Easy Pumpkin Spice Cake

This 3 ingredient Easy Pumpkin Spice Cake boxed cake mix recipe is a foolproof wonderful fall dessert. Cream cheese frosting is deliciously paired with the spice cake for a Thanksgiving harvest party dessert. The perfect blend of spices with a tangy, creamy frosting and a moist pumpkin cake creates a satisfying dessert cake thats hard to resist.

Try my other easy cake mix recipes like pumpkin dump cake, pumpkin poke cake with caramel, 3 ingredients pumpkin muffins, simple coconut cake, and easy holiday rum cake.

this recipe!

Cake Mix Pumpkin Spice Cake with Cream Cheese Frosting

A homemade cream cheese icing adds 4 more simple ingredients giving the cake an irresistible smooth and rich, velvety texture.

Whip this up in 15 minutes to please any sweet tooth fall cravings for a spice cake mix with pumpkin puree that helps to give it a made from scratch taste.

I love these quick cake mix recipes that are so good and you can customize with your favorite toppings like chopped walnuts or raisins in the batter.

For more pumpkin recipes try my pumpkin cake balls, pumpkin cookies with brown sugar frosting, Paula Deen’s pumpkin bars, no bake pumpkin mousse pie and pumpkin pecan dump cake.

Ingredients

• Spice Cake Mix – box of spice cake mix
• Eggs
• Pumpkin Puree – 15 ounce can of pumpkin puree adds moisture and pumpkin flavor
• Cream Cheese – 8 ounce package of cream cheese, I like to use Philadelphia Cream Cheese but you can use what is on sale
• Powdered Sugar
• Heavy Cream
• Vanilla

How to Make Pumpkin Spice Cake

STEP ONE – Preheat your oven to 350 degrees fahrenheit and spray a 9×13 pan with non-stick spray, set aside.

STEP TWO – In a large bowl, whisk together cake mix, pumpkin puree, and 3 eggs.

STEP THREE – Pour cake mixture into 9×13 pan and smooth out evenly.

STEP FOUR – Bake for 28-30 minutes, until a toothpick inserted in the center of the cake comes out clean.

STEP FIVE – Meanwhile, prepare your frosting. In a large bowl, beat cream cheese 1-2 minutes, until smooth.

STEP SIX – Add in powdered sugar and vanilla. Mix together until smooth and well combined.

STEP SEVEN – In a separate bowl, beat heavy cream for 4-5 minutes, until whipped cream is formed.

STEP EIGHT – Add whipped cream to the cream cheese mixture, and mix until well combined, 1-2 minutes more.

STEP NINE – Once cake has baked and cooled completely, frost and enjoy!

Storage instructions

Store by wrapping with plastic wrap or in an airtight container in the fridge for up to 3 days.

You can freeze the cake without the frosting using a freezer-safe container or freezer bag for up to 3 months. Thaw at room temperature before frosting.

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