When fall rolls around, there’s nothing I crave more than pumpkin, and this easy pumpkin cake recipe helps me get my fix lickety-split! I mixed up a moist and flavorful cake with spice cake mix, brown sugar, and pumpkin puree. I topped the whole thing off with a rich and tangy cream cheese frosting that’s perfect for the season. This pumpkin cake is quick, easy, and oh-so delicious!
This easy pumpkin cake recipe is packed full of spiced pumpkin flavor! The cake is so soft, moist, and bouncy, and the cream cheese frosting is creamy, rich, and subtly tangy. The flavor combo is out of this world good, and with only 10 ingredients, it’s super simple to make.
What’s in This Easy Pumpkin Cake Recipe?
- Spice Cake Mix: Infused with plenty of warming spices, this cake mix makes this recipe super easy to put together– no pie spice required!
- Brown Sugar: Deepens the flavor of the cake and makes it extra moist.
- Eggs: A combination of whole eggs and egg yolks gives this cake structure while making it incredibly moist and rich.
- Oil: Adds moisture to the cake. I like vegetable oil for its neutral flavor, but any neutral oil will work.
- Pumpkin Puree: Enriches the cake with real pumpkin flavor and moisture. Make sure to use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced and will make this cake too sweet and spicy.
- Cream Cheese: Makes the frosting rich and tangy.
- Butter: Salted butter forms the creamy base of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Vanilla Extract: Adds warmth to the frosting.
- Salt: Kosher salt enhances the overall flavor of the frosting.
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How to Store and Freeze
Store leftover slices of easy 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.
Tips for Success
- Take care not to overmix the cake; otherwise, it could turn out crumbly.
- 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.
Pumpkin Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 13.25 ounces spice cake mix 375 grams (1 box)
- ⅔ cup brown sugar 138 grams
- 3 large eggs 150 grams
- 2 large egg yolks 28 grams
- ⅓ cup vegetable oil 67 grams
- ¼ cup water 57 grams
- 1 cup pumpkin puree 227 grams (about ½ can) – NOT pumpkin pie filling
For the Frosting
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 1 cup salted butter 226 grams, room temperature (2 sticks)
- 4-4½ cups powdered sugar 452-509 grams
- 1½ teaspoons pure vanilla extract 6 grams
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
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, then salt and mix to combine.1½ teaspoons pure vanilla extract, ½ teaspoon kosher salt
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
How to Make Easy 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.
Divide the Batter: Evenly divide the batter between the 2 prepared cake pans (about 521 grams per pan).
Bake the Cakes: 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.
Beat the Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat 16 ounces (2 bricks) of cream cheese and 1 cup of 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, then ½ teaspoon of kosher salt and mix to combine.
Prepare the Cakes: Once the cakes have completely cooled, remove them carefully from the cake pans.
Frost the Cakes: 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.
Decorate the Cakes: 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.
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