Pumpkin Spice Cake is hands down one of the best ways to welcome fall into your kitchen without spending hours fussing over complicated recipes.
If you love the cozy, warm flavors of autumn but don’t have time for scratch baking, this recipe featuring a trusty spice cake mix is your new best friend.
It’s one of those easy spice cake recipes that tastes like it took all day but comes together in a flash. Whether you’re craving a simple dessert for family night or looking to impress at your next gathering, this cake hits all the right notes.
Plus, it’s a must-try among all your favorite fall treats, moist, flavorful, and topped with a creamy frosting that makes every bite feel like a hug in cake form.
Reasons to Love This Pumpkin Spice Cake
Moist like a dream: That perfect combo of pumpkin puree, a touch of milk, and canola oil means every bite is tender and juicy, no dry bites here!
Spice game on point: With cinnamon, nutmeg, and ginger working together, this cake hits the sweet spot of cozy warmth without ever being overpowering.
The nostalgic vibe you didn’t know you needed: One bite takes you straight to grandma’s kitchen on a crisp fall afternoon, except with way less cleanup.
Perfect for bakers of any skill level: Whether you’re a seasoned pro or a total newbie, this recipe gives you a foolproof win every time.
Crowd-pleaser alert: From potlucks to weekend brunches, this cake disappears fast, be ready to bake seconds (or thirds!).
What’s the Difference Between Spice Cake and Pumpkin Spice Cake?
Spice cake is a well-known dessert flavored with warm spices like cinnamon, nutmeg, and ginger, and sometimes a bit of cloves or allspice. It’s usually a denser cake that relies on the spice mix to deliver its flavor, often made from scratch.
Pumpkin spice cake, however, includes all those same spices plus real pumpkin puree. The addition of pumpkin changes the texture and moisture level significantly, it makes the cake much more tender, moist, and rich.
Pumpkin also adds natural sweetness and a subtle earthiness that you don’t get in a plain spice cake.
The Ingredients You’ll Need
- Pumpkin puree: I like using this because it keeps the cake moist and adds that cozy fall flavor we all love.
- Spice cake mix: You can think of this as your shortcut to an easy, perfectly spiced cake base without too much fuss.
- Eggs + egg yolk: I recommend these for binding everything together while giving the cake richness and a nice lift.
- Milk: It’s best if you use milk to add creaminess and keep the batter smooth and tender.
- Canola oil: I like using canola oil since it keeps the cake moist without overpowering any flavors.
- Nutmeg: Maybe a little nutmeg adds that warm, sweet touch that deepens the spice profile.
- Cinnamon: You can’t go wrong with cinnamon, it’s the classic spice that instantly says “fall.”
- Ground ginger: I recommend ginger for a subtle zing that brightens up all those warm spices.
- Cream cheese: I love cream cheese because it makes the frosting creamy and tangy, which balances the sweetness perfectly.
- Butter: It’s best if you add butter for richness and to help the frosting spread like a dream.
- Powdered sugar: You can’t skip powdered sugar, it sweetens the frosting and gives it that silky smooth texture.
- Vanilla extract: I like vanilla extract for adding a warm note that ties all the flavors together beautifully.
How to Make Pumpkin Spice Cake
Warm up your kitchen (and your oven!)
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a 9 x 13-inch pan with cooking spray or butter, no cake deserves to stick!
Mix your pumpkin and wet crew first
Grab your biggest mixing bowl and combine the pumpkin puree, eggs + that extra yolk, milk, canola oil, and vanilla. Using an electric mixer here, mix until it looks smooth and creamy.
Add the dry stuff like a pro
Now sprinkle the spice cake mix, cinnamon, nutmeg, and ginger all at once over your wet ingredients. Here’s where I switch gears: instead of folding gently, I use a silicone spatula to fold firmly but not obsessively.
The batter should look well combined but still a bit rustic, a few little streaks of dry mix are okay because it’ll all come together in the oven’s magic.
Spread it like frosting
Pour your batter into the pan, then use an offset spatula or the back of a spoon to spread it smoothly. I like to tap the pan gently on the counter a couple of times, it helps the batter settle evenly and gets rid of any air bubbles hiding inside.
Bake and resist the urge
Let it bake for 30 minutes, and remember: no peeking before time’s up! The rising needs to happen undisturbed. Start checking at 25 minutes.
Cool down like a pro
When your cake’s done, pull it out and set the whole pan on a wire rack. Here’s a little tip: after 5 minutes, run a butter knife gently around the edges to loosen it from the pan, it helps with easy cutting later and keeps the cake intact. Let it cool for at least 20 more minutes, frosting on a warm cake? Nope, that’s a meltdown waiting to happen.
Make the frosting with love (and patience)
While the cake cools, get your cream cheese and butter out. Instead of jumping straight into the mixer, I like to soften both a bit more by letting them sit at room temp for a good 30 minutes before baking, it makes mixing way easier.
Combine cream cheese and butter, whipping until the texture is light and creamy. Then, add powdered sugar in increments (about a cup at a time), mixing gently after each to keep your kitchen from turning into a powdered sugar snowstorm. Once it’s all combined, add vanilla and salt, mixing until you reach that creamy, spreadable dream texture. Thin it out with a splash of milk if it seems too dense.
