Easy Pumpkin Spice Cake

This easy pumpkin spice cake is super moist and full of bold fall flavors! You’ll love this fall favorite cake and the cream cheese frosting, too!

While at the store yesterday, my boyfriend saw a Pumpkin Spice Cake. He mentioned the cake a couple of times so I figured he must want me to make something like that. I told him that I could make one and that we didn’t need to buy one.

Since today is Columbus Day, I had the day off. Yep, bankers get all of the holidays off, even the BS holidays. But I’m not complaining. I like my days off. So today I decided to make the easy pumpkin spice cake. I was going to make one from scratch but I had a lot of things to do today so I decided to make one using boxed cake mix. *gasp* Seriously, boxed cake mix tastes pretty darn good. Of course, when making from scratch, you eliminate a few additives but after scouring over the ingredients on the box, I wasn’t to concerned with any of the ingredients. Anyhow, I made this cake for Thanksgiving last year so I decided to make it again today since it got rave reviews from my family last Thanksgiving. I did make the cream cheese frosting from scratch because quite frankly, prepackaged icing tastes horrible. Just my opinion. If you prefer packaged icing, by all means, use it. But I suggest doing your tastebuds a favor and making my from scratch recipe. :)

I hope you enjoy the recipe!

Skip to My Special Recipe!

Why This Pumpkin Spice Cake Recipe Works

Pumpkin spice cake has been a beloved fall tradition for generations. Its comforting blend of warm spices and earthy pumpkin captures the essence of autumn in every bite. Most recipes rely on the same core ingredients, but what makes this particular Pumpkin Spice Cake recipe stand out is its foolproof method and a single, game changing ingredient that elevates it from good to absolutely unforgettable.

This recipe starts with a simple box of white cake mix. Now, I know some folks turn their noses up at cake mix, but I believe in working smarter, not harder. A good quality cake mix provides a consistent, reliable base with a light, fluffy texture that can be difficult to achieve from scratch. It takes the guesswork out of measuring flour, sugar, and leavening agents, so you can focus on the fun part, the flavor.

The real magic, however, comes from a box of instant butterscotch pudding mix. This is my secret twist. The pudding mix does two incredible things for the cake. First, it creates a supremely moist and tender crumb that stays fresh for days. No more dry, crumbly pumpkin cake! Second, it infuses the batter with a subtle, warm, caramelized sweetness that perfectly complements the pumpkin and spices. It adds a depth of flavor that is rich and complex. You don’t taste “butterscotch,” you just taste a better, more luxurious pumpkin spice cake.

Paired with a classic, tangy cream cheese frosting, the balance of flavors is just perfect. The sweetness of the cake is cut by the bright, rich frosting, creating a dessert that is impressive enough for a holiday table but easy enough to whip up on a crisp fall afternoon.

Ingredients for Pumpkin Spice Cake

The beauty of this recipe is its simplicity. We are taking a few humble pantry staples and transforming them into something truly spectacular. The key is using good quality ingredients and, of course, my secret weapon for a perfectly moist and flavorful cake.

Here is what you will need to gather from your kitchen.

For the cake

• 1 box of white cake mix (I used Pillsbury Moist Supreme)
• 1 3.4 oz box of butterscotch pudding
• 4 eggs, room temp and beaten
• 1 C canned pumpkin puree
• 2 tsp pumpkin pie spice
• 1/4 C water
• 1/4 C vegetable oil

For the cream cheese frosting

• 4 oz of cream cheese, room temp
• 1/4 C butter, room temp
• 1 tbsp whipping cream
• 2 C confectioners sugar
• 1 tsp of vanilla extract

A few notes on these ingredients make all the difference. The star of our show is the butterscotch pudding mix. Don’t skip this! It’s the ingredient that gives this Pumpkin Spice Cake its signature moist texture and a beautiful, subtle warmth that makes it so special. Any brand of instant pudding will do just fine.

For the pumpkin puree, be sure to grab 100% pure pumpkin, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which will throw off the balance of our cake. Also, having your eggs, butter, and cream cheese at room temperature is non negotiable for the best results. Room temperature ingredients combine more smoothly and create a lighter, more even texture in both the cake and the frosting. It’s a small step that yields a much more professional result.

Step-by-Step Instructions For Making Pumpkin Spice Cake

This recipe comes together so quickly, you’ll be pulling a beautiful, fragrant cake from your oven in no time. I’ll walk you through each step to ensure your Pumpkin Spice Cake is absolutely perfect, from mixing the batter to spreading that luscious frosting.

