This pumpkin cake with yellow cake mix is a foolproof fall dessert that’s ready for the oven in just 10 minutes. It always turns out moist, tender, and full of warm pumpkin spice flavor. Perfect for cozy family dinners or holidays!
If you love pumpkin recipes as much as we do, be sure to try these easy one-bowl pumpkin muffins, a loaf of one-bowl pumpkin bread, and these pumpkin bars with cream cheese frosting, too!
Table of Contents
Before You Get Started
A few tips will make sure your cake turns out perfectly every time:
- Be sure to use a can of pumpkin puree, not pumpkin pie filling, since the pie mix already has sugar and spices added.
- You only need 1 cup of pumpkin — not an entire can.
- A box of vanilla instant pudding mix is key to giving the cake extra moisture and structure. You only need the small 4-serving (3.4 ounce) box of dry instant pudding mix (not prepared into actual pudding).
- Room temperature eggs mix better: Set them out 30 minutes before baking for the smoothest batter.
- Store-bought cream cheese frosting works great, but if you want to make your own, go for it. Either way, stir in a little cinnamon for an extra layer of cozy, homemade flavor.
How to Make Pumpkin Cake with Cake Mix
My friend Jackie gave me this recipe more than 6 years ago, and I’ve finally come around to sharing it with you on here. Jackie says it’s one of the best cakes she’s ever had, and I totally agree!
Step 1: Preheat and Prepare
First, set your oven to 350°F and grease a 9 x 13-inch baking dish. This simple prep step ensures your cake won’t stick and makes for easy serving later.
** Tip: If you’d like to lift your cake out of the pan for easy frosting and slicing, line the pan with parchment paper. Allow plenty of overhang so that you have “handles” to pull up when it’s cool.
Step 2: Mix the Batter
In a large bowl, beat together the cake mix, pudding mix, pumpkin, oil, water, eggs, and most of the spices. Start on low speed until everything is just moistened, then bump it up to medium and beat for two full minutes. That extra mixing time incorporates air and helps create a light, tender cake.
** Tip: Scrape down the sides of your bowl as you mix so no dry bits are left hiding.
Step 3: Bake Until Done
Pour the batter into your greased dish and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should spring back lightly when touched. Glass pans will likely need about 5 extra minutes.
Step 4: Cool and Frost
Let the cake cool completely on a wire rack before frosting. This takes about 2 hours, but don’t rush it (warm cake means melted frosting!).
Stir a little cinnamon into the cream cheese frosting for added warmth, then spread it evenly over the cooled cake. Slice into squares and enjoy. It’s great with a scoop of vanilla ice cream, too!
** Tip: If you’d like to be able to frost the sides of your cake as well, I recommend purchasing two cans of cream cheese frosting.
** Quick Note: This is a great make-ahead fall dessert, since the cake stays moist and tastes even better on Day 2 when the flavors have had a chance to come together.
Variations
- Prefer a spicy pumpkin cake recipe? Use a box of spice cake mix instead of yellow cake mix. It will add some extra “zip” to your spiced cake! You can also add extra ginger, fresh ginger, candied ginger, or other spices to the cake batter.
- Omit the cinnamon, nutmeg, ginger, and cloves, and substitute with 1 tablespoon of pumpkin pie spice.
- Possible mix-ins: Add chocolate chips, raisins, or chopped nuts to the batter for texture.
- A box of white cake mix or vanilla cake mix will also work; the cake will just have a slightly different flavor.
- Topping Variations: Substitute with a can of vanilla frosting, a simple dusting of powdered sugar, a brown butter glaze, caramel drizzle, or a dollop of maple whipped cream.
- Bake the cake batter in two or three round cake pans to make a layer cake. Check the smaller cakes at the 25-minute mark since they might need less time. You will need extra frosting for the layers.
Preparation and Storage Tips
- Make Ahead: Bake the pumpkin spice cake ahead of time, cool, and wrap tightly with plastic wrap. Store at room temperature overnight, and then frost before serving. You can also freeze the unfrosted cake for up to 2 months.
- Store: Keep the cake covered in the refrigerator for up to 4 days. Bring it out of the fridge and let it sit on the counter for about 30 minutes so that it comes to room temperature before serving.
- Freezer: Freeze the baked, frosted cake for up to 2 months. Just make sure that it’s wrapped tightly to prevent freezer burn, and remember that the frosting might not look nearly as pretty when it’s unwrapped. Thaw in the refrigerator overnight.
** Pro Tip: Refrigerated cake is delicious cold. Try it!
Troubleshooting Common Issues
- Why is my cake soggy in the middle? You likely didn’t bake it long enough. If you’re using a glass pan, you’ll need to increase the baking time by about 5 minutes. Always use the toothpick check to make sure it’s done in the center.
