Why You’ll Love This Recipe

Spice Cake Mix with Pumpkin is a fantastic recipe for anyone looking for a simple, no-fuss dessert. The pumpkin adds moisture and richness, making the cake incredibly soft and perfect for fall. Plus, the warm spices from the spice cake mix—like cinnamon, nutmeg, and ginger—complement the pumpkin perfectly. It’s an easy dessert that requires just a few ingredients and can be whipped up in no time. Whether you’re serving it for a family dinner, a fall gathering, or simply satisfying a sweet craving, this cake will hit the spot.

Ingredients

  • 1 box of spice cake mix (about 15.25 oz)

  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

  • 2 large eggs

  • 1/2 cup vegetable oil (or canola oil)

  • 1/2 teaspoon vanilla extract (optional)

  • 1/4 teaspoon salt (optional, if you prefer a richer flavor)

  • 1/2 cup water (optional, for adjusting consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

  2. Mix the Ingredients:

    • In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and vanilla extract.

    • Use a hand mixer or a whisk to mix everything together until the batter is smooth and well combined. The batter will be thick due to the pumpkin.

  3. Adjust Consistency (Optional):

    • If the batter is too thick for your liking, add a few tablespoons of water to achieve the desired consistency. Mix again until smooth.

  4. Bake the Cake:

    • Pour the batter into the prepared baking dish and spread it evenly.

    • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

  5. Cool and Serve:

    • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    • Once cooled, serve as is, or top with whipped cream or cream cheese frosting for extra indulgence.

Servings and Timing

  • Servings: This recipe makes about 12-15 servings, depending on portion size.

  • Preparation Time: 10 minutes

  • Baking Time: 30-35 minutes

  • Total Time: 40-45 minutes

Variations

  • Cream Cheese Frosting: Spread a generous layer of cream cheese frosting on top for a rich and tangy complement to the sweetness of the cake.

  • Add-ins: Add chocolate chips, chopped nuts (like walnuts or pecans), or raisins to the batter for extra texture and flavor.

  • Vegan Option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegetable oil or coconut oil. Use a dairy-free frosting for a completely vegan dessert.

Storage/Reheating

  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

  • Freezing: Freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

FAQs

1. Can I use a different cake mix?

Yes, you can substitute the spice cake mix with a yellow or white cake mix if you prefer, but the spice flavor will be less pronounced.

2. Can I make this recipe in cupcake form?

Yes, you can pour the batter into cupcake liners and bake at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean.

3. Can I add more spices to enhance the flavor?

Absolutely! Feel free to add extra cinnamon, nutmeg, ginger, or allspice for a stronger spiced flavor.

4. Is this cake gluten-free?

This cake is not gluten-free, but you can make it gluten-free by using a gluten-free cake mix and ensuring the other ingredients are also gluten-free.

5. How can I make the cake moister?

The pumpkin itself already makes the cake moist, but if you like a slightly moister cake, you can add a tablespoon of applesauce or sour cream to the batter.

6. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Make sure to cook and puree the pumpkin, then drain excess moisture before adding it to the batter.

7. Can I make this cake without eggs?

Yes, use flax eggs or another egg substitute to make this cake egg-free. The pumpkin provides moisture, so it works well in place of eggs.

8. Can I double this recipe?

Yes, you can double the recipe and bake it in a larger pan (like a 9×13-inch or a bundt pan). Adjust the baking time accordingly—start checking for doneness around 40-45 minutes.

9. Can I make this cake ahead of time?

Yes, this cake keeps well and can be made a day or two in advance. Keep it covered at room temperature or in the fridge if you add frosting.

10. Can I add frosting on top?

Yes, this cake pairs perfectly with cream cheese frosting, whipped cream, or even a simple glaze made with powdered sugar and milk.

Conclusion

Spice Cake Mix with Pumpkin is an easy and delicious fall dessert that combines the richness of pumpkin with the warm, comforting flavors of a spice cake. It’s quick to prepare and perfect for any occasion, whether it’s a cozy family gathering, a Halloween party, or a casual get-together. This recipe is a great way to enjoy the flavors of fall with minimal effort and maximum flavor!

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Spice Cake Mix with Pumpkin

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Total Time: 40-45 minutes
  • Yield: 12-15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Spice Cake Mix with Pumpkin recipe is a quick and easy way to make a moist, flavorful cake with minimal ingredients. The addition of pumpkin makes the cake incredibly tender and adds a subtle sweetness that pairs perfectly with the warm spices of the cake mix. It’s a perfect fall treat for those looking for a fast and delicious dessert.

Ingredients

  • 1 box of spice cake mix (about 15.25 oz)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup vegetable oil (or canola oil)
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon salt (optional, for richer flavor)
  • 1/2 cup water (optional, for adjusting consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
  2. In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and vanilla extract.
  3. Use a hand mixer or whisk to mix everything together until smooth. The batter will be thick due to the pumpkin.
  4. If the batter is too thick, add a few tablespoons of water to reach your desired consistency. Mix again until smooth.
  5. Pour the batter into the prepared baking dish and spread it evenly.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. Once cooled, serve as is or top with whipped cream or cream cheese frosting for extra indulgence.

Notes

Add shredded cheese to the mashed potatoes or melt cheese on top before serving for a cheesy ‘monster’ effect.For a spicy version, add a dash of chili powder or hot sauce to the mashed potatoes.Use dairy-free butter and milk alternatives to make a vegan-friendly version of Monster Mash.Sweet potatoes can be used instead of regular potatoes for a slightly sweeter version.If you want a more dramatic look, use bell peppers for mouths or make spikes using carrot sticks.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 25mg

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