Step 1: Prepare Your Pan and Oven

First things first, let’s get your oven preheating to 350°F. You want it nice and hot when the batter is ready. While it heats, prepare your 10-inch bundt pan. This is a critical step for a clean release. I always recommend using solid vegetable shortening over butter or cooking spray. Use a paper towel to generously coat the entire inside of the pan, making sure to get into every single nook and cranny. Then, sprinkle a few tablespoons of flour into the pan and tilt and tap it to coat the shortening completely. Tap out any excess flour over the sink. This method creates a nonstick barrier that is virtually foolproof.

Step 2: Combine the Cake Ingredients

In a large mixing bowl, combine all of your cake ingredients: the white cake mix, the box of butterscotch pudding, your beaten eggs, the pumpkin puree, pumpkin pie spice, water, and vegetable oil. Using an electric mixer on a low speed, blend the ingredients for about 30 seconds until they are just starting to come together. Then, increase the speed to medium and beat for another two minutes. Be careful not to overmix. You want to mix just until everything is smooth and well combined. Overmixing can develop the gluten in the flour and result in a tougher cake.

Step 3: Bake to Perfection

Pour the thick, beautiful batter into your prepared bundt pan. Use a spatula or the back of a spoon to gently smooth the top so it bakes evenly. Place the pan on the center rack of your preheated oven and bake for 40 to 45 minutes. You’ll know the cake is done when a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean, with no wet batter clinging to it. The edges of the cake will also just start to pull away from the sides of the pan.

Step 4: Cool Completely Before Frosting

Once baked, remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for about 15 minutes. This allows the cake to set up a bit, making it less likely to break when you invert it. After 15 minutes, place the wire rack on top of the pan and, using oven mitts, carefully flip it over. The cake should release easily. Now for the hard part, you must let the cake cool completely on the rack before you even think about frosting it. A warm cake will melt your beautiful cream cheese frosting into a soupy mess.

Step 5: Whip Up the Cream Cheese Frosting

While the cake cools, make the frosting. In a medium bowl, use your electric mixer to beat the room temperature cream cheese and butter together until the mixture is completely smooth and creamy. Scrape down the sides of the bowl, add the vanilla extract, and mix again to combine. With the mixer on low, gradually add the confectioners’ sugar, about a half cup at a time, until it’s all incorporated. Finally, add the tablespoon of whipping cream and beat on medium high speed for a minute or two until the frosting is light and fluffy. If you prefer a thinner, more glaze-like icing, you can add a bit more whipping cream, a teaspoon at a time, until you reach your desired consistency.

How To Serve Pumpkin Spice Cake

Once your gorgeous Pumpkin Spice Cake is cooled and frosted, it’s ready for its debut. This cake is a showstopper all on its own, especially when presented on a pretty cake stand where its beautiful bundt shape can be admired. The creamy white frosting drizzled down the sides is all the decoration it really needs, but if you want to add a little extra flair, there are plenty of wonderful ways to serve it.

The beauty of this cake is its versatility. It’s just as appropriate for a cozy afternoon snack as it is for the grand finale of a holiday dinner. Here are a few of my favorite ways to present and serve this delightful dessert.

• A La Mode: There is nothing quite like a slice of slightly warmed pumpkin spice cake with a scoop of creamy vanilla bean ice cream melting over the top. It is pure comfort and indulgence.
• With a Caramel Drizzle: To lean into the butterscotch notes in the cake, try drizzling a little warm salted caramel sauce over each slice just before serving. It adds a lovely gooey texture and an extra layer of sweetness.
• Add Some Crunch: For a bit of texture, sprinkle some toasted pecans or walnuts over the top of the frosted cake. The nutty, crunchy texture is a perfect contrast to the soft cake and smooth frosting.
• Perfectly Paired with a Hot Drink: This cake was made to be enjoyed with a beverage. Serve it with a strong cup of black coffee, a frothy cappuccino, or a hot mug of spiced apple cider for the ultimate autumn treat.

No matter how you choose to serve it, this Pumpkin Spice Cake is sure to be a hit. It brings a touch of warmth and celebration to any occasion, filling your home with the scent of fall and your guests with pure happiness.

How To Store & Reuse Pumpkin Spice Cake Leftovers

One of the best things about this Pumpkin Spice Cake, thanks to the pumpkin puree and pudding mix, is how incredibly moist it stays. This means it stores wonderfully, so you can enjoy it for several days after baking. Proper storage is key to keeping it fresh and delicious. Because of the cream cheese frosting, it is best to store the cake in the refrigerator.

Whether you have a few slices left or half a cake, here are the best ways to store your leftovers and even a few ideas for giving them a second life if you are feeling creative.

