This moist pumpkin spice cake starts with a boxed mix and has just 3 essential ingredients. You'll never stress about what to bring to potlucks and office parties again!
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.
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Notes
The frosting is not figured in to the nutritional informationExpert 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.
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.