With 400,000 pageviews and counting, this pumpkin cake has been made in hundreds of homes. It’s the easiest pumpkin cake recipe you’ll ever make, and will be your new favorite pumpkin dessert.
Reader Elaine Says “I make this cake recipe all the time now. It is the most delicious pumpkin cake recipe I have found. It is extremely moist and flavorful. I use a bundt pan and put non melting confectioner’s sugar on the top.” ★★★★★
You’ll Love this Super Easy Pumpkin Cake Recipe!
There are hundreds of pumpkin cake recipes, and this one is perfect when you need something quick and easy, or if you’re nervous to make a homemade cake for the first time.
It’s a simple cake that starts with a yellow cake mix with a few extra ingredients added in, to make an amazing moist, warmly spiced, pumpkin cake. Take it to your next event and no one will ever guess it started with a yellow cake mix from the store.
Why You’ll love this Easy Pumpkin Cake Recipe:
- Quick and Easy – Only a few ingredients, and starting with a dry cake mix, this cake couldn’t be easier to make!
- Soft and Moist – The fluffiest, softest pumpkin cake you’ll ever have
- Warm Spices – With the addition of pumpkin pie spice and cinnamon, this cake is bursting with a perfect blend of warm spices in every bite.
Easy Pumpkin Cake Ingredients:
- dry yellow cake mix – this is the bulk of the recipe. This keeps you from needing flour, baking soda, salt, etc. You can also substitute a white cake mix, or a spice cake mix, if desired. Leave out the pumpkin pie spice if you don’t want to strong of a flavor.
- granulated sugar – this adds just a little extra sweetness since we are adding extra ingredients, it can be skipped
- vegetable oil – this adds more moisture to the cake.
- water – this adds moisture the cake. You can also substitute milk, if desired.
- large eggs – these will hold your cake ingredients together, give it moisture, and help give the cake a little lift.
- pumpkin puree – this gives the cake moisture, and the best pumpkin flavor. Don’t use pumpkin pie filling as that has other ingredients mixed in, and not just pumpkin.
- pumpkin pie spice and ground cinnamon – these add flavor and seasoning to the cake, giving it that true fall flavor.
How to make this pumpkin cake recipe with cake mix
- This cake starts with a dry yellow cake mix. You’ll add in oil, water, and eggs, like you would with a normal cake mix, but the amounts are a little different.
- Then you’ll also add in pumpkin puree (not pumpkin pie filling), a little sugar, and cinnamon and pumpkin pie spice to give the cake the full pumpkin flavor.
- You’ll bake it up just like you would if you were making the cake mix according to the package.
- Top it with your favorite frosting, I recommend cream cheese frosting – because it pairs perfectly with pumpkin and voila.
A delicious pumpkin cake, and no one will ever know that it started with a cake mix.
This pumpkin cake is so easy to make, and can be whipped up in just minutes. It’s the perfect fall dessert, and might just become your new favorite!
Easy Pumpkin Cake Recipe Storage
If you add cream cheese frosting to this cake then the cake needs to be stored in the fridge. It can store in the fridge for up to 4 days, to maintain its peak flavor and texture.
If you leave the frosting off the cake, it can be stored in a container at room temperature for up to 4 days.
The unfrosted cake can also be wrapped tightly in plastic wrap and aluminum foil and stored in the freezer for up to 3 months. Thaw it in the fridge, then slice it up and serve.
Pumpkin Cake with Yellow Cake Mix Recipe FAQs
A cake can be too moist if there is a wrong ratio of wet to dry ingredients. That should not be an issue in this recipe, because it has been tried and tested to get the best results.
If your cake is baking up and is still moist in the middle after the required bake time in the recipe, you can bake it in additional 5 minute increments, until a toothpick comes out clean from the center of the cake, or only with a few crumbs.
A 15 oz can of pumpkin is just shy of 2 cups of pumpkin puree. Two full cups would be 16 oz, so that means a 15 oz can is about 1 cup and 3/4 cup + 2 TBS of pumpkin, or 2 TBS shy of 2 cups.
Canned pumpkin and a canned pumpkin puree are the same. The only ingredient listed on the canned pumpkin or pumpkin puree should be pumpkin. That is what you want to use in this recipe.
