This Pumpkins Cake recipe is so easy to make with a cake mix, pumpkin puree, and pumpkin pie spice! Top with cream cheese frosting for the ultimate treat.
A 9×13 inch cake in a pan is one of the easiest desserts to make when you need to bring a sharable dessert to a party, potluck, or get-together. It is quick to prepare, totally portable, and can be served right out of the pan.
This pumpkin cake recipe is perfect for all of your fall celebrations from a harvest party to Thanksgiving.
Where is the pumpkins cake recipe? In this post, I will share step-by-step photos for how to make the recipe, as well as answer FAQs about the recipe and share a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
What kind of cake mix should I use?
I used a white cake mix when making this pumpkin cake because that is what I had on hand but other cake mixes will work as well. You could try using a yellow cake mix, a spice cake mix, a butter pecan cake mix, or even a carrot cake mix for different flavors.
Or if you prefer making the pumpkin cake from scratch, try using this white cake mix recipe.
Is it possible to mix the batter by hand?
When making cakes, I prefer using either my hand mixer (like in the photo above) or my stand mixer. But if you don’t have a mixer available, you can mix the cake batter with a wooden spoon.
Can I use this recipe to make pumpkin cupcakes?
Yes, that would be a great idea! Mix the batter as instructed in the recipe and then divide it between 24 muffin cups with cupcake liners. Bake at 350˚F for 20-25 minutes.
Once they’ve cooled you can frost them with the cream cheese frosting or make them look like little pumpkins but following the instructions in my pumpkin cupcakes post.
How can I make a lighter pumpkins cake?
To make a lighter version of this pumpkin cake, I would suggest using a sugar-free cake mix, three egg whites, and substitute the canola oil with an equal amount of applesauce.
Then, frost the cake with light or sugar-free cool whip instead of cream cheese frosting.
Can I make this ahead of time?
Yes, pumpkin cake is a great cake to make ahead of time because the flavor is even better after it has been in the fridge overnight! Once the cake has cooled and you’ve frosted it, cover it and store it in the fridge.
Can I freeze pumpkin cake?
Yes, cake holds up well in the freezer. You can freeze the whole cake or even freeze individual slices. The most important thing is to make sure it is wrapped well so that it is airtight.
First, wrap it tightly with plastic wrap and then wrap it with foil. Thaw the cake in the refrigerator.
What icing for pumpkin cake?
For this recipe, I used my cream cheese frosting recipe because it goes so well with pumpkin! You can also use cream cheese buttercream (a thicker version of cream cheese frosting with less cream cheese flavor), classic buttercream frosting, maple buttercream, maple glaze, or even whipped cream.
Want more pumpkin recipes? Try these next:
Make four Pumpkin Breads from one batch! This recipe makes loaves of gingerbread, cinnamon, cream cheese and chocolate swirl pumpkin bread all at once.
These Pumpkin Cream Cheese Muffins with Chocolate Chips are soft and moist with just the right amount of pumpkin spice. They’re perfect for breakfast or snack!
Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in an adorable cookie form complete with a pretzel handle and frosting swirl on top!
Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Made in a 9×13 inch pan this cheesecake is made for sharing!
Crescent Roll Pumpkin Cinnamon Rolls are so easy to make and are perfect for fall. This small batch of cinnamon rolls is drizzled with caramel and icing.
Pumpkin Cake
Ingredients
- 15.25 oz white cake mix
- 15 oz pumpkin puree
- 3 eggs
- 1/2 cup canola oil
- 1 tbsp pumpkin pie spice
- 2 cups cream cheese frosting
Instructions
- Put all of the ingredients in a bowl. Mix on low for 30 seconds and then on medium for 2 minutes.
- Spread in a greased 9x13 inch pan. Bake at 350˚F for 32-37 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs on it.
- Cool completely on a wire rack. Frost with cream cheese frosting (find my recipe here).
- Store covered in the fridge.
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