Ready to try another easy recipe? Check out this Southern Peach Dump Cake - there's even a cherry version!
❤️ Why you'll love this recipe
Just. Three. Ingredients!
Seriously, with just three ingredients you can put this easy pumpkin spice cake 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.
- 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.
🎥 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.
💭 Tips
Expert Tip: Chill the cake for an hour before cutting if you've frosted it. This will keep the squares pretty!
- 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 pumpkin spice cake if you've frosted it.
🥫 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.
Related recipes
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 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.
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