If you see canned pumpkin pie mix, that will have other ingredients in the mix and will be seasoned for pumpkin pie, and is not what you want to use for this recipe.
Take this delicious cake to a fall party, or have some friends over for dinner. Every one will be impressed by your delicious cake and will never guess that it all started with a yellow cake mix from a box.
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Pumpkin Cake Recipe (with Cake Mix)
Ingredients
- 1 box yellow cake mix
- 1/4 cup white sugar
- 1/2 cup oil
- 1/4 cup water
- 4 large eggs
- 15 oz pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Mix together the cake mix, sugar, oil, water, eggs, pumpkin puree, pumpkin spice, and cinnamon.
- Stir for 2 minutes until the batter is super smooth.
- Pour the batter into a greased cake pan and bake until a toothpick comes out mostly clean.
- For a 9×13 pan, bake for 25-30 minutes
- For a 10inch bundt cake, bake for 30-40 minutes
- Allow the cake to cool for 10 minutes then remove from the pan to a cooling rack to cool completely.
- Top with powdered sugar, vanilla icing, or cream cheese frosting.
Leira says
Delicious! I doubled the spices and added a pinch of nutmeg because I like a punch to my fall flavors but the cake was so tender and moist and perfectly textured.
I used this for cupcakes and got 27 out of the mix! Baked for about 15 minutes at 325 if anyone else is looking for cupcake times.
My mom enjoyed eating these without frosting and thought they were perfect as is lol. Definitely keeping this for the holidays to come!
Aimee says
So glad you all loved it!!
Lynne Graham says
I use a carrot cake mix and small can of pumpkin. Add eggs, double butter for the oil, and milk instead of water. I then add pumpkin pie spices. Top with cream cheese frosting. My husband’s favorite cake.
Aimee says
Sounds awesome! Everything is better with cream cheese frosting 😉
R Rehwaldt says
Taste just like Starbucks pumpkin Bread but better, just had plain. But it would have been even more delicious with frosting. My husband really liked it. My new way to use pumpkin so glad to find this recipe, having been looking for one like this. So thank you !
Ellen says
We love it! So glad you found us and a new favorite pumpkin recipe.
Beverly says
Added raisins and walnuts to the mix and drizzled caramel sauce. It was amazing! Thank you!
Aimee says
That sounds amazing! So glad you liked it!
Karina says
Is the cake mix the 15.25 oz size? I saw another recipe like this but it called for an 18.25 oz box, which I don’t think they sell anymore right? Just wanted to confirm before baking! Thanks!!
Aimee says
Sorry for forgetting to specify! Yes, it should be a 15-16 oz mix, any that are 15.25, 15.3, or 16.25 should work!
Karina says
No problem, thank you so much!!
Rachel says
My gluten free yellow cake mix calls for 3/4 cup of milk and 1/2 cup butter to be added. For your pumpkin cake recipe should I leave out the milk & butter and follow your recipe? Thanks!
Aimee says
I haven’t tested it with a gluten free cake mix, but it should work the same. You can sub the water in the recipe for milk, but otherwise follow the same amount on my recipe, not the box
Rachel says
Thank you! Super fast reply!
Patricia SEADER says
Made this pumpkin cake yesterday,we loved it. Thank you
Dana Smith says
Honestly the best fall cake I have ever had with pumpkin. I shared with friends and neighbors and they are still raving and I am making another one for a friend. I also, gained another husband, lol. I did back off and only added 3 cups of powder sugar in the frosting and it was super delish and not overly sweet, leaving you tasting some cream cheese. This was a pumpkin pie meets cake explosion in your mouth – Heaven.
Ellen says
Wow, so glad you and your friends and “new” husband loved this pumpkin cake. Thanks for letting us know. I like your description.
Sydney Duke says
Hi there, Im worried about how sweet this will come out and if I could leave out the extra sugar? I will be making cake pops and with the icing and chocolate I’m worried it will come out too sweet TIA
Aimee says
It should be fine without the extra sugar with the icing mixed in. It’s not too much, and it’s just enough to help balance the added pumpkin since that doesn’t have sweetener. But it should be fine without.
Victoria says
I want to do this as a round double layer Cake . Do I just do the recipe twice with two yellow cake mixes ? I notice your directions speaks of one round pan above .
