Ready to try another easy recipe? Check out this Southern Peach Dump Cake - there's even a cherry version!
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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 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
📖 Recipe
Easy Pumpkin Spice Cake
You'll never stress about what to bring to potlucks and office parties again! This easy pumpkin spice cake starts with a boxed mix and has just 3 essential ingredients. Of course, y'all know that I've added optional embellishments, right?
Servings:12
Calories:176
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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
The frosting is not figured in to the nutritional information
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 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
Calories: 176kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 204mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5515IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
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