pumpkin and cake mix recipe

Written BySheba G Updated On
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The Best pumpkin and cake mix recipe

I love this pumpkin and cake mix recipe because it is so simple and turns out perfectly every time. My kids get excited when they see me pulling out the can of pumpkin because they know a warm, spiced treat is coming. This recipe is great for fall gatherings or just a cozy weekend at home. It uses simple ingredients and the pumpkin adds moisture and a good dose of vitamin A, making it a little healthier than a regular boxed cake.

Easy Pumpkin Cake Mix Recipe

4.7 from 728 votes

This pumpkin cake mix recipe is the easiest way to get a moist, flavorful dessert. It uses just a few ingredients and comes together quickly.

Prep Time5 mins
Cook Time30 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

1 box yellow cake mix (15.25 oz)
1 can pumpkin puree (15 oz)
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pumpkin pie spice

👨‍🍳Directions

1Preheat oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray.
2In a large bowl, combine the cake mix, pumpkin puree, water, oil, eggs, and pumpkin pie spice. Mix until smooth.
3Pour the batter into the prepared pan and spread evenly.
4Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
5Let the cake cool in the pan for 10 minutes before serving. You can top it with cream cheese frosting or a dusting of powdered sugar.

🔧Equipment

Mixing bowl
Whisk or electric mixer
9×13 inch baking pan
Nonstick cooking spray

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 50mg🧂Sodium: 380mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 4g

📝Notes

For a lighter version, you can use an egg substitute and applesauce instead of oil. The cake is very moist on its own, so you might not need frosting.

Watch Video Of How Easy Pumpkin Cake Mix Recipe Works

This pumpkin and cake mix recipe is always a good idea because it is quick, easy, and tastes like fall. It works perfectly for family gatherings or a simple dessert any night of the week. I make it often because everyone loves it and it makes the house smell amazing.

❓ Frequently Asked Questions About Pumpkin Cake Mix

1. Can I use a different flavor of cake mix?

Yes, you can use a spice cake mix or a white cake mix. If you use a spice cake mix, you can leave out the pumpkin pie spice. A yellow cake mix works best for a classic flavor.

2. Do I need to add eggs and oil?

Yes, the eggs and oil help the cake rise and stay moist. The pumpkin puree adds moisture too, but you still need the eggs for structure and the oil for tenderness.

3. Can I make this recipe into cupcakes?

Absolutely. Fill lined muffin cups about 2/3 full and bake at 350°F for 18 to 22 minutes. This recipe makes about 18 to 20 cupcakes.

4. How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. The cake stays very moist.

5. Can I add chocolate chips or nuts?

Yes, you can fold in 1/2 cup of chocolate chips or chopped pecans before baking. This adds a nice texture and extra flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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