigerator overnight and then frost. Nutritional information does not include frosting or other additions like nuts or chocolate chips.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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