This spice cake mix and pumpkin combines the convenience of cake mix with the rich flavor of real pumpkin. You need just two main ingredients to create a moist, flavorful dessert that tastes like you spent hours in the kitchen. The cake delivers warm spices, sweet pumpkin flavor, and a tender crumb that melts in your mouth. I discovered this recipe during a busy fall season when I needed a quick dessert for a family gathering. The simplicity amazed me, and the results exceeded my expectations. This cake works perfectly for Thanksgiving dinners, Halloween parties, or any autumn celebration. Even beginner bakers succeed with this foolproof recipe. The pumpkin adds natural moisture and subtle sweetness while the spice cake mix provides the perfect blend of cinnamon, nutmeg, and other warming flavors. You can dress it up with cream cheese frosting or serve it plain with a dusting of powdered sugar.
Reasons to Try Pumpkin Spice Cake
Incredibly Simple Preparation
This recipe requires minimal ingredients and almost no mixing effort. You combine pumpkin puree with spice cake mix, and the result tastes like a homemade cake that took hours to create. The simplicity makes this perfect for busy weeknights or last-minute gatherings.
Naturally Moist Texture
The pumpkin puree replaces oil and eggs, creating an incredibly moist cake that stays fresh for days. Unlike traditional cakes that dry out quickly, this version maintains its soft texture thanks to the natural moisture in pumpkin. Each bite feels rich and satisfying without being heavy.
Perfect Fall Flavors
The combination of pumpkin and warm spices creates the quintessential autumn taste. Cinnamon, ginger, and nutmeg blend beautifully with the earthy sweetness of pumpkin. These flavors remind you of crisp fall days, cozy sweaters, and holiday celebrations.
Healthier Than Traditional Cake
This cake contains no added oil or butter, making it lower in fat than standard cake recipes. The pumpkin provides vitamin A, fiber, and other nutrients. You can enjoy dessert without as much guilt.
Versatile and Customizable
You can transform this basic recipe into countless variations. Add chocolate chips, nuts, or dried fruit. Top it with different frostings or serve it plain. The simple base accepts almost any addition you imagine.
Where Did Pumpkin Spice Cake Come From?
Pumpkin desserts gained popularity in America during colonial times when early settlers learned to use pumpkins from Native Americans. Spice cakes have European roots, particularly in England and Germany, where bakers combined expensive spices with cake batter to create special occasion desserts. The modern pumpkin spice cake emerged in the mid-20th century as cake mixes became household staples. Home cooks began experimenting with adding pumpkin puree to spice cake mixes, discovering that this simple combination produced excellent results. The trend gained massive popularity in the 1990s and 2000s as pumpkin spice flavoring became a cultural phenomenon. Today, this two-ingredient version represents the ultimate in simplified baking while maintaining the beloved flavors of traditional pumpkin desserts.
Ingredients Notes
Spice Cake Mix
Choose a quality spice cake mix from a trusted brand. The mix should contain cinnamon, ginger, nutmeg, and allspice. Check the expiration date to ensure freshness. Store-brand mixes work just as well as name brands. The spices in the mix provide the warm, comforting flavors that complement pumpkin perfectly. I prefer mixes that list real spices rather than artificial flavoring.
Pumpkin Puree
Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will make your cake too sweet and alter the intended flavor. Look for cans labeled “pure pumpkin” or “pumpkin puree.” The puree should have a deep orange color and smooth consistency. I always buy an extra can during fall because they sometimes disappear from shelves quickly. The pumpkin adds moisture, natural sweetness, and nutritional value to your cake.
Optional Add-ins
Chocolate chips, chopped nuts, or raisins work beautifully in this cake. Add about one cup of your chosen mix-in. These additions create texture contrast and extra flavor. White chocolate chips pair especially well with pumpkin. Pecans or walnuts add a satisfying crunch.
How to Make Pumpkin Spice Cake
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter. You can also use a bundt pan or two 9-inch round pans. Dust the greased pan lightly with flour to prevent sticking. This extra step ensures your cake releases cleanly after baking.
Step 2: Mix the Ingredients
Empty one box of spice cake mix into a large mixing bowl. Add one 15-ounce can of pumpkin puree to the bowl. Stir the ingredients together with a wooden spoon or rubber spatula. Mix until you see no dry cake mix remaining. The batter will be thick and somewhat dense. This texture is exactly right. Avoid overmixing, which can make the cake tough.
Step 3: Add Optional Ingredients
If you want to include chocolate chips, nuts, or other mix-ins, fold them into the batter now. Distribute them evenly throughout the mixture. This ensures every slice contains some of your additions.
