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Easy Pumpkin and Yellow Cake Mix Recipe: A Perfect Fall Dessert

If you’re looking for an easy pumpkin recipe to satisfy your fall cravings, this pumpkin and yellow cake mix recipe is a must-try.

With just a few simple ingredients and minimal prep time, you can whip up a delicious pumpkin dessert that will have everyone asking for seconds.

This easy fall dessert combines the rich flavors of pumpkin pie spice and the convenience of a box of yellow cake mix, making it the perfect treat for any gathering.

Pumpkin and yellow cake mix recipe

Ingredients:

1 (15.25 ounce) box yellow cake mix
1 (3.4 ounce) box vanilla instant pudding mix (4-serving size)
1 cup canned pumpkin puree
½ cup vegetable oil
½ cup water
3 large eggs
2 teaspoons ground cinnamon, divided
1 ½ teaspoons ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 (16 ounce) can cream cheese frosting (or homemade cream cheese frosting)

Instructions:

Prep Your Pan:

Start by preheating your oven to 350°F. Grease a 9 x 13-inch baking pan or spray it with nonstick cooking spray, and set it aside. This will ensure your cake doesn’t stick and comes out golden brown.

Mix It Up:

In a large bowl, combine the yellow cake mix, dry vanilla pudding mix, pumpkin puree, vegetable oil, water, eggs, 1 ½ teaspoons of ground cinnamon, ground cloves, nutmeg, and ginger. Use a hand mixer on medium speed to blend the ingredients until just moistened, scraping the sides of the bowl frequently. Once everything is combined, increase the mixer speed to medium and beat for 2 minutes, or until the batter is smooth and well blended.

Bake to Perfection:

Pour the pumpkin mixture into your prepared baking pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Depending on your oven and the type of pan you use, the cooking time may vary slightly. If you’re using a dark or nonstick pan, check the cake a bit earlier. If you’re using a glass or light-colored dish, it may need a little more time.

Cool and Frost:

Once your delicious cake is baked to perfection, let it cool completely in the pan on a wire rack. Cooling is key—if you frost the cake while it’s still warm, the frosting will melt and lose its texture. When the cake is cool, stir the remaining ½ teaspoon of cinnamon into the cream cheese frosting. Spread the frosting evenly over the top of the cake.

Add Some Flair:

For best results, garnish your frosted cake with finely chopped pecans or walnuts. Or, for a festive touch, decorate the top with candy pumpkins, candy corn, or colored sprinkles.

Serve with Style:

For an extra treat, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream. This easy pumpkin cake recipe is sure to be a hit, especially for pumpkin fans during this time of year.

Tips:

Be sure to use only 1 cup of pumpkin puree, not an entire can. Remember, pumpkin puree is different from pumpkin pie filling.
The total baking time may vary, so always check with a toothpick to ensure your cake is fully baked.
Let your cake cool completely before frosting to prevent any melting mishaps.
For easy storage, cover the cake with plastic wrap or store it in an airtight container at room temperature.

Pumpkin Cake with Cream Cheese Frosting

Print Recipe

Prep Time 10

Cook Time 30

Course Dessert

Cuisine American

Servings 10

Ingredients

1 15.25 ounce box yellow cake mix
1 3.4 ounce box vanilla instant pudding mix (the 4-serving box)
1 cup canned pumpkin puree
½ cup vegetable oil
½ cup water
3 large eggs
2 teaspoons ground cinnamon divided
1 ½ teaspoons ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 16 ounce can cream cheese frosting

Instructions

Preheat oven to 350°F. Grease two 8 inch cake pans or a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside.
Beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, 1 ½ teaspoons of the cinnamon, cloves, nutmeg, and ginger in a large bowl with an electric mixer on low speed just until moistened, scraping the side of the bowl frequently. Beat on medium speed for 2 minutes, or until well blended.
Pour batter into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Stir remaining ½ teaspoon of cinnamon into the cream cheese frosting. Spread frosting evenly over cooled cake.

Pumpkin and yellow cake mix recipe conclusion

This easy pumpkin dump cake recipe is a breeze to make, combining the rich fall flavors of pumpkin spice with the simplicity of a boxed cake mix. It’s the perfect fall dessert for your next gathering, whether you’re serving it as a Thanksgiving dessert or just enjoying it with family and friends. So, head to your grocery store, grab the ingredients, and enjoy one of the easiest desserts you’ll make this season!