Moist Pumpkin Spice Cake From Cake Mix (With Cream Cheese Frosting)

A slice of pumpkin cake with white frosting and a candy pumpkin on top sits on a white plate. The cake is surrounded by autumn leaves, and a baking dish with more cake is in the background.

Moist Pumpkin Spice Cake From Cake Mix (With Cream Cheese Frosting)

Pumpkin spice cake from cake mix is a moist, flavorful dessert that’s incredibly easy to make. With just a boxed mix, pumpkin puree, and a simple homemade frosting, this cake is perfect for fall gatherings, church potlucks, or cozy family dinners. Enjoy this quick and crowd-pleasing treat that makes hosting effortless.

Course Dessert

Cuisine American

Diet Low Fat, Vegetarian

Keyword easy, moist, pumpkin, spice

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 343

Author Gina Dickson

Ingredients

For the Cake:

15.25 ounces spice cake mix boxed
15 ounces pumpkin puree canned, not pumpkin pie filling
3 eggs large

For the Frosting:

4 ounces cream cheese softened to room temperature, about half a block
⅓ cup salted butter softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk

Instructions

Prepare the Cake

Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl, combine the spice cake mix, pumpkin puree, and eggs. Stir until the batter is smooth and well blended. (The batter will be thick.)
15.25 ounces spice cake mix, 15 ounces pumpkin puree, 3 eggs
Spread the batter evenly into the prepared baking dish.
Bake for 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.

Make the Cream Cheese Frosting

In a mixing bowl, beat together the cream cheese and butter until smooth and creamy. Using an electric mixer will make this easier.
4 ounces cream cheese, ⅓ cup salted butter
Gradually add the powdered sugar, mixing until smooth.
2 cups powdered sugar
Stir in the vanilla extract.
1 teaspoon vanilla extract
Add the milk and beat again until the frosting is light and spreadable.
1 tablespoon milk

Assemble and Serve

Spread the frosting evenly over the cooled cake.
Decorate with Fall themed candies or sprinkles.

Notes

Storage and Reheating Instructions

Store: Once frosted, cover the cake tightly and keep it in the refrigerator for up to 4 days.
Freeze: For best results, freeze the cake unfrosted. Wrap slices individually in plastic wrap, then place them in a freezer-safe bag or containerl for up to 2 months. Thaw overnight in the fridge.
Reheat: Enjoy chilled or bring to room temperature. If you want a just-baked feel, warm briefly in the microwave (without frosting) for 15 to 20 seconds and then spread with fresh frosting.

Nutrition