pumpkin cake mix recipe

Written ByJenny Smyth Posted on
pumpkin cake mix recipe
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The Best pumpkin cake mix recipe

I’m so excited to share with you my favorite pumpkin cake mix recipe. This recipe has been a staple in our household for years, and I just can’t get enough of it. The combination of the moist pumpkin cake and the cream cheese frosting is absolute perfection. It’s a perfect recipe for any occasion, whether it’s a holiday party or just a Tuesday night dinner with the family. I love that this recipe is so easy to make, yet it still tastes like something you’d find in a bakery.

The key to this recipe is using high-quality ingredients, especially when it comes to the pumpkin puree. Make sure to use 100% pure pumpkin puree, not the canned stuff that’s mixed with other spices and preservatives. One of the best things about this recipe is how versatile it is. You can make it as simple or as complicated as you want, depending on your mood and dietary needs. Want to make it healthier?

Try using less sugar and adding some chopped nuts for extra texture and flavor. Want to make it more indulgent? Add some chocolate chips or caramel sauce for an extra-decadent treat. This recipe is also a great way to get your kids involved in the kitchen. They’ll love helping with the mixing and measuring, and they’ll be so proud to be able to say they helped make something delicious.

As for me, I love how this recipe makes our house smell like autumn. It’s like a big ol’ hug in a bowl. And let’s not forget about the leftovers – this cake freezes beautifully, so you can make it ahead of time and store it in the freezer for up to 2 months. So go ahead, give this recipe a try! I promise you won’t be disappointed.

I’ve been making this pumpkin cake mix recipe for years now, and every time I do, I’m reminded of why I fell in love with it in the first place. It’s just one of those recipes that never fails to impress. Whether you’re serving it at a holiday party or just need a quick dessert for a weeknight dinner, this cake always delivers. The best part about this recipe is that it’s so easy to customize. Want to make it gluten-free?

Use gluten-free flour instead of traditional all-purpose flour. Want to add some extra spice? Throw in some cinnamon or nutmeg for an extra kick. I’ve also found that using fresh spices makes all the difference in this recipe. Don’t be afraid to experiment with different types of spices until you find the combination that works best for you.

Easy Pumpkin Cake Mix

Easy Pumpkin Cake Mix

4.8 from 1497 votes

A simple and delicious pumpkin cake made from a cake mix. This recipe combines the warm flavors of pumpkin and spice for a moist and tender crumb.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 box (15.25 oz) yellow or spice cake mix
1 can (15 oz) pumpkin puree
3 large eggs
1/2 cup vegetable oil
1 teaspoon pumpkin pie spice
1/2 cup water

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×13 inch baking pan with nonstick spray or butter to prevent sticking.
3In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and water.
4Mix with a whisk or electric mixer on medium speed until the batter is smooth and well combined, about 2 minutes.
5Pour the batter into the prepared baking pan and spread it evenly.
6Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the edges are lightly golden.
7Allow the cake to cool in the pan on a cooling rack for about 10 minutes.
8If making the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
9Drizzle the glaze over the warm cake.
10Let the cake cool completely before slicing and serving.
11The glaze will set as it cools.

🔧Equipment

Large mixing bowl
Whisk or electric mixer
9×13 inch baking pan
Nonstick spray or butter
Cooling rack
Small bowl (for glaze)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 380mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a richer flavor, substitute melted butter for the vegetable oil. You can also add 1/2 cup of chopped nuts or chocolate chips to the batter before baking.

Watch Video Of How Easy Pumpkin Cake Mix Works

This pumpkin cake mix recipe is truly one of my go-to’s when I need a quick dessert that’s sure to impress. Not only is it ridiculously easy to make (you can even use pre-made mix!)

, but it’s also customizable enough that everyone can enjoy their own special version – whether you’re gluten-free, dairy-free, or just looking for an excuse to indulge in some extra chocolate chips (no judgment here!) And let’s not forget about storage – simply wrap your leftover cake tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.

❓ Frequently Asked Questions About Pumpkin Cake Mix

Q: What type of pumpkin puree should I use?

A: For this recipe, I recommend using 100% pure pumpkin puree from a can or fresh pumpkin puree from your local grocery store.

Q: Can I substitute other types of sugar for granulated sugar?

A: Yes! You can use brown sugar, coconut sugar, or even honey as a substitute for granulated sugar in this recipe.

Q: How long does this cake take to make?

A: This cake is relatively quick to make – about 20 minutes of prep time and 30-40 minutes of baking time.

Q: Can I freeze this cake?

A: Yes! This cake freezes beautifully – simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.

Q: What if I don’t have cream cheese frosting?

A: No problem! You can easily substitute another type of frosting or glaze – try using powdered sugar glaze or whipped cream frosting instead.

Q: Can I make this cake in advance?

A: Yes! This cake can be made up to 24 hours in advance – simply bake it as directed and store it at room temperature until ready to serve.

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