You have got to try our pumpkin cake with yellow cake mix and cream cheese frosting. You need just 5 ingredients to bake in an 8×8 pan or make cupcakes with it!! An easy Fall dessert like our Pumpkin Bars with Cake Mix that is family friendly and your kids will love.
Ok so we have used these two main ingredients to make all sorts of treats. We started with this Pumpkin Dump Cake which has a very different texture than this one with little to no mixing at all and a deeper spiced flavor to it. Both are excellent this time of year.
There are two versions to this, we will explain both below but the first with a few more ingredients than the other is more like cake. It is a great cake mix hack to make a “normal” boring box into something totally different. It is likely that your family and/or guests won’t even know that it wasn’t homemade. 😉
If you wanted less items you can just combine the puree and dry mix together like we did with our Pumpkin Bread with Spice Cake Mix. The difference is the texture, this one is much more dense and flat not rising much at all. In that case you would use the same square pan instead of using a loaf like we did when we called it “bread”.
Ingredient Notes
You will start off with 1 box of yellow cake mix used, could use spice cake mix instead for darker color and flavor if you preferred. As far as boxed cake mix recipes there are several swaps but what we list is the best option we’ve tested.
A few large Eggs will make it rich and keep it fluffy. We prefer organic free range for the richest flavor and texture.
Can you make pumpkin cake without eggs?
Yes if you have an allergy or don’t have any on hand you can instead follow our pumpkin crazy cake recipe without eggs or milk!
As for the liquid necessary to make the batter you want some Milk, whole or 2% is best to add moisture to the batter. If you need a dairy free alternative cashew milk is the thickest and best choice.
To make this the best of the best you want to fold in Cream cheese that has been softened quite a bit (but not melted) so it incorporated well adds richness to this dessert.
Then to add the classic Fall flavors you want some canned Libby’s pumpkin puree or use homemade if you want to make from scratch.
What can I use other than pumpkin puree to make pumpkin cake?
Sweet potato puree has a similar color, texture, and sweetness to pumpkin puree. It’s one of the best substitutes, and the flavor is also mild and earthy. Mashed bananas provide similar moisture and natural sweetness to pumpkin puree. However, they will add a distinct banana flavor.
Greek yogurt adds moisture to the cake, although it won’t replicate the pumpkin flavor. It works well if you’re just looking for a moist texture. Canned carrot baby food has a similar texture and color to pumpkin puree and works as a substitute in a pinch.
How Long to Bake Cake Mix Pumpkin Cake
Preheat the oven. Combine wet ingredients. Whisk together. Add dry ingredients in with this and mix everything thoroughly. Transfer to 8 x 8 or 6 x 9 inches baking dish. Bake for 35-40 minutes or until a toothpick comes out mostly clean with moist crumbs attached, not dry. Let cool in the baking dish on a cooling rack
Baked In a Bundt Pan
If you wanted to bake this in a prettier pan I would instead follow our Pumpkin Bundt Cake with Cake Mix recipe. It is slightly different but has raving reviews that feeds more people than this one does so if you are feeding a larger crowd (or want more leftovers) I would go with that tweak.
How Long to Bake into Cupcakes
If you wanted to use the same batter to bake faster in a more grab and go fashion, use a muffin tin! Still set to 350 degrees F but you only need about 18 minutes until these are done. If I am in a rush or want to be able to serve it easier without any slicing involved I will go with these instead. With a dollop of frosting they are a fave.
FAQ
No, they are two different products with distinct ingredients and uses. Canned puree is 100% pure pumpkin that has been cooked and blended to smooth with no added sugar, spices, or other ingredients. Pie filling is pre-sweetened and pre-seasoned which makes it convenient for making pies quickly without having to measure out all the spices and sugar separately.
This addition helps add moisture to baked goods in a similar way that oil or butter does. This makes cakes, muffins, and breads softer and more tender. Keep in mind though that it can create a slightly heavier texture compared to using oils or butter. However, this is ideal for many fall-themed baked goods like quick breads and muffins, where a denser, moist crumb is desired.
Pumpkin Cake with Cake Mix Recipe
Equipment
- 1 8×8 pan
- 1 Bowl
Ingredients
- 1 box yellow cake mix, yellow used, could use spice cake mix
- 3 large eggs
- 1/2 cup milk, whole or 2%
- 2 tbsp cream cheese, softened
- 1 cup pumpkin, puree
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350F. Combine milk, cream cheese, eggs, and pumpkin puree in a bowl. Whisk together. Add dry ingredients – yellow cake mix, and spices. Mix everything thoroughly and transfer to a square (approximately 8 x 8 inches)or rectangular (6 x 9 inches) baking dish.
- Bake for 35-40 minutes or until a toothpick comes out mostly clean with moist crumbs attached, do not bake too long. Let cool in the baking dish on a cooling rack (about an hour) before frosting.
Notes
Cream Cheese Frosting
Add all ingredients listed below in a bowl. Beat everything with a mixer until you get a homogeneous, smooth, fluffy mass. Use a spatula to apply the glaze to the surface of the cake and refrigerate for at least half an hour. Then cut the cake into pieces and serve. 1 cup mascarpone 1/3 cup whipping cream 1 tsp vanilla extract 3 tbsp icing sugar Cake Mix Pumpkin Cupcakes – if baking in muffin pan, line with paper liners and fill 3/4 of the way full. Bake about 18 minutes or until tops spring back when gently touched in the center. Remove from tin and on to a cooling rack to cool.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute pumpkin for oil in cake mix?
Yes! You can substitute one for the other and it works well. Puree adds more moisture, a touch of sweetness, and a hint of added Fall flavor, while also reducing the fat content. You use equal parts, for example in our Pumpkin Poke Cake we needed to use 1/2 cup pumpkin instead of 1/2 cup oil because we wanted just the one. You could use half and half too.
