I swear this pumpkin cake tastes completely from scratch, but it secretly starts with a cake mix. That thick cream cheese frosting is the part everyone remembers.
I’m obsessed with this Cake Mix Pumpkin Cake because it tastes like I spent way more effort than I did. The crumb is soft, rich, and loaded with that pumpkin flavor I want the second fall hits, thanks to yellow cake mix and pumpkin puree.
And the cream cheese frosting? Thick, tangy, sweet, and absolutely the reason I keep sneaking “just one more” slice from the pan.
But my favorite part is how nobody ever guesses the shortcut. Not once.
It’s the kind of dessert I love bringing to Thanksgiving, potlucks, or random Tuesday nights when cake sounds necessary.
Ingredients
- Yellow cake mix keeps things easy and gives that soft, bakery-ish crumb.
- Pumpkin puree adds moisture, color, and a cozy fall vibe.
- Eggs help the cake hold together and feel a little richer.
- Vegetable oil makes every bite tender, not dry or crumbly.
- Cinnamon brings the warm spice you expect in pumpkin cake.
- Nutmeg adds a tiny cozy kick, without taking over.
- Cloves are strong, but they make the flavor feel deeper.
- Vanilla smooths everything out and makes it taste more homemade.
- Optional nuts add crunch, which is nice against the soft cake.
- Cream cheese frosting is tangy, sweet, and basically the best part.
- Butter makes the frosting creamy and a little extra rich.
- Powdered sugar sweetens the frosting and keeps it fluffy.
- Milk or cream loosens the frosting if it’s too thick.
- Plus, greasing the pan saves you from cake heartbreak later.
Ingredient Quantities
- 1 (15.25 ounce) box yellow cake mix
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
- For the cream cheese frosting: 8 ounces cream cheese, softened
- For the cream cheese frosting: 1/4 cup (4 tablespoons) unsalted butter, softened
- For the cream cheese frosting: 2 to 2 1/2 cups powdered sugar, sifted
- For the cream cheese frosting: 1 teaspoon vanilla extract
- For the cream cheese frosting: 1 to 2 tablespoons milk or heavy cream to thin, if needed
- Cooking spray or butter to grease the pan
How to Make this
1. Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13 pan with cooking spray or butter and set aside.
2. In a large bowl, combine 1 (1
5.25 ounce) box yellow cake mix, 1 (15 ounce) can pumpkin puree, 3 large eggs, 1/2 cup vegetable oil, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon pure vanilla extract; mix until smooth and fully combined.
3. Fold in optional 1/2 cup chopped pecans or walnuts if using.
4. Pour batter into prepared pan, smoothing the top evenly.
5. Bake in preheated oven 35 to 45 minutes for a bundt pan or 30 to 35 minutes for a 9×13, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Allow cake to cool in the pan 10 to 15 minutes, then invert onto a wire rack to cool completely before frosting.
7. For the cream cheese frosting, beat together 8 ounces softened cream cheese and 1/4 cup (4 tablespoons) softened unsalted butter until smooth and creamy.
8. Gradually add 2 to 2 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract, beating until smooth; add 1 to 2 tablespoons milk or heavy cream as needed to reach a spreadable consistency.
9. Spread frosting over cooled cake, garnish with additional chopped nuts if desired, slice and serve. Store leftovers covered in the refrigerator.
Equipment Needed
1. Bundt pan or 9×13 inch baking pan
2. Large mixing bowl
3. Electric mixer or hand whisk
4. Measuring cups and spoons
5. Rubber spatula or spoon for folding and smoothing
6. Wire cooling rack
7. Sifter or fine mesh sieve for powdered sugar
8. Toothpick or cake tester
9. Oven mitts or potholders
FAQ
Cake Mix Pumpkin Cake Recipe Substitutions and Variations
- Yellow cake mix: substitute with white or vanilla cake mix, or use 2 1/2 cups all purpose flour + 1 1/2 cups sugar + 3 teaspoons baking powder + 1/2 teaspoon salt (add same wet ingredients).
- Pumpkin puree: substitute with canned sweet potato puree or roasted and pureed butternut squash, or homemade pumpkin puree (roast, scrape, and mash).