Step 4: Transfer to Pan
Pour the batter into your prepared pan. Spread it evenly with a spatula, reaching into all corners. The thick batter doesn’t spread on its own, so you need to smooth the top manually. Create an even layer for uniform baking.
Step 5: Bake the Cake
Place the pan in your preheated oven. Bake for 25-30 minutes if using a 9×13 pan. Bundt pans require 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should spring back when touched lightly. The edges will pull away slightly from the pan sides.
Step 6: Cool Completely
Remove the cake from the oven and place it on a cooling rack. Let it cool in the pan for 10 minutes. This resting period allows the cake to firm up and makes removal easier. After 10 minutes, you can remove it from the pan or let it cool completely in the pan. Bundt cakes should cool 15 minutes before inverting.
What You Must Know About Pumpkin Spice Cake
Don’t Add Extra Liquid
Many people feel tempted to add water, milk, or eggs to the batter because it looks thick. Resist this urge. The batter should be thick. Adding liquid will create a dense, gummy cake that never bakes properly. Trust the process and keep the recipe as written.
Use Pure Pumpkin Only
Pumpkin pie filling ruins this recipe. The extra sugar and spices create an overly sweet, oddly flavored cake. Always check your can label carefully. I once grabbed the wrong can without checking and the cake tasted like spiced pudding rather than cake.
Oven Temperature Matters
An accurate oven temperature ensures proper baking. Use an oven thermometer if your oven tends to run hot or cold. Too high a temperature creates a crusty exterior with a raw center. Too low results in a dry, crumbly cake.
Watch Your Baking Time
Different pan sizes require different baking times. Check your cake a few minutes before the minimum time. Overbaking creates a dry cake. The residual heat continues cooking the cake even after you remove it from the oven.
Helpful Tips
Check Pumpkin Consistency
Sometimes pumpkin puree contains excess liquid. If your can looks watery, drain the liquid before measuring. Too much moisture creates a soggy cake that takes forever to bake.
Room Temperature Works Better
Let your pumpkin puree sit at room temperature for 30 minutes before mixing. Cold pumpkin straight from the pantry mixes less easily with the cake mix. Room temperature ingredients blend more smoothly.
Adjust Sweetness If Needed
If you prefer a sweeter cake, sprinkle cinnamon sugar on top before baking. The sugar creates a slight crust that adds texture and extra sweetness. You can also add a quarter cup of brown sugar to the batter for deeper sweetness.
Test Multiple Spots
When checking for doneness, test the center and a spot halfway between the center and edge. Some ovens heat unevenly. Testing multiple spots ensures the entire cake is baked through.
Let It Rest Before Frosting
If you plan to frost your cake, wait until it cools completely. Frosting melts on warm cake, creating a messy appearance and pooling at the bottom.
Variations and Substitutions
Different Cake Mix Flavors
Yellow cake mix creates a milder flavor that lets the pumpkin shine. Chocolate cake mix produces a unique chocolate-pumpkin combination. Vanilla cake mix works well if you want to add your own spices. Each variation creates a different flavor profile while maintaining the simple two-ingredient concept.
Make It Gluten-Free
Use a gluten-free spice cake mix to make this recipe celiac-friendly. The results taste identical to the regular version. Check that your pumpkin puree is certified gluten-free, though pure pumpkin naturally contains no gluten.
Add Fresh Spices
Boost the spice level by adding extra cinnamon, nutmeg, or ginger to the batter. Start with one teaspoon of cinnamon and a quarter teaspoon each of nutmeg and ginger. Adjust to your taste preference.
Create Cupcakes
Line a muffin tin with paper liners and fill each cup two-thirds full. Bake for 18-22 minutes. This creates portable individual servings perfect for parties or lunchboxes. Kids especially love the cupcake format.
Make It Vegan
Most spice cake mixes are accidentally vegan, and pumpkin is plant-based. Check your cake mix ingredients to ensure it contains no dairy or eggs. This simple recipe happens to be vegan-friendly in most cases.
Serving Suggestions for Pumpkin Spice Cake
Classic Cream Cheese Frosting
Beat softened cream cheese with butter, powdered sugar, and vanilla extract. Spread this tangy frosting over cooled cake. The cream cheese balances the sweetness and adds richness. This combination defines fall baking.
Whipped Cream and Caramel
Top each slice with a dollop of whipped cream and a drizzle of caramel sauce. The light cream contrasts beautifully with the dense cake. The caramel adds extra sweetness and creates an elegant presentation.
Dust with Powdered Sugar
For a simple finish, dust the cooled cake with powdered sugar through a fine-mesh sieve. This creates a bakery-style appearance with minimal effort. The white sugar looks beautiful against the dark cake.
