Pumpkin Spice Cake With Cake Mix

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.

This pumpkin spice cake with cake mix is a moist, flavorful dessert that starts with a simple recipe with box mix and real pumpkin puree, topped with a homemade cream cheese frosting perfect for potlucks and fall gatherings.

Course Dessert

Cuisine American

Diet Low Fat, Vegetarian

Keyword easy, moist, pumpkin, spice

Prep Time 15

Cook Time 30

Total Time 45

Servings 1 piece (9x13 pan cut into 12 pieces, approximately 3 x 3¼ inches each)

Calories 343

Author Gina Dickson

Ingredients

For the Cake:

15.25 ounces spice cake mix boxed (substitute: 15.25 ounces yellow cake mix plus 2 teaspoons pumpkin pie spice blend)
15 ounces pumpkin puree canned, not pumpkin pie filling
3 eggs large

For the Frosting:

4 ounces cream cheese block, 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.
Combine the spice cake mix, pumpkin puree, and eggs in a large bowl. Stir until 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 until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 30 minutes.
Let the cake cool completely before frosting.

Make the Cream Cheese Frosting

Beat the cream cheese and butter together until smooth and creamy.
4 ounces cream cheese, ⅓ cup salted butter
Add the powdered sugar gradually, 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, if desired.

Notes

Make Ahead: Bake the cake, cool it completely, then wrap it unfrosted and freeze for up to 2 months. Thaw and frost fresh when ready to serve.
Storage: Once frosted, cover tightly and refrigerate for up to 4 days.
Reheating: Enjoy chilled or at room temperature. For a just-baked feel, warm briefly in the microwave (without frosting) for 15 to 20 seconds, then spread with fresh frosting.
Freezing: Freeze unfrosted, wrapped individually, in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
Substitutions: Yellow cake mix plus 2 teaspoons pumpkin pie spice blend can be used in place of spice cake mix.
Variations: Bake as regular-size cupcakes at 350 degrees Fahrenheit for 18 to 22 minutes instead of a full sheet cake. Chocolate chips can be stirred into the batter before baking.

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