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.
Video
Nutrition
Kelly says
I just made this and was very satisfied! I used white cake mix and followed directions but did add one more egg for a moist cake. Came out perfect!
Hungry Oreo says
For those who love a more bold flavor this is what I did. I added 4tsp of pumpkin pie spice and 3tsp of cinnamon instead of the suggested amount (not in addition to) and about an extra 1/8c sugar to help balance the spice. It was super delicious! I used Pillsbury golden butter cake mix and it turned out great. Thanks for this recipe, I wouldn’t have guessed it could be so simple to make a great cake!
Cathy Camara says
Made this for our pumpkin carving night! I added chocolate chips ! Friends and family loved it!
Frankie click frankie says
Can I use pumpkin pudding in it
Sandy Gotter says
So you didn’t use a mixer ? Just a whisk when you said stir?
Aimee says
You can mix it with a whisk or a stand mixer, whichever you prefer.
Donna says
I used a Pillsbury yellow cake mix and baked it in two 8″ round pans. Don’t know what went wrong —It turned out very dense and heavy– more like a pound cake or bread.
Judy says
Can I add strudel?
Aimee says
If you do it in a different pan (not the bunt picture) you should be able to add a streusel topping.
Theresa says
The texture is lovely, but I expected it to really taste like a pumpkin cake. It just tasted like a very slightly spiced yellow cake. I used a Duncan Hines cake mix. I think it would be great with double+ the pumpkin pie spice.
Aimee says
Sorry you didn’t think the pumpkin flavor was strong enough, maybe the Duncan Hines cake flavor is stronger than the one’s I’ve used.
Paulette Hicks says
I used to buy Entenmann’s Louisiana crunch cake, lemon Crunch cake, and the ice pumpkin cake. Now I can’t find any of those in any of my stores near Nashville or stores 3 hours away from me in Louisville. I will definitely try this recipe!
Aimee says
Let me know how it goes!
Loretta says
I needed a quick cake to bring to a community coffee hour…and I didn’t remember I needed cake til midnight. This was quick, easy, and delicious. I made a brown sugar glaze in the morning.
Aimee says
A brown sugar glaze sounds delicious!
Sue M. says
Thank you for the tip of the brown sugar glaze. I just made a batch to pour on top!
Marie says
This is good you can’t even tell it’s a box mix. Next time I’ll add some pecans like another user did that sounds delicious! I made it with cream cheese frosting into a roll it was perfect
Jennifer says
My go-to fall all-occasion cake! No fail and delicious!
Sheila J says
Just wondering since I bake a cake and not often I use the sugar free cake mix for my husband. Wondering if the sugar free cake mix would be ok to use instead of a regular box of cake mix. This recipe sounds and looks so delicious. Enjoy reading about all your wonderful recipes. Thank you so much Sheila J
Aimee says
I assume it would work, but haven’t tried it myself so I can’t say for sure. Let me know if you try it!
Marcel says
Has anyone made cupcakes?
Faye says
It’s probably me just not seeing it (right in front of my face lol) but can I ask what the baking time is for two rounds? (I’m another lover of that extra layer of icing)! 🙂 Thanks ! (again, apologies if it’s there and I’m just missing it ……
Aimee says
Still bake the cakes at 350 F, probably 30-40 minutes, maybe longer if you’re using 8inch rounds. Let me know if you try it.
Marilyn says
Can I use a lemon cake mix instead of a yellow cake mix with the pumpkin crisp?
Aimee says
If you like the flavor of pumpkin and lemon together, then it should work great!
Shirley says
Could you use spice cake mix, instead of yellow cake mix?
Aimee says
Yes you can, cut the pumpkin spice and cinnamon if you don’t want it strong.
Gail blackhurst says
Okay, I thought why the sugar, etc. I decided to completely trust you, and follow your recipe!! OMG!! This is delicious!! I did two 9 inch pans, just because I love all the icing between the layers. It is my official go to recipe. Thank you!!!
Aimee says
Yay! I’m so glad you loved it!
Cindy says
Wonderful recipe. We love it.thank you
Tweazee says
I dont want to use eggs or oil.
Can I substitute more canned pumpkin 1/4c for each egg, 1/2c for oil,
What is the water for? more moisture?
What is the sugar for? would the cake mix be sweet enought?
Aimee says
It sounds like you don’t want to make our recipe at all, so I’m thinking you’ll have better luck looking for another recipe. Cakes need eggs for lift, or it will be very dense. You can substitute some of the oil for more pumpkin, or applesauce, but I usually just do half. The water is for moisture. You can probably skip the additional sugar, but I haven’t tried it.
KathrynNotKathy says
Absolutely delicious! A huge hit with my family! I used applesauce in place of the oil but otherwise followed the recipe exactly.
Carol Daniell says
Easy as can be, very very moist and tasty. I made it today, and I’ve had THREE pieces, I love it that much!
Aimee says
So glad you love it so much Carol! It’s a favorite here too!
Scherri says
Couldn’t you use a spice cake mix and get same results without using the spices? I hate pumpkin pie and pumpkin spice! Trying to find an alternative for my family to still have pumpkin!
Aimee says
I haven’t tried it, but it should work!
Carol Daniell says
I tried a recipe with spice cake mix, and I just ddn’t like it that much. I used a Duncan Hines yellow extra moist mix. (Not the one with pudding in the mix.) It was really good!
Andrea says
Well, it didn’t work so well for me. The texture was way off; maybe it was the yellow cake I used. I’ll try again with a different one. Love the idea!
Aimee says
Sorry it didn’t work for you! What cake mix did you use? And what was your texture like?
KathrynNotKathy says
We used Betty Crocker Super Moist cake mix and Libby’s pumpkin. Turned out fantastic. I stick with the Libby’s pumpkin; I have been disappointed with other brands.
Barbara Carroll says
Baked.this today. I added 1/2 cup chopped pecans. This is an excellent recipe. I used a Bundt pan & it took 45 minutes. My husband enjoyed it very much. I will surly use to hs recipe again. Thanks for his recipe!!
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Aimee says
Yay! I’m so glad you loved it!
Kassandra says
Wonderful delicious fall pumpkin bread!
In Canada here so I used about 1.5 cups with a tablespoon on pumpkin. It’s half of a 796ml can.
For oil I used melted butter and I used milk instead of water. Poured into 4 small loaf pans, about 30 min.
Perfect to give to each family unit tomorrow for Thanksgiving. Thank you so much!!
Aimee says
So glad you loved it! And hope your family does too! Happy Thanksgiving!