This Pumpkin Spice Cake starts with a boxed cake mix with pumpkin puree and topped with a delicious homemade buttery cream cheese frosting!
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
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.
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS PUMPKIN 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 AT THE BOTTOM OF THE POST)
spice cake mix
pure pumpkin (not pumpkin pie filling)
large eggs
For the frosting:
cream cheese,
butter
powdered sugar
vanilla extract
milk
HOW TO MAKE THIS EASY PUMPKIN SPICE CAKE:
Preheat oven to 350F degrees. Spray a 9×13 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.
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.
Enjoy!
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THE BEST PUMPKIN CAKE BARS
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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!
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Servings: 12
Calories: 361kcal
Ingredients
- 1 box spice cake mix
- 1 (15 oz) can pumpkin not pumpkin pie filling
- 3 eggs
- (4 oz) cream cheese softened (1/2 block)
- 1/3 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 tbsp 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
Calories: 361kcal | Carbohydrates: 52g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 375mg | Potassium: 175mg | Sugar: 40g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 2.3mg
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Originally published: October 2012
Updated & republished: November 2020
I love how simple this cake is!! I'm definitely cranking my oven back on after a summer of hibernation…I'm loving me some pumpkin too!
Brandi, this cake looks yummy! I love pumpkin flavors, and cream cheese icing is one of my favorite things! The sweet baby pumpkin candies on top are the perfect final touch.
I'm very thankful to God for a change of seasons where I live, too! The leaves are just beginning to change here, and it's beautiful!
Blessings,
Leslie
This cake is the perfect cake for welcoming fall!
I live in South Florida and don't really miss the change of seasons ( I'm pretty sure that living in northern British Columbia as a child cured me of that). However, I sure am grateful that there are those who live where the seasons change, otherwise I wouldn't have any pumkins, apples, pears…Nor would I know it was time to change to fall cooking, or to my fall wardrobe!
Thanks for the fall recipes!
I love your blog! Homemade easy recipes!
I am craving anything pumpkin so definitely saving this recipe. Thank you!
I made this as a last minute thought to take to some friends. I had made some cream cheese frosting the other day and had some left over. This cake is AWESOME!!! I received mant compliments and it's soo easy!!! THANKYOU!!!
I just made the cake & icing!! Can't wait to eat it tonight!!
Made this for work – it was gone in 10 minutes! So good!
The recipe just says canned pumpkin but in the directions it says pumpkin puree. Will it matter which?
Canned pumpkin is pumpkin puree. It's the same thing. You just don't want the canned pumpkin pie mixture because that has other added ingredients (evaporated milk, cinnamon, etc.). You just want straight-up pumpkin puree. Hope that helps!
This cake was fantastic – thank you! 1 1/2 teaspoons of cinnamon added to the frosting is so good
I saw this on Pinterest yesterday and made it for a get-together last night.The cake was moist and the cream cheese frosting is our new favorite! Quick, easy and delicious, what more could you ask for? Thanks for sharing this.Nancy
I just made your cake recipe for a gathering, and it is so delicious and moist. Your cream cheese icing is easy to make and a wonderful addition to this favorable cake. Thank you so much. I will be making this cake often.
Do you follow the directions on the cake mix box?
According to the same recipe by Duncan Hines, it says No. just the eggs and the box of Spice mix and bake.
Oops, made a mistake. (Left that out) . meant add the pumpkin and eggs with the cake mix. Sorry!
Don’t go by the back of the box – just go by the recipe as I have it listed. 🙂
No. Go by the ingredients and directions I have listed above 🙂
I am making a pumpkin cake and it is going to be used on the top of a round tier cake and I was wondering if this recipe is crumbly and is it stable enough to be covered in fondant?
Dorothy, that is a good question and one I am not sure that I have a good answer for to be honest. The cake is super moist so I fear it may not be sturdy enough. However, having said that, I’ve never tried adding fondant to it so I can’t say for sure. Perhaps if you are gentle with it, it will hold up. It’s definitely not crumbly. 🙂
I decorate cakes and I am making this cake for a Halloween Birthday party. The cake will be shaped like a Pumpkin. Now, I won’t be using fondant but this might help: I ALWAYS add a box of instant pudding to my cakes to add some stability specifically so they hold up during decorating. I have not tried it yet with this recipe so I may have to add a splash of milk to the mix if it gets too thick. I won’t know until I try it but I’ve never had any issues with adding pudding to these boxed mixes. The addition of pudding always helps when I decorate and adds a touch more flavor and strength without making the cake rubbery . I will be using vanilla pudding because I couldn’t find any seasonal pumpkin flavored pudding. Hope this helps.
This sounds delicious! =)
How long do you think it would need to bake if I used a bunt pan?
Could I substitute eggs for something different? Preferably a non dairy option.
I always love recipes that cut out the oil. Delicious even without the frosting!
Thank yo!u I’m making the cake now and I hope it turns out awesome!
How long if I make this as cupcakes?
My husband does not like pumpkin could I substitute sweet potatoes
Can this be made as a roll?
If at a high elevation (7000 feet), I am guessing to add flour to the cake mix? Is that correct?
Hi, Cathy, I’m at 8500ft and honestly, after several years of messing with it, I ‘ve stopped adding extra flour to cakes. I add a tick ( about a 1 1/2 tbl spoons) more liquid if I have juice or 1 extra egg if not and I just keep close watch on the time. I have way better results now. BUT….cookies and brownies definitely need adjusting. Hope this helps. I’m making this later tonight and will post my outcome ????
Made this in cupcake form with homemade frosting for a work potluck and with a table full of other desserts, these were the star of the show!
Woo hoo!! Love hearing that!!! Thank you!
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!
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!
Sound delicious. Can I make cupcakes with this batter and how many do you think they will makes. Thank you
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 🙂