Pumpkin Spice Cake with Mix

When crisp air rolls in and pumpkin cravings hit, this Pumpkin Spice Cake with Mix is the shortcut every home baker needs. Just a box of spice cake mix and a can of pumpkin puree: no eggs, no oil, no stress. It’s moist, tender, and packed with warm autumn spices, making it perfect for busy weeknights, school lunches, or spontaneous leaf-peeping picnics.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12 Servings

Calories: 432 kcal per serving

Ingredients

15 ¼ ounces - Spice Cake Mix
1 ¾ cups - Pumpkin Puree
8 ounces - Cream Cheese
½ cup - Butter
2 teaspoons - Vanilla Extract
Confectioner’s Sugar
8 ounces - Cool Whip

Instructions

Preheat oven to 350F.
Grease an 8″ x 8″ cake pan or casserole dish and set aside.
In a medium-sized bowl, beat together the cake mix and pumpkin puree until completely combined.
Pour the cake batter into the prepared baking dish and bake for 25-28 minutes, until an inserted toothpick comes out clean.
For the cream cheese frosting, beat together the butter and cream cheese until completely combined.
Add in the vanilla extract and powdered sugar, adjusting the amount of powdered sugar to your personal preference.
Gently stir in the cool whip until combined and not streaky, being careful not to overmix.
Use an offset spatula or the back of a spoon to cover the cake completely with the cream cheese frosting.
Refrigerate until ready to serve.

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