How to Make Pumpkin Spice Cake with a cake mix

Get ready to fall in love with our irresistible pumpkin spice cake! Moist, flavorful, and perfect for autumn, this recipe will satisfy your cravings and bring warmth to your soul.

A slice of pumpkin spice cake on a plate. The remainder of the cake in one a cake dish. The table is decorated for autumn.

Enjoy the delightful flavors of autumn with our irresistible pumpkin spice cake! Moist, tender, and bursting with aromatic spices, this seasonal treat is a perfect balance of sweetness and warmth.

Whether enjoyed on a cozy evening or shared at gatherings, this recipe will impress and satisfy even the most discerning palates. Get ready to elevate your fall baking game with this mouthwatering delight that will have everyone craving more.


Our pumpkin spice cake recipe features a perfect blend of ingredients: fresh pumpkin puree [paid link], aromatic pumpkin pie spice, flour (cake mix), and eggs. Each component contributes to a moist and flavorful cake that will transport your taste buds to autumn paradise.

  • Yellow cake mix
  • Butterscotch pudding
  • Vegetable oil
  • Water
  • Pumpkin puree [paid link]
  • Pumpkin pie spice
  • Eggs
  • Confectioner’s sugar

How to Make Pumpkin Spice Cake from a Box Cake

Creating our pumpkin spice cake is a breeze.

  1. Simply mix the dry ingredients, oil, water, eggs, and pumpkin puree [paid link], then mix until smooth.
  2. Pour into a greased pan and bake until golden and fragrant.
  3. Allow it to cool.
  4. Glaze with royal icing

Recipe Tip and Kitchen Tricks

  1. Ensure all ingredients are at room temperature before mixing to promote better incorporation and even baking.
  2. Don’t overmix the batter; stir until just combined to avoid a dense cake.
  3. Let the cake cool completely before frosting to prevent the icing from melting or sliding off.
  4. For an extra touch, sprinkle some powdered sugar or decorate with whipped cream and a sprinkle of cinnamon on top.
  5. Thoroughly grease your bundt pan using a non-stick cooking spray or brush it with melted butter. Ensure every nook and cranny is coated.
  6. Dust the greased pan with a light layer of flour or cocoa powder, tapping out any excess. This creates an additional barrier between the batter and the pan.
  7. Allow the cake to cool in the pan for about 10-15 minutes after removing it from the oven. This helps the cake to shrink slightly, making it easier to release from the pan.

Substitute for pumpkin pie spice

If you don’t have pumpkin pie spice on hand, you can create a substitute using common spices found in most kitchens. Here’s my simple recipe to make your own pumpkin pie spice blend.

Recipe Variations

  1. Pumpkin Spice Cupcakes: Transform the pumpkin spice cake recipe into individual servings by baking the batter in cupcake liners. Adjust the baking time accordingly for smaller portions.
  2. Cream Cheese Swirl: Add a tangy twist by incorporating a cream cheese swirl into your pumpkin spice cake. Drop spoonfuls of cream cheese mixture onto the batter and swirl gently with a toothpick before baking.
  3. Chocolate Chip Pumpkin Spice Cake: Elevate the flavor profile by folding in a generous amount of chocolate chips into the cake batter. The combination of pumpkin, spices, and chocolate creates a delightful indulgence.
  4. Nutty Pumpkin Spice Cake: Enhance the texture and taste by adding chopped nuts like pecans or walnuts to the batter. The nutty crunch complements the spiced pumpkin flavors perfectly.
  5. Pumpkin Spice Bundt Cake with Maple Glaze: Drizzle a luscious maple glaze over the cooled pumpkin spice bundt cake for a sweet and aromatic finish. The combination of pumpkin, spices, and maple is simply divine.

