Pumpkin Cake using Spice Cake Mix

A slice of pumpkin cake displayed with orange napkins.

4.77 from 13 votes

This Pumpkin Cake with Spice Cake Mix is a quick and easy fall dessert! It's packed full of fall spices that we all love and topped with a cream cheese frosting.

Prep Time10

Cook Time35

Cool Time1

Servings: slices

Author: Miranda Couse

Ingredients

Cake

15.25 ounce box Spice Cake Mix with pudding mix
3 large eggs
1 cup pumpkin purée
1 1/4 cup evaporated milk
1/2 cup vegetable oil
1/3 cup light brown sugar packed
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Cream Cheese Frosting

4 ounces cream cheese
1/2 cup butter room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon for dusting

Instructions

Cake

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick baking spray.
In a large bowl, add in the spice cake mix, eggs, pumpkin purée, evaporated milk, vegetable oil, brown sugar, pumpkin pie spice, and vanilla extract. Beat using a hand mixer on medium speed until the batter is smooth and the eggs are incorporated.
Pour the batter into the prepared baking pan and spread out.
Place in the preheated oven and bake for 32 - 37 minutes or until a toothpick inserted into the center of the cake comes out clean or with moist crumbs.
Remove from the oven and let cool completely.

Frosting

In a large mixing bowl, add in the cream cheese and butter. Beat using a hand mixer on medium speed until smooth.
Add in the powdered sugar and vanilla extract. Beat on low until the powdered sugar is mostly worked into the frosting and then turn the mixer to medium and beat until the frosting is whipped, about 30 seconds to 1 minute.
Spread the frosting on top of the cooled cake.
Using a fine mesh strainer, add the cinnamon into it and dust the top of the frosting with cinnamon.
Cover with plastic wrap and store in the refrigerator up to 5 days.

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