• In the Refrigerator: Place the cake in an airtight container or on a plate tightly covered with plastic wrap. It will stay fresh and moist in the refrigerator for up to a week. The cake will firm up when cold, so I recommend letting individual slices sit out at room temperature for about 20 minutes before serving to allow the cake and frosting to soften.
• At Room Temperature: If you plan to eat the cake within two days, you can store it at room temperature. Just make sure it is in a covered cake dome or an airtight container to prevent it from drying out.
• Freezing for Later: This cake also freezes beautifully. For best results, freeze the cake unfrosted. Wrap the completely cooled cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to three months. To serve, thaw it overnight in the refrigerator and then bring it to room temperature before frosting. You can also freeze individual frosted slices in airtight containers for an easy single serving treat.
• Creative Leftover Ideas: If you find yourself with leftover cake that is a few days old, try cubing it up and using it as the base for a delicious fall trifle. Layer the cake cubes with vanilla pudding, whipped cream, and a sprinkle of cinnamon for an easy and impressive dessert. You can also crumble leftover slices over a bowl of vanilla ice cream for a fantastic topping.

With these simple storage tips, you can savor every last crumb of your delicious homemade Pumpkin Spice Cake, whether it’s the day you bake it or a week later.

Substitutions & Variations For Pumpkin Spice Cake

While I believe this recipe is perfect as is, I know that sometimes you need to make a swap based on what you have in your pantry, or you just want to get a little creative. This Pumpkin Spice Cake recipe is wonderfully adaptable, so feel free to play around with it. These are some of my favorite, tried and true substitutions and variations that work beautifully.

Whether you want to change up the flavor profile or add some new textures, these ideas will help you customize the cake to your exact liking.

• Try a Different Cake Mix: While I prefer the neutral canvas of a white cake mix, a yellow cake mix or even a spice cake mix would be fantastic in this recipe. A spice cake mix will give you an even more intense spice flavor, so you might want to reduce the added pumpkin pie spice to just one teaspoon.
• Pudding Flavor Swap: The butterscotch pudding is my secret ingredient, but if you do not have it on hand, you can substitute it with vanilla, French vanilla, or even cheesecake flavored instant pudding mix. Each will lend a slightly different character to the cake, but all will provide that essential moisture.
• DIY Pumpkin Pie Spice: If you do not have a jar of pumpkin pie spice, you can easily make your own. For this recipe, simply combine 1 teaspoon of cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of allspice or ground cloves.
• Delicious Add-Ins: Feel free to fold in about one cup of tasty additions to the batter before baking. Semi sweet chocolate chips are a decadent choice, while toasted pecans or walnuts add a lovely crunch. Dried cranberries or raisins would also be a delicious, chewy addition.
• Frosting Variations: The cream cheese frosting is classic, but a maple cream cheese frosting would be divine. Just add a tablespoon or two of pure maple syrup to the frosting. For something simpler, a dusting of confectioners’ sugar or a simple glaze made from powdered sugar and milk would also be lovely.

Have fun experimenting with these variations to create your own signature Pumpkin Spice Cake. The foundation of this recipe is so solid that it is hard to go wrong.

Easy Pumpkin Spice Cake

Yield: 8-10

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Print

Ingredients

For the cake

• 1 box of white cake mix (I used Pilsbury Moist Supreme)
• 1 3.4 oz box of butterscotch pudding
• 4 eggs, room temp and beaten
• 1 C canned pumpkin puree
• 2 tsp pumpkin pie spice
• 1/4 C water
• 1/4 C vegetable oil

For the cream cheese frosting

• 4 oz of cream cheese, room temp
• 1/4 C butter, room temp
• 1 tbsp whipping cream
• 2 C confectioners sugar
• 1 tsp of vanilla extract

Instructions

For the cake

1. Preheat oven to 350
2. Grease a 10 inch bundt pan with vegetable shortening and then dust with flour
3. Mix all cake ingredients together and blend with an electric mixer
4. Pour the batter into the pan and smooth with a spoon
5. Bake for 40-45 min or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

For the cream cheese frosting

1. Mix butter and cream cheese together until smooth
2. Add the vanilla and mix well
3. Gradually add the confectioners sugar and mix until well blended
4. Add the whipping cream and mix well. If you prefer a thinner icing, add more whipping cream

5 FAQs About Pumpkin Spice Cake

Here are some straightforward answers to the most common questions I receive about this Pumpkin Spice Cake recipe.

Can I make this Pumpkin Spice Cake recipe from scratch instead of using a cake mix?

You certainly can, though I truly believe the doctored cake mix approach provides a wonderfully consistent and moist result with much less effort. The cake mix, combined with the pudding mix, creates a texture that is light yet incredibly tender. It is a reliable shortcut that delivers a professional quality cake every single time. It takes the stress out of baking, which is always a win in my book.

