Easy Pumpkin Spice Cake

5 from 2 votes

Here is a simple pumpkin spice cake that uses only two ingredients! No eggs, no oil and no milk. A perfectly moist cake that can be served on its own or topped with optional frosting.

Prep Time5

Cook Time25

Course: cakes

Cuisine: American

Diet: Halal

Servings: Servings

Calories: 286kcal

Author: Amira

Ingredients

15 oz box Spice cake mix
1 can pumpkin puree 15oz
1-2 cup cream cheese frosting or dusting of powdered sugar or any frosting of your choice

Instructions

Preheat oven to 350F and line an 9x13 baking pan with parchment paper. Set aside
In a large mixing bowl combine cake mix with pumpkin purée well using a wooden spoon or spatula.
Pour the cake batter into the pan and bake in the center of your oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool in the pan for 5 minutes then transfer to a cooling rack to cool completely before frosting.

Notes

You can use any frosting you like, our favorite is cream cheese frosting.
Use canned or homemade pumpkin puree.
Please check the nutrition disclaimer policy.

Storage:
Leftover, unfrosted pumpkin spice cake can stay fresh on the counter for up to 4 days.
Refrigerate leftover cake in an airtight container for up to a week.
Leftover stale pumpkin spice cake are great to make pumpkin cakesicles.

Variations:
To make pumpkin spice cupcakes: Divide the batter between two cupcake tins (12 cupcakes each) and bake for 15 minutes.
To make a layer cake: Pour cake into two 8-inch cake pans and bake for 20-25 minutes then spread frosting in the middle and on top. Decorate as you like.
Use sweet potatoes instead of pumpkin puree for a different flavor.
Add more spices if you like cloves, cinnamon or nutmeg are among the best spices for fall treats.
Mix in some chopped pecans or walnuts for a nutty flavor and a crunch.

Nutrition