Easy Pumpkin Spice Cake Recipe

A slice of pumpkin cake with cream cheese frosting on a white plate, next to a fork.

Easy Pumpkin Spice Cake Recipe

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings slices

Calories 102kcal

Author Sherri Hagymas

Ingredients

15.25 ounce Spice Cake mix
15 ounces pumpkin puree

Instructions

Preheat oven to 350° F and spray a 9x13 or 8x8 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

Use a yellow or white cake mix and add 2-3 tablespoons of pumpkin pie spice.

Add chopped walnuts or pecans to the batter before baking. Or sprinkle them over the frosting after spreading on the cake.

Make them into cupcakes and bake for 18-20 minutes.

Add semi sweet chocolate chips or white chocolate chips to the batter.

Store in the refrigerator for up to 4-5 days.
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