Ready to dive into the cozy flavors of fall with minimal effort? This pumpkin spice cake recipe using spice cake mix is your ticket to a deliciously simple dessert that screams autumn. Perfect for those who love the taste of pumpkin spice but want to keep things straightforward.
Why This Recipe Works
- It combines the convenience of a spice cake mix with the rich, autumnal flavor of pumpkin, creating a moist and flavorful cake with minimal effort.
- The addition of pumpkin puree not only adds flavor but also moisture, ensuring your cake is never dry.
- It’s versatile! Serve it as is, or dress it up with cream cheese frosting for an extra special treat.
- Perfect for beginners and seasoned bakers alike, this recipe is foolproof and delivers consistent results every time.
- It’s a great way to use up that leftover pumpkin puree from other fall baking projects.
Ingredients
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tsp pumpkin pie spice (optional, for extra flavor)
Equipment Needed
- 9×13 inch baking pan
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your 9×13 inch baking pan with a light coating of oil or non-stick spray to ensure your cake doesn’t stick. This step is crucial for easy removal and serving.
Mix Your Ingredients
In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, water, and pumpkin pie spice if using. Use a whisk or electric mixer on medium speed to blend everything together until smooth. The batter will be thick, but that’s exactly what you want for a moist cake.
Bake to Perfection
Pour the batter into your prepared baking pan, spreading it evenly with a rubber spatula. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden and pulling away from the sides of the pan.
Cool and Serve
Allow the cake to cool in the pan for at least 10 minutes before slicing. This resting period helps the cake set and makes it easier to cut. Serve warm or at room temperature, with or without frosting, depending on your preference.
Tips and Tricks
For an even more decadent treat, consider adding a cream cheese frosting. Simply beat together 8 oz of softened cream cheese, 1/2 cup of softened butter, 3 cups of powdered sugar, and 1 tsp of vanilla extract until smooth. Spread over the cooled cake for a rich and creamy finish. If you’re short on time, a store-bought cream cheese frosting works just as well. Another tip is to toast some pecans or walnuts and sprinkle them on top for added texture and flavor. Lastly, if you’re making this cake for a special occasion, consider baking it in two 9-inch round pans for a layered cake effect. Just adjust the baking time to 25-28 minutes.
Recipe Variations
- Chocolate Chip Pumpkin Spice Cake: Fold in 1 cup of semi-sweet chocolate chips into the batter before baking for a chocolatey twist.
- Pumpkin Spice Cupcakes: Divide the batter among 24 cupcake liners and bake for 18-22 minutes for individual servings.
- Gluten-Free Version: Use a gluten-free spice cake mix and ensure all other ingredients are gluten-free.
- Vegan Pumpkin Spice Cake: Substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a vegan cake mix.
- Spiced Up Version: Add an extra teaspoon of pumpkin pie spice or even a pinch of cayenne pepper for a warm kick.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin puree, you can use it in place of canned. Just make sure it’s smooth and has a similar consistency to the canned version. About 1 3/4 cups of fresh puree should do the trick.
How should I store the cake?
This cake can be stored at room temperature, covered, for up to 3 days. If you’ve frosted it with cream cheese frosting, it’s best to keep it in the refrigerator and let it come to room temperature before serving.
Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This pumpkin spice cake recipe using spice cake mix is a simple, delicious way to enjoy the flavors of fall. With minimal ingredients and effort, you can create a moist, flavorful cake that’s perfect for any occasion. Whether you dress it up with frosting or enjoy it as is, it’s sure to be a hit.
