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–+ servings
A two-layer pumpkin carrot cake covered in creamy white frosting, garnished with chopped nuts, sits on a wooden cake stand. A blurred background includes a folded blue and white cloth.
Angi Schneider

Pumpkin Cake with Yellow Cake Mix

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This easy fall dessert uses a yellow cake mix and pumpkin puree to make tasty treat that is full of fall flavors. 
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Dry Cake Mix
  • 1 teaspoon Pumpkin Spice Mix
  • 1 cup Pumpkin Puree
  • ½ cup Butter - melted
  • ½ cup Milk
  • 3 Eggs

Equipment

Method
 

  1. Preheat oven to 350 Degrees Fahrenheit.
  2. Grease two 9-inch round cake pans
  3. Dump the cake mix into a large bowl and mix in the pumpkin spice. Set aside.
  4. In a medium bowl, whisk together the pumpkin puree, melted butter, milk and eggs.
  5. ​Mix the wet ingredients into the dry ingredients and stir until completely combined. This is a fairly thick batter.
  6. Spread the cake batter evenly into the prepared pan.
  7. Bake for 35-40 minutes or until edges are just a bit golden and an inserted toothpick comes out clean.
  8. Cool completely on wire rack before frosting as desired.

Notes

This recipe is super forgiving so don't be afraid to use your homemade pumpkin puree, it doesn't need to be as thick as store bought puree.
Baking times for cake variations:
  • 10-inch bundt cakes - 40 to 50 minutes
  • 9-inch round cakes - 20 to 25 minutes
  • Loaf cake - 30 to 40 minutes
  • Cupcakes - 18 to 20 minutes
You can use a traditional icing, a glaze or even just a dusting of powdered sugar to top this cake. 

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