Serving Suggestions

  1. Serve slices of pumpkin spice cake on their own as a delightful dessert or afternoon treat.
  2. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent and creamy contrast.
  3. Dust the cake slices with a sprinkle of cinnamon or powdered sugar for an extra touch of sweetness and presentation.
  4. Serve the cake alongside a warm cup of spiced chai tea or a cozy pumpkin spice latte for a delightful fall-themed beverage pairing.
  5. For an elegant presentation, garnish each slice with a drizzle of caramel sauce and a few toasted pumpkin seeds, adding a hint of caramel sweetness and a crunchy texture.

Frequently Asked Questions (FAQs)

Q: Can I use canned pumpkin puree [paid link] instead of fresh pumpkin puree [paid link]? A: Yes, canned pumpkin puree [paid link] is a convenient and suitable substitute for fresh pumpkin puree [paid link] in most recipes, including pumpkin spice cake.

Q: Can I make the pumpkin spice cake ahead of time? A: Absolutely! Pumpkin spice cake can be made in advance. Simply store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Q: Can I freeze pumpkin spice cake? A: Yes, you can freeze pumpkin spice cake. Wrap it tightly in plastic wrap or place it in a freezer-safe container. Thaw in the refrigerator before serving.

Q: Can I make this recipe gluten-free? A: Yes, you can make a gluten-free version of pumpkin spice cake by using a gluten-free all-purpose flour blend in place of regular flour. Follow the same recipe, making sure all other ingredients are also gluten-free.

Q: Can I substitute the spices in the recipe? A: Absolutely! Feel free to adjust the spice levels or substitute certain spices according to your preferences. However, keep in mind that altering the spice blend may affect the overall flavor profile of the cake.

Wine and Cocktail Pairings

Dessert Wine Pairings:

  1. Port: Pair your pumpkin spice cake with a rich and luscious Port wine. The sweet and fortified flavors of Port complement the warm spices and sweetness of the cake.
  2. Late Harvest Riesling: A late harvest Riesling with its honeyed sweetness and acidity can beautifully balance the flavors of the pumpkin spice cake, creating a harmonious pairing.
  3. Moscato d’Asti: The light, effervescent, and fruity qualities of Moscato d’Asti make it an excellent companion to the spiced cake. Its slight sweetness and refreshing bubbles enhance the dessert experience.

Cocktail Pairings:

  1. Spiced Old Fashioned: A spiced version of the classic Old Fashioned cocktail with flavors of cinnamon, nutmeg, and cloves pairs wonderfully with the warm and aromatic notes of the pumpkin spice cake.
  2. Pumpkin Martini: Indulge in a festive Pumpkin Martini that combines pumpkin liqueur, vanilla vodka, and a touch of cream. The creamy and pumpkin-infused flavors harmonize with the cake’s spiced profile.
  3. Maple Bourbon Smash: The combination of maple syrup, bourbon, lemon juice, and muddled herbs in a Maple Bourbon Smash complements the flavors of the pumpkin spice cake while adding a hint of sweetness and complexity.
Using a decorative Bundt pan is an easy way to make the simple Autumn Spiced Pumpkin Bundt cake look more impressive.

Pumpkin Spice Cake

Ronda Eagle | Kitchen Dreaming
5 from 1 vote
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 263 kcal


  • bundt pan


  • 1 box yellow cake mix (18 -1/4 oz)
  • 1 box butterscotch pudding (3.4 0z)
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 cup canned pumpkin
  • 2 tsp pumpkin pie spice
  • 4 large eggs

Royal Icing Glaze

  • 1 cup powdered sugar
  • 2 tbsp water , or milk


  • In a large mixing bowl [paid link], combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350’F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
  • Cool in pan for 15 minutes before removing to a wire rack to cool completely.
  • To make the glaze, combine the powdered sugar with 1 tbsp of water or milk and mix until smooth. If it is too thick, add the second tbsp of liquid and mix until the desired consistency. Slowly drizzle over the top of the cake.


Serving: 11/12 portionCalories: 263kcalCarbohydrates: 43gProtein: 7gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 24mgPotassium: 108mgFiber: 2gSugar: 11gVitamin A: 3258IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 5µgCalcium: 23mgFolate: 24µgIron: 1mgZinc: 1mg
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