- Can I reduce the oil for a lighter cake? Yes, you can reduce the oil slightly, but don’t cut it too much or the texture will turn dry. Make up the difference with unsweetened applesauce or extra pumpkin puree to keep the cake moist.
- Why did my cake turn out dense? Only use 1 cup of pumpkin (not an entire can). Too much pumpkin will make the cake heavy and gummy. Make sure you beat the batter for the full two minutes on medium speed, too. It incorporates air and helps keep the cake light.
- How do I keep the frosting from getting runny? If your kitchen is warm, chill the frosting for a few minutes before spreading it on the cake. I also like to store the cake in the fridge so that the frosting stays nice and firm.
- Why did my cake sink in the middle? It probably needed a few more minutes in the oven. Check with a toothpick in several spots before pulling it out.
Frequently Asked Questions
- Can I use pumpkin pie filling instead of purée? No, pie filling already contains sugar and spices, which will throw off the recipe. Stick with plain pumpkin purée.
- What if I don’t have pudding mix? Pudding mix adds moisture, richness, and a soft, velvety texture to the cake. The starches in the pudding help the cake hold onto moisture, while the added sugar and flavoring make it taste richer and more homemade. It also gives the crumb a slightly denser, more tender texture. You can still bake the cake without pudding mix; however, it will be less rich, and will have a different flavor and texture.
- Why yellow cake mix instead of spice cake? We love the flavor of the yellow cake mix, and the flexibility to season it with just the right amount of pumpkin spice seasoning blend. That said, a spice cake mix will also work fine; you’ll just need to omit the extra spices or decrease them.
- Can I make this in a Bundt pan? Yes, bake the cake in a 350°F oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Can I make this into cupcakes? Yes. Divide the batter evenly into lined muffin tins and bake at the same temperature for about 18 to 22 minutes.
I made two of these cakes and took one to church and one to the senior center and their wasn’t a bite left! Everyone raved about them. Thanks for sharing. Will be making this for Thanksgiving!
– Sue
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Pumpkin Cake with Yellow Cake Mix
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
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 (16 ounce) can cream cheese frosting (increase to 2 cans of frosting if you'd like to frost the sides of the cake as well as the top)
- Optional garnishes and decorations: candy pumpkins, candy corn, sprinkles, or chopped nuts
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. If you'd like to be able to lift the cake out of the pan for easy frosting and slicing later, line with a parchment paper overhang. 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 the batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack, and then transfer to a serving platter once it's completely cool, if you'd like.
- Once the cake is completely cool, prepare the frosting. Stir the remaining ½ teaspoon of cinnamon into the cream cheese frosting.
- Spread the frosting evenly over the cooled cake.
- Slice and serve!
Notes
- Alternate pan options: Bundt: 45-55 min; Cupcakes: 18-22 min
- Pudding mix: Use the 3.4-oz box of DRY instant pudding (vanilla or butterscotch will both work).
- Spice substitute: Use 1 tablespoon of pumpkin pie spice instead of the homemade seasoning blend.
- Testing doneness: The toothpick should have moist crumbs, not wet batter.
- Storage: Refrigerate the frosted cake for up to 4 days; freeze the unfrosted cake for up to 2 months.
- Make it richer: Substitute melted unsalted butter for the oil.
Nutrition
For another festive treat made with cake mix, don’t miss my grandmother’s rum cake recipe, this chocolate chip bundt cake, this apple bundt cake, or this strawberry cake with cream cheese frosting!
So delicious!! I made it three times this month. Once with cream cheese frosting, another time I sprinkled cinnamon sugar on the top before baking it (and then rippled it with a knife so it baked nice and crispy/crunchy) and the third time I spread a warm caramel frosting/glaze on it and let it set up. All three were great with this very flavorful, moist cake!!!!
– Mary Beth
Originally published in September, 2019, this post was updated in October, 2025.
Thanks for the instruction. I made it last night by following your instruction. My son loved it. Thanks
That’s awesome, Stella! Thank you!
I made this as a Bundt cake and followed the baking instructions on the back of the cake mix box. It turned out so yummy! Will be making this again for sure!!!
Oh, that’s such a great idea, Kimberley! Thanks for the tip! 🙂
Love this recipe. I used spice cake mix and french vanilla pudding. It was what I had. It was so moist and delicious. Co workers loved it. The package of pudding makes it so good. I didnt have to add the spices since i made it with the spice cake. We will be making this often. Thank you
Thank you, Penny! We’re so happy you enjoyed it.
We love everything pumpkin !! This is perfect cake for fall!
Thanks, Karly! I totally agree — pumpkin is the best. You have some great pumpkin recipes on your site, too! 🙂
I assume I can use the sugar free option cake mix, frosting and pudding…trying to avoid sugar as much as possible. I look forward to trying it.
