When fall rolls around, nothing hits the spot quite like pumpkin, and this easy pumpkin cake with cream cheese frosting is my go-to for a quick seasonal treat. I use a combination of spice cake mix and pumpkin puree to create a moist, tender cake that bakes consistently every time. Topped with a rich and tangy homemade cream cheese frosting, this pumpkin layer cake is full of flavor, visually stunning, and simple enough for even busy weeknights. Whether you’re craving a classic dessert or need a festive treat for gatherings, this recipe hits all the right notes.
Pumpkin Cake with Spice Cake Mix
This pumpkin spice cake is soft, fluffy, and packed with warm, comforting flavors. Using a spice cake mix base makes it incredibly easy to prepare–no need to measure out a dozen spices. The addition of real pumpkin puree enriches the cake with natural sweetness and moisture, while extra egg yolks and a bit of brown sugar give it a tender, bouncy texture.
I love how versatile this cake is: you can serve it as a single-layer treat, or stack it into a full pumpkin layer cake for birthdays or holiday gatherings. The cream cheese frosting balances the sweetness of the pumpkin perfectly, creating a luscious, slightly tangy topping that feels indulgent but never overwhelming. Using spice cake mix and pumpkin puree is my little shortcut that ensures maximum flavor with minimal effort–a true hallmark of an easy pumpkin cake that doesn’t compromise on taste or texture.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Let the Batter Rest for Better Flavor
For an exceptionally moist pumpkin cake, I like to let the batter rest for 10-15 minutes after mixing in the pumpkin puree. This allows the flour to fully hydrate and the pumpkin flavor to deepen, resulting in evenly baked layers with a tender crumb. While the cake is still undeniably delicious without this extra step, I truly believe it takes it to the next level
Pumpkin Cake with Cream Cheese Frosting
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan(s)
- Stand Mixer
- Piping Tip Set
Ingredients
For the Cake
- 13.25 ounces spice cake mix (1 box)
- ⅔ cup brown sugar
- 3 large eggs
- 2 large egg yolks
- ⅓ cup vegetable oil
- ¼ cup water
- 1 cup pumpkin puree not pumpkin pie filling! (about ½ can)*
For the Frosting
- 16 ounces cream cheese room temperature (2 bricks)
- 1 cup salted butter room temperature (2 sticks)
- 4-4½ cups powdered sugar
- 1½ teaspoons pure vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- Mix the cake mix, brown sugar, eggs, oil, water, and pumpkin in a large bowl.13.25 ounces spice cake mix, ⅔ cup brown sugar, 3 large eggs, 2 large egg yolks, ⅓ cup vegetable oil, 1 cup pumpkin puree, ¼ cup water
- Evenly divide the batter between the 2 prepared cake pans (about 521 grams per pan).
- Place into the preheated oven on the center rack and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cakes from the oven and place onto a wire cooling rack to let them completely cool.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 1-2 minutes.16 ounces cream cheese, 1 cup salted butter
- Add in the powdered sugar, starting with the smaller amount, and mix until incorporated. Add more powdered sugar as needed until the desired consistency is reached.4-4½ cups powdered sugar
- Add in the vanilla and mix to combine.1½ teaspoons pure vanilla extract
For Assembly
- Once the cakes have completely cooled, remove them carefully from the cake pans.
- Place the first cake onto a plate or cake stand. Spoon about ⅔ cups of frosting onto the center and evenly spread using an icing spatula.
- Add the second cake on top and frost the top and sides of the cake, using an icing spatula to get a smooth finish.
- Spoon the remaining frosting into a piping bag fitted with an open star tip, then pipe swirls around the top of the cake. Cut into 12 slices and serve.
Notes
- Take care not to overmix the cake; otherwise, it could turn out crumbly.
- I like to let the batter rest for 10-15 minutes before baking to let all the flavors meld.
- To make cupcakes instead, divide the cake mix into the wells of a cupcake tin, filling each well about ⅔ full, and bake in a 300°F oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let the cakes cool completely before removing them from the pan so they don’t fall apart.
- If the frosting is too thick, add in 1-2 teaspoons of milk and mix well. If it becomes too thin, mix in 1-2 tablespoons of powdered sugar.
- Feel free to add a teaspoon of cinnamon or pumpkin pie spice to the frosting for a warmer flavor.
- If you don’t like cream cheese frosting, use this brown sugar frosting instead, or serve unfrosted slices with whipped cream and dulce de leche.
- I opted for a simple and elegant finish on my pumpkin cake recipe. I simply spread on the cream cheese frosting, then used an open star tip with a piping bag, to pipe swirls around the edge of the cake.
How to Make Pumpkin Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside. Mix 13.25 ounces (1 box) of cake mix, ⅔ cup of brown sugar, 3 large eggs, 2 large egg yolks, ⅓ cup of vegetable oil, ¼ cup of water, and 1 cup of pumpkin puree in a large bowl. Take care not to overmix the cake batter, or your cake will turn out rubbery and dry.
Divide the Batter: Evenly divide the batter between the 2 prepared cake pans (about 521 grams per pan). Gently tap each pan on the counter once or twice to remove any large air bubbles so the cakes bake evenly. At this point, I like to let the batter rest for 10-15 minutes before baking so everything can properly hydrate and the flavors can meld, but this is optional.
Bake the Cakes: Place your pumpkin cake layers into the preheated oven on the center rack and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove the cakes from the oven and place them onto a wire cooling rack to let them completely cool before frosting. Letting the cakes cool completely before removing them from the pan ensures they don’t crumble apart.
Beat the Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat 16 ounces (2 bricks) of room-temperature cream cheese and 1 cup of room-temperature salted butter together on medium-high speed until smooth, about 1-2 minutes.
Sweeten the Frosting: Add in 4-4½ cups of powdered sugar, starting with the smaller amount, and mix until incorporated. Add more powdered sugar as needed until the desired consistency is reached. Add in 1½ teaspoons of vanilla extract (and a teaspoon of cinnamon or pumpkin pie spice, if desired) and mix to combine. If the frosting is too thick, add in 1-2 teaspoons of milk and mix well. If it becomes too thin, mix in 1-2 tablespoons of powdered sugar.
Prepare the Cakes: Once the cakes have completely cooled, remove them carefully from the cake pans. Place the first layer on a cake stand. I like to secure it to the cake stand with a dab of frosting.
Frost the Cakes: Spoon about ⅔ cups of cream cheese frosting onto the center of the cake layer and evenly spread using an icing spatula. I like a thick layer between my cakes, but you can use as much or as little as you like.
Decorate the Cakes: Add the second cake layer on top of the frosting, and frost the top and sides of the cake, using an icing spatula to get a smooth finish. Spoon the remaining frosting into a piping bag fitted with an open star tip, then pipe swirls around the top of the cake. Cut into 12 slices and serve.
How to Store and Freeze
Store leftover slices of pumpkin cake in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
I recommend freezing the cake layers and the frosting separately. The cake layers can be frozen tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months, and the frosting can be frozen in a Ziplock bag for up to 6 months. Let everything come to room temperature before assembling.
Leave a Reply