If you are set on a from scratch version, you would want to use a reliable recipe for a scratch yellow or vanilla cake as your base. You would then incorporate the pumpkin puree, pumpkin pie spice, and the instant butterscotch pudding mix into the batter. The pudding mix is key for that signature moisture and flavor, so I would not recommend skipping it even in a scratch version. You may need to adjust the liquid ingredients slightly to achieve the right batter consistency, so be prepared for a little experimentation.

Why is my Pumpkin Spice Cake dry?

The number one culprit for a dry cake of any kind is overbaking. Even a few extra minutes in the oven can suck the moisture right out of the crumb. That is why it is so important to start checking for doneness at the low end of the recommended baking time. Ovens can vary, so the toothpick test is your best friend. As soon as that toothpick comes out clean or with just a few moist crumbs attached, your cake is done and should be removed from the oven immediately.

With this specific Pumpkin Spice Cake recipe, another potential issue could be accidentally using pumpkin pie filling instead of pure pumpkin puree. Pumpkin pie filling has a different consistency and sugar content that can alter the cake’s texture. Also, be sure you do not skip the vegetable oil or the pudding mix, as both of these ingredients are essential for creating the rich, moist texture that makes this cake so special. They add fat and moisture retaining properties that are crucial to the final result.

Can I bake this Pumpkin Spice Cake in a different pan?

Absolutely! While the bundt pan creates a beautiful, classic shape, this batter is very versatile and adapts well to other pan sizes. If you want to use a 9×13 inch rectangular pan, it will work perfectly. The baking time will likely be a bit shorter, so start checking for doneness around the 30-35 minute mark. A 9×13 cake is wonderful for serving a crowd, as it is easy to slice and serve right from the pan.

You could also divide the batter between two 9-inch round cake pans to create a lovely layered cake. Again, the baking time will be shorter, probably around 25-30 minutes. Just be sure to let the layers cool completely before frosting them. The batter would also make wonderful pumpkin spice cupcakes. Simply line a muffin tin with paper liners, fill them about two-thirds full, and bake for 18-22 minutes. This recipe should yield about 24 cupcakes.

What makes this the best Pumpkin Spice Cake recipe?

I may be a bit biased, but I truly believe this is the best Pumpkin Spice Cake because it strikes the perfect balance between incredible flavor, foolproof ease, and a truly special texture. The “secret” is the combination of the cake mix and the butterscotch pudding mix. This pairing is what creates a cake that is exceptionally moist and tender, and it stays that way for days. There is no risk of a dry, crumbly cake here.

The butterscotch pudding also adds a subtle, warm, caramelized flavor note that you cannot quite put your finger on, but it makes the whole cake taste richer and more complex. It beautifully complements the pumpkin and spices without overpowering them. When you top this incredibly moist and flavorful cake with the tangy, sweet cream cheese frosting, the combination is simply divine. It is an elevated, gourmet tasting cake that is secretly one of the easiest you will ever make.

How do I prevent my Pumpkin Spice Cake from sticking to the bundt pan?

The dreaded stuck bundt cake is a baker’s worst nightmare, but I have a method that has never failed me. The key is meticulous preparation of your pan. While cooking sprays are convenient, they are not always reliable for intricate bundt pans. Instead, I swear by the old fashioned method of using solid vegetable shortening and flour. Use a paper towel or a pastry brush to apply a thin, even layer of shortening to every single surface inside the pan. You have to get into all the little details and crevices.

Once it is completely greased, spoon in a few tablespoons of all purpose flour. Then, over your sink, tilt, turn, and tap the pan until the flour has coated every bit of the shortening. Tap out any excess flour. This creates a perfect nonstick barrier. The second part of the trick is the cooling process. You must let the cake cool in the pan on a wire rack for at least 15 minutes after it comes out of the oven. This allows the cake to firm up slightly so it can hold its shape. Do not wait too much longer, or the sugars might start to stick as they cool. After 15 minutes, invert it onto the rack, and it should slide right out.

Try These Recipes Next

If you fell in love with this Pumpkin Spice Cake, here are a few other fall favorites from my kitchen that I know you will enjoy.

• Pumpkin Spice Cake with Maple Bourbon Frosting: A slightly different take on this classic, with a sophisticated frosting that’s perfect for a special occasion.
• Pumpkin Spice Bars with Bourbon Butter Glaze: All the flavor of the cake, but in an easy-to-serve bar form with a rich, buttery glaze.
• Pumpkin Spice Cookie Bars: If you love a chewier texture, these cookie bars are dense, delicious, and packed with fall flavor.

Happy baking, y’all!