This easy Pumpkin Cake recipe is made with a box of spice cake mix and pumpkin puree. It is paired with a simple cream cheese frosting and toasted walnut topping for a perfect fall dessert.
If using a spice cake mix and canned pumpkin puree, this can be a simple three ingredients cake. A great way to celebrate fall flavor even if you aren't an experienced baker.
Everything can be mixed up in one bowl by hand, although a hand-mixer will make it even easier. You can make it as sheet cake, cupcakes, or try yourself on small layer cakes.
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Ingredients & Substitutions
- spice cake mix - or butter cake, yellow cake mix
- pumpkin puree - canned or homemade
- eggs - as required on cake mix box
- pumpkin pie spice - or a mix of cinnamon, ground cloves, ground ginger, ground nutmeg, ground allspice
For the tangy Cream Cheese Frosting:
- butter - softened
- cream cheese - softened
- vanilla extract
- lemon juice - or lime juice
- powdered sugar
- walnuts - toasted and chopped
See recipe box below for detailed measurements
Instructions
- Preheat your oven. Grease and flour a 9x13" cake pan. Or line with parchment paper
- In a large bowl mix together cake mix, eggs, pumpkin puree and spices (if not using spice cake mix). Fill the cake batter into cake pan and bake for 25-30 mins
- Toast walnuts, then let cool and chop up.
- Whip butter, cream cheese, vanilla and lemon juice. Mix in powdered sugar a couple tablespoons at a time until smooth.
- Once the pumpkin spice cake is cooled, spread the cream cheese frosting over the top and sprinkle with chopped walnuts. Or cut the cake into cakelet circles first (a glass with a large opening works well as cutter). Spread cream cheese frosting on one circle and sprinkle with walnuts, top with another cakelet circle and repeat.
Storage
Store the cake covered in the fridge for 4-5 days.
Homemade Pumpkin Puree
Over the years I've lived in places where canned pumpkin puree isn't always easily available. However, almost everywhere I could find some sort of fresh pumpkin variety. As it turns out, making your own pumpkin puree isn't too difficult either.
You'll need a (sweet) pumpkin or firm squash and a little oil. Wipe pumpkin outside. Cut into halves or quarters and clean out seeds and fibers with a metal spoon. Brush the cut sides with a little bit of oil and place pumpkin pieces in a roasting pan or baking sheet. Bake at 350°F/180°C until the flesh is soft and easily pierced with a fork. Depending on the size of your pumpkin this will take about 60-90 minutes
Let cool enough so you can handle the pumpkin pieces. Peel of the skin and mash pumpkin flesh with a fork, in a blender, or food processor. Some pumpkin varieties are more watery. If needed, drain pumpkin puree through a sieve lined with paper towels, coffee filters, or cheesecloth to remove excess water. Leftover pumpkin puree freezes well for future uses.
Related
More pumpkin recipes like this one that you will like:
Recipe
Easy Pumpkin Cake Recipe
Ingredients
Pumpkin Cake
- 1 box spice cake mix 18 oz. or butter/yellow cake mix
- 1 can pumpkin puree or 15 oz homemade
- 3 large eggs or as required on cake mix box
If using butter cake or yellow cake mix add:
- 2 teaspoons pumpkin pie spice or mix of cinnamon, cloves, ginger, nutmeg
Cream Cheese Frosting
- ¼ cup butter softened
- 8 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice or lime juice
- 1 cup powdered sugar
- ½-1 cup chopped walnuts
Instructions
- Preheat oven to 350°F/180°C. Grease and flour 9x13" cake pan. In a large bowl mix together cake mix, eggs, pumpkin puree and spices (if not using spice cake mix). Fill into cake pan and bake for 25-30 mins.1 box spice cake mix, 1 can pumpkin puree, 3 large eggs, 2 teaspoons pumpkin pie spice
- Toast some walnuts in the oven at 350°F/180°C for 10 minutes, stirring once after 5 minutes. Chop cooled walnuts.½-1 cup chopped walnuts
- Whip the butter and cream cheese together until combined. Stir in vanilla and lemon juice. Mix in powdered sugar a couple tablespoons at a time until smooth.¼ cup butter, 8 ounces cream cheese, ½ teaspoon vanilla extract, 1 tablespoon lemon juice, 1 cup powdered sugar
- Spread the cream cheese icing over cake in pan and sprinkle with chopped walnuts. Or cut the cake into cakelet circles first. Spread cream cheese frosting on one circle and sprinkle with walnuts, top with another cakelet circle and repeat.
Notes
Nutrition
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Common Questions
Pumpkin cake typically consists of ingredients like pumpkin puree, eggs, flour, sugar, and various spices such as cinnamon, nutmeg, and cloves. These ingredients come together to create a moist and flavorful cake that embodies the essence of fall.
Several popular baking companies offer pumpkin cake mixes, including Betty Crocker, Duncan Hines, and Pillsbury. These mixes often simplify the baking process, requiring minimal additional ingredients like eggs and oil to create a delicious pumpkin-flavored cake.
Pumpkin naturally adds moisture to the cake, and sometimes this can result in a cake that is overly moist. To prevent this, it's important to use the correct ratio of pumpkin puree to other ingredients and to bake the cake for the appropriate amount of time. Additionally, ensuring that the pumpkin puree is well-drained before incorporating it into the batter can help control the moisture content.
Pumpkin pairs exceptionally well with a variety of flavors, including warm spices like cinnamon, nutmeg, and cloves. Additionally, ingredients such as cream cheese, caramel, and toasted nuts complement the rich, earthy flavors of pumpkin. These combinations can elevate the taste of pumpkin-based desserts and create a delightful culinary experience.
To cook half a pumpkin, you can start by cutting the pumpkin in half and removing the seeds and pulp. Once cleaned, the pumpkin halves can be roasted in the oven, steamed, or even microwaved until the flesh becomes tender. You can then use the cooked pumpkin in various recipes, including pumpkin cake, soups, or as a side dish seasoned with herbs and spices.
Erin @ Texanerin Baking
Oh wow. It looks so moist! Moist pumpkin cake. Those you-know-whos can suck it. 😀 I read your about me page and the lack of ovens in SE Asia must be terrible for you. I'm happy you have access to one now! And sorry that you have to fake fall. That can't be fun!
Regina
Oh Erin, its soo moist! Totally unlike certain other people's cakes 😉 Having no oven can be tough at times, but the trade-off is usually not ao bad either. I am learning to make the best of every place we go.
amy
This looks + sounds just delicious! My favorite fall recipe is definitely something that involves pumpkin. =)
Regina
Thank you Amy. Pumpkin certainly spells fall.
Ashley - Baker by nature
How exciting it must be to live in Bali! And seriously, pumpkin anywhere instantly brings fall feelings to mind - great way to fake it!
Regina
Bali is truly amazing. But I was really glad to see they had pumpkin easily available for me to get into fall mood 🙂
Jacquee
Mmmmm, pumpkin. Wish I could 'fake Fall', instead we are already dealing with very cool nights and mornings. :(. Love your cakelets!!
Jacquee
...and so good to see your earlier work!!
Regina
Thank you Jacquee. Sometimes I really miss getting my hands onto some gumpaste, but the trade-off is not so bad either;)