Frost with flair
Spread the frosting generously over your cooled cake, don’t stress about perfection! Feel free to make a swirl pattern or dust the top with cinnamon for extra flair. My favorite? Topped with a few pumpkin candies for a playful, seasonal look.
If you’re loving all things pumpkin, don’t miss my pumpkin chocolate chip muffins, they’re perfect for a grab-and-go fall snack or breakfast treat!
Mistakes to Avoid When Making Pumpkin Spice Cake
Skip warming up your ingredients: Cold eggs or cream cheese can make mixing a nightmare. I recommend letting them sit out for about 30 minutes before you start. Your batter and frosting will be silky smooth, and your cake will bake more evenly.
Avoid overmixing the batter: It’s tempting to mix until everything looks perfect, but too much stirring can make your cake dense and tough. Mix only until the ingredients are combined, it’s fine if you still see a few streaks of flour.
Be patient with frosting consistency: If your frosting feels too thin, don’t just dump in powdered sugar all at once. Add it gradually and mix well to avoid a gritty or overly sweet frosting.
Forget to grease your pan well: A sticky cake is nobody’s friend. Use a good-quality nonstick spray or butter plus a light dusting of flour for easy removal.
Perfect Pairings for Pumpkin Spice Cake
- A warm cup of chai tea: The spicy notes in chai pair beautifully with the warm spices in the cake, double the cozy vibes!
- Creamy vanilla ice cream: A scoop melts right into each bite, adding a cool contrast to the spiced warmth.
- Caramel drizzle: Sweet, buttery caramel poured over a slice takes it from delicious to downright indulgent.
- Roasted pecans or walnuts: Add some crunch and nutty flavor that plays so well with pumpkin and spices.
- Spiced coffee or pumpkin latte: Keep the fall flavors going strong with a seasonal coffee companion.
- Fresh whipped cream with a hint of cinnamon: Light and fluffy, it balances the richness of the cake without overpowering it.
How To Store Your Cake
Keep it airtight: Always store your frosted cake in an airtight container or cover it tightly with plastic wrap to lock in moisture and keep the frosting fresh.
Room temperature is fine short-term: If you plan to enjoy your cake within 2 days, keeping it at room temperature is perfect, it stays moist and the frosting stays soft.
Refrigerate for longer storage: Keep the frosted cake refrigerated in a sealed container for as long as a week. Before serving, let it sit at room temp for 30 minutes so the frosting softens and flavors bloom.
Freeze individual slices: Wrap unfrosted slices tightly in plastic wrap and freeze in a sealed bag.
Frequently Asked Questions
Why is my pumpkin cake dense?
A dense pumpkin cake usually means the batter was overmixed. When you mix too much, the gluten in the flour tightens up, making the cake heavier instead of light and fluffy, and don’t skip measuring ingredients precisely.
What’s the best way to check if the cake is done?
The best way is the trusty toothpick test, insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, you’re golden. Also, the cake should spring back lightly when you press it gently with your finger.
What’s the best way to reheat leftover cake?
For the freshest taste, I recommend warming individual slices in the microwave for about 15-20 seconds or popping them in a warm oven (around 300°F) for 5-10 minutes.
Is it okay to stir in extras like nuts or chocolate chips?
Yes! Adding chopped nuts or chocolate chips is a fun way to personalize your cake. Just fold them gently into the batter right before pouring it into the pan. Keep in mind that mix-ins add extra texture, so adjust baking time slightly if needed.
Pumpkin Spice Cake
Ingredients
For The Moist Cake:
- 1⅓ cups pumpkin puree
- 15 oz spice cake mix
- 2 eggs + 1 egg yolk
- ⅓ cup milk room temp
- ¼ cup canola oil
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground ginger
For The Creamy Frosting:
- 16 oz cream cheese
- 3 ⅓ cups powdered sugar
- ½ cup unsalted butter
- 1 tsp salt
- 1½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking pan with cooking spray or butter, no one wants a sticky cake!
- In a large mixing bowl, combine the pumpkin puree, eggs plus an extra yolk, milk, canola oil, and vanilla extract. Blend the ingredients with an electric mixer until you get a soft, creamy texture.
- Next, add the dry ingredients all at once: the spice cake mix, cinnamon, nutmeg, and ginger. I like to switch things up here and fold the batter firmly with a silicone spatula, but don’t overdo it.
- Pour the batter into the pan and spread it flat across the surface. Softly knock the pan on the surface to even the batter and push out any trapped air.
- Bake the cake for about 30 minutes, but resist the urge to open the oven door too soon!
- Once baked, remove the cake from the oven and place the pan on a wire rack to cool. Let the cake sit for 5 minutes, then carefully run a butter knife around the edges to loosen it.
- While the cake cools, prepare the frosting. Make sure your cream cheese and butter have been softened by sitting at room temperature for about 30 minutes, this makes mixing way smoother. Beat the cream cheese and butter together until silky and well combined.
- Gradually add powdered sugar, about a cup at a time. After everything is mixed, add the vanilla and a pinch of salt.
- When the cake is fully cooled, generously frost the surface. For an extra special touch, I love scattering a handful of pumpkin candy over the frosting.
Notes
- Sift your powdered sugar for a silky smooth frosting.
- Make sure your spices are fresh, old spices lose their punch, and your cake won’t taste as vibrant.
- Avoid baking at too high or low temperatures, stick to the recommended oven temp for the best rise and crumb.
