Pumpkin Spice Cake with Cream Cheese Frosting
This Pumpkin Spice Cake starts with a boxed cake mix with pumpkin puree and topped with a delicious homemade buttery cream cheese frosting!
FALL FLAVORS WRAPPED UP IN AN EASY CAKE
This tasty and incredibly easy cake combines those spice flavors of fall with creamy pumpkin and is topped off with a buttery cream cheese frosting. This is definitely a family favorite in our house and makes for a great potluck dessert as well.
TIPS FOR MAKING PUMPKIN SPICE CAKE:
- If you can’t find spice cake mix, try using a carrot cake mix.
- This can also be made into muffins as well.
- The cream cheese needs to be fully softened before making the frosting. This will help it whip up more creamy without any lumps.
- This cake needs to be kept refrigerated.
INGREDIENTS NEEDED: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST)
- spice cake mix
- pure pumpkin puree (not pumpkin pie filling)
- large eggs
- cream cheese
- butter
- powdered sugar
- vanilla extract
- milk
HOW TO MAKE PUMPKIN SPICE CAKE:
Preheat oven to 350F degrees. Spray a 9″x 13″ baking dish with nonstick cooking spray. I like the cooking spray that has flour in it (Baker’s Joy). In a bowl, mix together cake mix, pumpkin puree and eggs.
Spread batter into prepared baking dish.
Bake for about 30 minutes until cake springs back to the touch and a toothpick comes out clean.
In a mixing bowl, combine cream cheese and butter until smooth. This is easiest using a stand mixer or handheld electric mixer.
Add in powdered sugar and mix until smooth.
Then stir in vanilla. Remember, if using a stand mixer, it’s important that you periodically scrape down the sides of the bowl so all the ingredients get incorporated. And lastly, mix in the milk.
Mix until smooth then spread on cooled cake.
Cut and serve.
I like to put these little mallow creme pumpkins on top of the slices. If you are taking it to a potluck, it lets folks know that this is something with pumpkin in it.
CRAVING MORE RECIPES?
Pumpkin Spice Cake (+Video)
Ingredients
- 15.25 ounce box spice cake mix
- 15 ounce can pumpkin not pumpkin pie filling
- 3 large eggs
- 4 ounce (1/2 block) cream cheese softened
- 1/3 cup salted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
- Preheat oven to 350F degrees. Spray a 9" x 13" baking dish with nonstick cooking spray.
- In a bowl, mix together cake mix, pumpkin puree and eggs until thoroughly combined.
- Spread batter into baking dish. (Batter will be thick)
- Bake for about 30 minutes until cake springs back to the touch and a toothpick comes out clean. Allow cake to cool completely then make frosting.
- In a mixing bowl, combine cream cheese and butter until smooth (this is easiest with an electric mixer).
- Add in powdered sugar and mix until smooth.
- Then stir in vanilla extract.
- And lastly, mix in the milk.
- Mix until smooth then spread on cooled cake.
- Cut and serve.
Video
Notes
- If you can’t find spice cake mix, try using a carrot cake mix.
- This can also be made into muffins as well.
- The cream cheese needs to be fully softened before making the frosting. This will help it whip up more creamy without any lumps.
- This cake needs to be kept refrigerated.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: October 2012
Updated & republished: November 2020
I plan on making this into cake pops for Thanksgiving! Can’t wait to try the recipe. Thanks!
That’s a wonderful idea!
I made this for my co workers. I had this recipe years ago but had lost it.
Simple recipe with so little ingredients! I did add a crumb topping and then drizzled cream cheese frosting on it instead of just the cream cheese frosting. So good! Thank you!
Used a gluten free yellow cake mix and added 3tsp of pumpkin pie spice. Came out delicious and perfect for my wife with celiacs. Thank you for the base recipe.
Can this be made as a cake roll?
Hi Brenna, this recipe would not work properly to make a pumpkin roll. I have a recipe for pumpkin roll here: https://www.thecountrycook.net/homemade-pumpkin-roll-recipe/
This is so easy and delicious, I will make again
If I make this recipe the night before do you think it will be okay for the day after? What about the frosting?
Yes it will. Just refrigerate it 🙂
Sound delicious. Can I make cupcakes with this batter and how many do you think they will makes. Thank you
Is this cake stackable? I’d like to use this recipe for a six inch baby shower naked cake. It sure does sound yummy!
Hi Austie! You sure can!
I haven’t even cut into it yet, but I can TELL already that it is going to be moist and delicious! It only took 25-26 minutes for my cake to bake because my oven is only a few years old and tends to bake faster than most. Like one of the earlier comments, I also appreciate substituting for oil in recipes whenever possible. A can of pumpkin puree is a wonderful way to avoid the oil called for in the boxed mix instructions. It also adds moisture and nutrition! Besides, when it comes to making anything with a boxed mix, DUNCAN HINES has always been my favorite brand!
Thank you so much Mary Catherine! I love all your tips and suggestions too!