Serve with Ice Cream
Warm a slice slightly and serve with vanilla ice cream. The cold ice cream melts into the warm cake, creating a delicious sauce. Cinnamon or maple ice cream works even better.
Add a Streusel Topping
Before baking, sprinkle a mixture of flour, brown sugar, butter, and cinnamon over the batter. The streusel bakes into a crunchy topping that adds texture contrast. This transforms the simple cake into something special.
Pair with Coffee or Tea
This cake pairs perfectly with hot beverages. The spices complement coffee’s bitterness. Chai tea echoes the warm spices in the cake. Serve as an afternoon snack or breakfast treat.
Storage and Reheating
Room Temperature Storage
Cover the cake tightly with plastic wrap or aluminum foil. Store at room temperature for up to three days. The cake stays moist thanks to the pumpkin. Make sure the covering touches the cut edges to prevent drying.
Refrigerator Storage
If you frost the cake with cream cheese frosting, refrigerate it. Place the cake in an airtight container or cover it well with plastic wrap. The cake stays fresh for up to one week when refrigerated. Bring slices to room temperature before serving for the best flavor.
Freezer Storage
Wrap individual slices in plastic wrap, then place them in a freezer bag. Freeze for up to three months. This method allows you to thaw only what you need. Whole cakes can be frozen wrapped tightly in plastic wrap and aluminum foil.
Reheating Instructions
Microwave individual slices for 15-20 seconds. The cake tastes freshly baked when slightly warm. You can also reheat slices in a 300°F oven for 5-7 minutes. Avoid overheating, which dries out the cake.
Frequently Asked Questions about Pumpkin Spice Cake
Can I use fresh pumpkin instead of canned?
Yes, but you need to prepare it correctly. Roast pumpkin pieces until soft, then puree them completely smooth. Remove excess moisture by draining the puree in a cheesecloth for several hours. Fresh pumpkin often contains more water than canned, which affects the cake texture. Measure exactly 15 ounces of the drained puree. Canned pumpkin offers more consistency and convenience for this recipe.
Why is my cake gummy in the middle?
A gummy texture usually means the cake needs more baking time. The thick batter requires adequate time to cook through. Check your oven temperature with a thermometer to ensure accuracy. Also, make sure you used pure pumpkin puree and not pumpkin pie filling, which contains extra moisture. Next time, bake for an additional 5 minutes and test with a toothpick before removing from the oven.
Can I make this cake ahead of time?
This cake tastes even better the next day as the flavors develop and meld together. Bake it up to two days before you need it. Store it covered at room temperature if unfrosted, or refrigerate if frosted. The pumpkin keeps the cake moist, so you don’t need to worry about it drying out. Many people prefer the texture after it sits overnight.
What can I use instead of spice cake mix?
Yellow cake mix works well with added spices. Mix in two teaspoons of cinnamon, half a teaspoon of ginger, half a teaspoon of nutmeg, and a quarter teaspoon of cloves. Chocolate cake mix creates an interesting pumpkin-chocolate flavor without any additional spices needed. White cake mix also works with the same spice additions as yellow cake mix.
How do I know when the cake is done?
Insert a toothpick or cake tester into the center of the cake. The toothpick should come out clean or with just a few moist crumbs attached. The top should spring back when you touch it gently. The edges will start pulling away from the pan sides slightly. If the toothpick comes out with wet batter, continue baking and check every three minutes.
Can I add eggs to make it richer?
Adding eggs changes the entire recipe chemistry and usually creates a dense, heavy cake. The beauty of this recipe lies in its simplicity and the unique texture created by just pumpkin and cake mix. If you want a richer cake, add mix-ins like chocolate chips or nuts instead. You can also top it with a rich frosting for added decadence.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 280mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 2g |
| Sugars | 22g |
| Protein | 2g |
| Vitamin A | 45% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
Based on a 9×13 pan cut into 12 servings
Irresistible 2-Ingredient Pumpkin Spice Cake Mix Recipe
Ingredients
- 1 box 15.25 oz spice cake mix
- 1 can 15 oz pure pumpkin puree
- Optional: 1 cup chocolate chips nuts, or dried fruit
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan
- Pour spice cake mix into a large mixing bowl
- Add pumpkin puree to the bowl
- Stir ingredients together until no dry mix remains
- Fold in optional add-ins if desired
- Pour batter into prepared pan and spread evenly
- Bake for 25-30 minutes until a toothpick comes out clean
- Cool in pan for 10 minutes before removing
- Serve warm or at room temperature
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