Pumpkin Spice Cake with Yellow Cake Mix

Pumpkin Spice Cake with Yellow Cake Mix is an ultra-moist, warmly spiced fall cake made with just a box mix and a can of pumpkin. Topped with luscious cream cheese frosting, it tastes completely homemade and is ready in under an hour—perfect cozy dessert!

Why You’ll Love This recipe

This Pumpkin Spice Cake with Yellow Cake Mix is the ultimate fall shortcut that never tastes like a shortcut. A single can of pumpkin plus a few spices turns ordinary yellow cake mix into the softest, most flavorful pumpkin cake you’ve ever had—no oil, no eggs needed! It bakes up tall, moist for days, and smells like pure autumn. Whether you frost it with tangy cream cheese icing or serve it plain with coffee, it’s guaranteed to become your go-to Thanksgiving, Halloween, or “just because it’s Tuesday” treat. Everyone will swear you baked from scratch!

Recipe Tips and Tricks

• Use 100% pure pumpkin, not pumpkin pie filling.
• Mix only until combined – overmixing makes it gummy.
• Add spices generously – cake mix alone is mild.
• Grease pan well or line with parchment for easy release.
• Cake is done when center springs back or toothpick has moist crumbs.
• Cool completely before frosting or it will melt.
• For extra height, bake in 8-inch rounds instead of 9-inch.
• Toast pecans on top for crunchy contrast.

Yield: 15 Servings

Pumpkin Spice Cake with Yellow Cake Mix

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Incredibly moist pumpkin spice cake using yellow cake mix and canned pumpkin, topped with cream cheese frosting.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• ½ cup butter, softened
• ½ cup water or milk (optional for slightly lighter texture)
• 1 box (15.25 oz) yellow cake mix
• 1 can (15 oz) pure pumpkin
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 3 tbsp milk
• 3½ cups powdered sugar
• 8 oz cream cheese, softened
• Optional: chopped toasted pecans for topping

Instructions

1. Preheat oven to 350°F and grease a 9×13 pan (or two 8/9-inch rounds).
2. In a large bowl, dump the entire can of pumpkin—no eggs, no oil!
3. Add yellow cake mix, pumpkin pie spice, cinnamon, and vanilla.
4. Mix on low 30 seconds, then medium speed 2 minutes until smooth and thick.
5. If you want a slightly lighter cake, add ½ cup water or milk and mix 30 seconds more.
6. Spread batter evenly into prepared pan.
7. Bake 28–34 minutes until center springs back and toothpick has moist crumbs.
8. Cool in pan 15 minutes, then transfer to rack to cool completely.
9. Make frosting: beat cream cheese and butter until fluffy, gradually add powdered sugar, vanilla, and milk until spreadable.
10. Frost cooled cake, sprinkle with pecans if desired, slice, and watch it disappear!

Notes

• No eggs or oil needed—the pumpkin does all the work!
• Cake stays incredibly moist for days.
• Can be baked 1–2 days ahead—flavor actually improves.
• Freezes beautifully even when frosted.

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 373Total Fat 13gSaturated Fat 7gUnsaturated Fat 5gCholesterol 37mgSodium 170mgCarbohydrates 63gFiber 1gSugar 61gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Yellow Cake Mix (15.25 oz): Any brand works; the starch helps keep it tender.
• Pure Pumpkin (15 oz can: Adds moisture and structure—no eggs needed.
• Pumpkin Pie Spice (1 tbsp): Or make your own (2 tsp cinnamon + 1 tsp ginger + ½ tsp each nutmeg/cloves).
• Cream Cheese (8 oz full-fat): For the classic tangy frosting.
• Butter & Powdered Sugar: Standard for silky cream cheese icing.

Variations and Substitutions

• Bundt Version: Bake 45–50 min, dust with powdered sugar.
• Cupcakes: 18–22 min, makes 24.
• Gluten-Free: Use GF yellow cake mix.
• Vegan: GF cake mix + plant-based cream cheese frosting.
• Chocolate Chip Pumpkin: Fold in 1 cup chips.
• Maple Frosting: Replace half powdered sugar with maple syrup.
• Spiced Caramel Drizzle: Instead of cream cheese.
• Poke Cake: Poke holes and pour sweetened condensed milk.

Storage Options

• Room temperature: up to 2 days (frosted)
• Refrigerator: up to 6 days (cover cut edge with parchment)
• Freezer: frosted or unfrosted up to 3 months (wrap tightly)

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