- Vegetable oil: substitute with canola oil, melted light olive oil, or melted unsalted butter (use slightly less butter by volume if desired for richness).
- Cream cheese in the frosting: substitute with equal weight mascarpone for a milder flavor, or use 1 cup Greek yogurt strained and mixed with powdered sugar for a lighter frosting.
Pro Tips
1. Because pumpkin adds extra moisture, check doneness a little earlier than the minimum time; insert a toothpick into the center and look for a few moist crumbs rather than wet batter. If surface is browning too quickly, tent loosely with foil.
2. Toast the pecans or walnuts in a dry skillet for 3 to 5 minutes until fragrant, then cool and chop. Toasting deepens the flavor and keeps the nuts from tasting raw in the finished cake.
3. Make sure the cream cheese and butter are truly softened to room temperature before whipping. Cold bits will make the frosting lumpy and require more mixing, which can overheat and thin it.
4. Let the cake cool completely before frosting. If it is even slightly warm, the frosting will melt and slide off. For cleaner slices, chill the frosted cake for 30 minutes to set the frosting before cutting.
Cake Mix Pumpkin Cake Recipe
I swear this pumpkin cake tastes completely from scratch, but it secretly starts with a cake mix. That thick cream cheese frosting is the part everyone remembers.
12
servings
529
kcal
Equipment: 1. Bundt pan or 9×13 inch baking pan
2. Large mixing bowl
3. Electric mixer or hand whisk
4. Measuring cups and spoons
5. Rubber spatula or spoon for folding and smoothing
6. Wire cooling rack
7. Sifter or fine mesh sieve for powdered sugar
8. Toothpick or cake tester
9. Oven mitts or potholders
Ingredients
-
1 (15.25 ounce) box yellow cake mix
-
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
-
3 large eggs
-
1/2 cup vegetable oil
-
2 teaspoons ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1 teaspoon pure vanilla extract
-
Optional: 1/2 cup chopped pecans or walnuts
-
For the cream cheese frosting: 8 ounces cream cheese, softened
-
For the cream cheese frosting: 1/4 cup (4 tablespoons) unsalted butter, softened
-
For the cream cheese frosting: 2 to 2 1/2 cups powdered sugar, sifted
-
For the cream cheese frosting: 1 teaspoon vanilla extract
-
For the cream cheese frosting: 1 to 2 tablespoons milk or heavy cream to thin, if needed
-
Cooking spray or butter to grease the pan
Directions
- Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13 pan with cooking spray or butter and set aside.
- In a large bowl, combine 1 (1
- 25 ounce) box yellow cake mix, 1 (15 ounce) can pumpkin puree, 3 large eggs, 1/2 cup vegetable oil, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon pure vanilla extract; mix until smooth and fully combined.
- Fold in optional 1/2 cup chopped pecans or walnuts if using.
- Pour batter into prepared pan, smoothing the top evenly.
- Bake in preheated oven 35 to 45 minutes for a bundt pan or 30 to 35 minutes for a 9×13, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow cake to cool in the pan 10 to 15 minutes, then invert onto a wire rack to cool completely before frosting.
- For the cream cheese frosting, beat together 8 ounces softened cream cheese and 1/4 cup (4 tablespoons) softened unsalted butter until smooth and creamy.
- Gradually add 2 to 2 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract, beating until smooth; add 1 to 2 tablespoons milk or heavy cream as needed to reach a spreadable consistency.
- Spread frosting over cooled cake, garnish with additional chopped nuts if desired, slice and serve. Store leftovers covered in the refrigerator.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 143g
- Total number of serves: 12
- Calories: 529kcal
- Fat: 21.8g
- Saturated Fat: 7.2g
- Trans Fat: 0.6g
- Polyunsaturated: 8g
- Monounsaturated: 5g
- Cholesterol: 78mg
- Sodium: 234mg
- Potassium: 172mg
- Carbohydrates: 70.5g
- Fiber: 1.8g
- Sugar: 39.7g
- Protein: 5.3g
- Vitamin A: 1333IU
- Vitamin C: 3.2mg
- Calcium: 35mg
- Iron: 0.7mg
