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❤️ Why you'll love this recipe
Just. Three. Ingredients!
Seriously, with just three ingredients you can put this easy pumpkin spice cake recipe together in no time! Bake it in a 13x9-inch baking pan and it's ready to travel!
I love this for fall parties, potlucks, and get togethers. It always disappears fast. And... if you're social distancing? This cake freezes well!
🧾 Ingredients
- You can use any kind of cake mix you like. Butter, yellow, white, spice, carrot... I don't think I'd use chocolate though
- If you prefer to not to use a boxed mix try this homemade white cake mix!
- Use what ever kind of topping you like. I used my whipped cream cheese frosting (link in the recipe) but you could use canned frosting, whipped cream, or a dusting of powdered sugar.
🔪 Instructions
- Add the cake mix, canned pumpkin, and eggs to a large bowl. Add in the bourbon and cloves if you're using them.
- Stir the ingredients together with a large spoon until smooth or 1 minute or so on medium speed of an electric mixer.
- Spoon the pumpkin mixture into the prepared 13x9-inch pan. Smooth the top of the cake batter out.
- Bake at 350F for 30 minutes or until a toothpick inserted in center comes out clean.
- Cool (lifted on a wire rack if possible) and top with the cream cheese icing or your favorite topping.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
🥫 Storage
- Keep the cake refrigerated if you use homemade cream cheese frosting. If you don't then the cake doesn't need to be refrigerated.
- This should be fine at room temperature for 3-4 days or up to a week in the refrigerator.
- Freeze for longer storage - up to three months.
💭 Tips
Expert Tip: Chill the cake for an hour before cutting if you've frosted it. This will keep the squares pretty!
- Be sure you're using pumpkin purée and not pumpkin pie mix.
- This batter will also make 2 8-inch layers or 24 cupcakes. Prepare cake pans by greasing and dusting with some of the cake mix. Bake the layers for 20-25 minutes and the cupcakes for 15-20 minutes.
- Make sure your eggs are at room temperature before using.
- If you leave out the bourbon there's no need to replace it. Just continue with the pumpkin cake recipe.
- You can use pumpkin pie spice instead of the cloves use 1 teaspoon.
- Gingersnap crumbs make a pretty (and delicious) garnish for the finished pumpkin spice cake if you've frosted it.
👩🏻🍳 Frequently asked questions
Here are the questions I am most frequently asked about this recipe.
Yes you can! Yellow cake, white cake... whatever you think would be good with the pumpkin flavor.
This cake is so moist it really doesn't need the frosting (although it's delicious with it). You could simple dust the cooled cake with powdered sugar if you wish.
📚 Related recipes
More pumpkin recipes...
📞 The last word
I love fall flavors!
I pull this pumpkin sheet cake recipe out of the recipe box just about the time school starts up. It's so good for an after-school snack!
My cream cheese frosting recipe freezes well so I like to cut the chilled cake into servings and flash freeze them on a baking sheet. Then I put them in an airtight container in the refrigerator, with wax paper between the layers.
So easy to grab to pack into a lunch!
You may also like this rich spice cake with cream cheese frosting! It's perfect for fall baking.
📖 Recipe
Easy Pumpkin Spice Cake
Equipment Needed
Ingredients
- 15.25 oz spice cake mix
- 15 oz pumpkin puree, not pumpkin pie filling
- 3 eggs
- 2 tablespoons bourbon, optional
- ¼ teaspoon ground cloves, optional
- 2 cups cream cheese frosting, or topping of choice
Instructions
- Preheat the oven to 350F and grease a 13x9-inch pan.
- Add the cake mix, canned pumpkin, and eggs to a large bowl. Add in the bourbon and cloves if you're using them.
- Stir the ingredients together with a large spoon until smooth.
- Spoon into the prepared 13x9-inch pan.
- Bake at 350F for 30 minutes or until a toothpick inserted in center comes out clean.
- Cool and top with the cream cheese frosting or your favorite topping.
Notes
- This batter will also make 2 8-inch layers or 24 cupcakes. Bake the layers for 20-25 minutes and the cupcakes for 15-20 minutes.
- Make sure your eggs are at room temperature before using.
- If you leave out the bourbon there's no need to replace it. Just continue with the recipe.
- Gingersnap crumbs make a pretty (and delicious) garnish for the finished cake if you've frosted it.
- Keep the cake refrigerated if you use homemade cream cheese frosting. If you don't then the cake doesn't need to be refrigerated.
- This should be fine at room temperature for 3-4 days or up to a week in the refrigerator.
- Freeze for longer storage - up to three months.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published October 15, 2020. Last updated August 2, 2021 for readability.
Elaine
Love it all. Great job. God bless.