Rating

This cake is so moist and delicious, and is packed with season spices and pumpkin! Truly a crowd-favorite, and it’ll taste like you spent hours in the kitchen, but the secret is that this cake whips up in 10 minutes or less using a yellow box cake mix! There are so many great pumpkin cake recipes out there, but I hope you’ll give this one a try! It’s perfect for both new and experienced bakers alike!

Why You’ll Love this Cake

I love doctoring up a cake mix- this cake uses a boxed yellow cake mix and I make no apologies for this, it is so good!
This seriously might be the most moist pumpkin cake you will ever eat!
This classic pumpkin cake with cream cheese frosting is perfect for holiday hosting or just an anytime treat!

Recipe Notes

Variations of this pumpkin cake – I love this cake with cream cheese frosting! It is truly decadent and delicious. But, if it’s a little on the sweet side for you, give my Pumpkin Donut Bundt Cake a try! It’s the same base pumpkin cake recipe but is instead brushed with melted butter and topped with cinnamon and sugar.
Salted or unsalted butter? I always use salted butter in my baking, if anything just out of habit. However if you do not have salted butter on hand – no worries. Just add 1/2 tsp of salt to your batter.
Is the frosting shelf-stable? This cream cheese frosting calls for 2 tablespoons of milk which make the frosting a little lighter and fluffier. The frosting has a high enough sugar content that it is still shelf-stable despite having some dairy in it.
Storage – Despite this cake being shelf-stable, I still recommend storing the cake in the refrigerator especially if you need it to last more than 1-2 days. This cake is good at room temperature up to 2 days, and stays fresh in the fridge for 1 week.

Ingredients

For the Pumpkin cake

1 box yellow cake mix
1/2 cup salted butter, melted
1/4 cup milk
1/4 cup granulated sugar
4 eggs
1 -15oz can pumpkin puree
2 tsp pumpkin pie spice
1 tsp cinnamon

For the Cream Cheese Frosting

(1) 8oz block of cream cheese
1/4 cup salted butter, room temperature
4 cups powdered sugar
2 tablespoons milk

Directions

Making your Pumpkin Cake

Pre-heat oven to 350 degrees.
In a microwave-safe bowl, melt 1/2 cup butter butter
Combine melted butter, sugar, eggs, milk, & pumpkin. Mix until combined.
Add cake mix, 1 tsp cinnamon and pumpkin pie spice, mix dry ingredients into wet ingredients until fully combined.
Grease bundt cake with non-stick cookie spray or coat pan with butter.
Pour batter into pan, bake for 35 minutes for a bundt cake.
While cake is baking, take 1/4 cup butter out of the refrigerator to come to room temperature.
Let cake completely cool before frosting.

Making your Frosting

With an electric mixer, cream together the cream cheese and butter.
Slowly add in powdered sugar, 1 cup at a time.
Once cream cheese, butter, and powdered sugar are combined, add in the 2 tablespoons of milk and beat together on high until frosting is light and fluffy.
Once cake is completely cooled, frost cake and enjoy!