Aimee says
No, the Bundt pan holds about 12cups and an 8inch round pan holds 6cups. So this batter will fill two 8inch pans, or you could use 9inch pans and they’ll just be a bit thinner. Or you could double the recipe and fill three 9inch pans
Victoria Cecil says
Thanks for the response ! I’m making this for a Fall birthday supper!! Have a great Thanksgiving !
Ellen says
You bet.
Sylvia Estrada says
How long do you think I should bake it if I put it in a 8 in springform pan or should I use 2 in round pans
Aimee says
I would use 2 round pans as this makes about 12 cups of batter, and an 8 inch round pan should just hold about 6
Sylvia E says
If I double the recipe and do 3 9 in pans how long should I back the for?
Ellen says
Typically you bake cake in an 9 inch round at 350 degrees for 30 to 35 minutes or until a toothpick comes out clean. I would start with the lesser amount of time. It doesn’t hurt a cake to check it for doneness while baking, so you actually could start checking it at 25 minutes. Good luck.
Sarah says
I Added a diced apple to the mix and reduced the oil by 1/2 a cup.
Made cupcakes and a bundt cake. Second batch is on the counter to see how the first batch turned out and to see what else we needed to add. It was perfect.
Aimee says
That sounds so yummy with apple pieces! Great idea!
fran says
sarah how could you reduce the oil by 1/2 cup, when it only calls for 1/2 cup. Did you any oil at all?
amy says
Can I use 2 cans of pumpkin with this recipe? Thanks! Can’t wait.
Aimee says
The cake shouldn’t need any more pumpkin flavor, and two cans will throw of the texture of the cake and it might not bake up right. I’d recommend sticking with the 15oz as called for.
Maureen says
I added chopped walnuts and prunes , used stevia in place of sugar to save calories lol, it is delicious. Goes fast, next one will try a maple glaze drizzled on to of Bundt. Thank you !🎃
Liz says
Going to give this a try today. Thanks for the recipe!
I was going to make a banana cake with my cake mix, but I left my bananas to ripen a wee bit to long. LOL.
Ellen says
So glad you found a recipe that will help you out.
Cathy Holl says
Delicious!! Although I didn’t use boxed yellow cake I used carbquick and splenda for a diabetic cake.
Thanks,Cat
Gloria Davis says
Cake was good and moist……will definitely make it again
Aimee says
I’m so glad you liked it!
chahinez @lifestyleofafoodie says
This literally looks like it’s from nothing bundt cakes! You ladies did an amazing job turning box cake into something magical!
I actually made brownies using cake mix too and they turned out amazing! Hope you like them as much as I liked your recipe 🙂
Melanie says
Making a second 1! First one was a big hit with husband and 2 kids!
Aimee says
So glad you loved it!
Hope Brown says
I only had white cake mix to use for this recipe but it still turned out awesome!
Ellen says
I am so glad. Good to know. I believe the yellow cake mix mostly helped with color. Did you notice if it was a lighter pumpkin color?
I usually only have yellow cake mixes on hand, but it’s great to know they both work!
Doris says
I had to cook it for 55 minutes in my bumt aluminum pan. But it came out moist and delicious. I used white cake mix since I ran out of yellow.
Aimee says
So glad it worked with the white cake mix too! 🙂
Margie says
I had to cook for fifty minutes. It smelled so good when I was baking it.
Cake is beautiful. I’m making without the icing. No cream cheese.
Aimee says
Isn’t that smell so good! Hope you loved it!
Itimoney says
Can you stack this cake? I would like to make a double layer round cake.
Ellen says
Yes, you should be able to bake this cake like a double layer caked. You will need to adjust cooking time.Let me know how it turns out.
CATHY WOODBY says
How long should I bake cupcakes using this recipe? Could I add chocolate chips to the batter?
Aimee says
I haven’t tried either, so I can’t say for sure – but I would guess it should bake fine with chocolate chips, and I’d bake the cupcakes for somewhere from 15-22 minutes, check them with a toothpick to check doneness.
Suzanne Grzeszkowiak says
This cake was very tasty and moist. I used a yellow cake mix from Aldi. Put a homemade buttercream frosting on it. Made it for a men’s club dinner at church and it was a big hit.