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A light, tender, delicious pumpkin cake, not pumpkin bread! This makes a small, 8-inch layer cake and uses just a few bought ingredients – a box of yellow cake mix, a tub of frosting, pure canned pumpkin and the rest of the ingredients you most like have already – oil, eggs, milk, and spices.

It is a great recipe for the fall and an easy change in your pumpkin dessert lineup!

A slice of pumpkin cake layered with frosting on a decorative plate, surrounded by autumn-themed decor.
A light and tender pumpkin cake with cream cheese frosting, decorated with colorful sprinkles, displayed on a floral plate surrounded by autumn decorations.
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Pumpkin Cake with Yellow Cake Mix -EASY!

A moist, light, tender, delicious cake to make with a box of yellow cake mix, a tub of frosting pumpkin puree, and a few ingredients you most likely have on hand! It is easy and quick! A nice change for your fall lineup of pumpkin desserts!
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Prep Time5 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 245

Equipment

  • 2 8-inch cake pans
  • 1 hand or stand mixer

Ingredients

  • 1 package yellow cake mix 15.25 ounces
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup pure pumpkin
  • ½ cup milk
  • 1/3 cup oil
  • 3 eggs
  • 1 tub frosting 14 ounces, cream cheese or vanilla
  • Fall-colored sprinkles topping, optional

Instructions

  • Preheat the oven to 350 °.
  • Grease and flour, or spray with baking spray two 8-inch cake pans.
  • With a mixer, mix the yellow cake mix and spices.
  • Add the rest of the cake ingredients: the pure pumpkin, milk, oil, eggs. Mix well for about 2 minutes.
  • Pour the batter into the prepared pans.
  • Bake at 350° for 35-38 minutes, or until a cake tester comes out clean.
  • Cool in the pans on a wire rack.
  • Remove the cakes from the pans and transfer one layer upside down onto a serving plate, flat side up. Frost the top of the layer. Put the remaining layer on top, flat side down. Frost the sides and top with the remaining frosting. Decorate the top with fall sprinkles if desired.
  • Store the cake covered at room temperature 3-5 days.
Nutrition
Calories: 245kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 84mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4880IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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