Yes, that should work well, Stella! Enjoy! 🙂
Hi instead of frosting can I use sugar/ Cinnamon, and what is the measurement
Thank you
Hi,
You can absolutely top the cake with whatever you like! We’re not sure what the measurement would be as we’ve never tested it but would love to know how it goes if you do.
Quick question…recipe states use 3.4 oz box of pudding, 4 serving size. I did not see any that size in the store, yet the 1 oz box says 4 servings.
Please clarify.
Hey, Stella! I think that the 1 ounce box is the sugar-free version of the Instant Pudding, which would be fine to use as well. The 3.4 ounce box is the regular version that serves 4. You just want to make sure that you’re using the smaller box. Hope that helps to clarify!
Indeed it is the sugar-free. Thank you so much for your quick reply as I am taking this to a get together tomorrow!
Perfect! Enjoy! 🙂
Hi Stella I use the sugar free ingredients and it still turns out good. I just got finished making one this morning. I also use the whole can of pumpkin instead of a cup. It stays super moist. It’s my favorite ❤️
Thank you for the feedback, Joyce! We’re so glad you were able to make the recipe work for you.
Can u use pumpkin pie spice if I dont have the others? If so how much?
I used sugar free cake mix and sugar free pudding mix. The cake rose very high when baking. As it cooled it fell flat and shrunk away from the sides of the baking pan. I think it was the sugar free pudding mix that made this happen. It still tasted good, but I won’t use sugar free pudding mix again when baking. This happened once before when I made a chocolate cake.
Can I bake in a Bundt pan or does it have to be 9×13?
Hi, Amanda! You could probably do the Bundt pan, but I haven’t tried it that way, so I’m not sure about cooking time/temp. 🙂
I was a little confused about the cake mix. It says beat cake mix does that mean prepare the cake mix as directed on the box and then add all the other ingredients ? Or use the cake mix as your flour ingredients and then and all the other ingredients.
Hi, Joy! The full instruction says to “beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, 1 ½ teaspoons 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.”
So you’re making the cake batter by combining the cake mix with all of those other ingredients listed. Hope that clarifies!
Can i substitute sweet potatoes doe the pumkin?
Hi, Patricia! I think so, but I haven’t actually tried it myself. In general, pumpkin puree tends to have a bit more moisture in it than sweet potatoes do, so the texture of the cake may be a bit different, but I think you could probably make that substitute okay. 🙂
I made two of these cakes and took one to church and one to the senior center and their wasn’t a bite left! Everyone raved about them. Thanks for sharing. Will be making this for Thanksgiving!
That’s amazing, Sue! Thanks for taking the time to let me know. I’m so glad that the cake earned a spot on your Thanksgiving table. 🙂
fun
What hand mixer do you recommend? No room in my kitchen for a standing mixer, unfortunately.
This is my favorite hand mixer: https://amzn.to/3QLXEFJ
I used sugar free cake mix and sugar free pudding mix. The cake rose very high when baking. As it cooled it fell flat and shrunk away from the sides of the baking pan. I think it was the sugar free pudding mix that made this happen. It still tasted good, but I won’t use sugar free pudding mix again when baking. This happened once before when I made a chocolate cake.
Sorry to hear this, Joyce! The sugar-free mix definitely could have been the culprit.
So delicious!! I made it three times this month. Once with cream cheese frosting, another time I sprinkled cinnamon sugar on the top before baking it (and then rippled it with a knife so it baked nice and crispy/crunchy) and the third time I spread a warm caramel frosting/glaze on it and let it set up. All three were great with this very flavorful, moist cake!!!!
Thank you for the feedback, Mary Beth! We’re so glad it’s been such a hit.
This cake was delicious. My guests asked for second helpings.
We’re so happy to hear this! Thank you for trying it out, Cynthia.
Hi , can I use a Bundt pan? Thanks looks wonderful
Hi Sandy! We’ve never tested this with a bundt pan, but other readers have had success with it.
I spiced it up a bit with pumpkin spice jello mix. Also topped it with Carmel sauce and heath bits before frosting with a container of whipped cream Cheese frosting
Sounds wonderful! Thanks for those ideas!
I just took this out of the oven and the smell is just incredible! Came together so easily and quickly. I’m bringing it to my church lunch on Sunday. I’ll let you know how it went over.
We hope you enjoy it, Donna!
Can this be made with a 13.25 oz. box of butter recipe yellow cake mix? Could I add flour to make the 15 oz. size?? Thanks.
Hi, Doris! I haven’t tried it, but I think the slightly smaller box should still work fine. And yes — you can try adding a little bit more flour to get it to the 15-ounce mark. Let me know if you give it a try!
Hi, for this recipe can I use a box of chocolate Cake mix instead yellow cake mix Thanks
Made this yesterday as written, but as cupcakes. I made a cream cheese filling that I “dolloped” on top of each cupcake. The batter is delicious, and the crumb is very light. I tried 3 different sizes of cupcakes, from large to regular to mini. All came out well, especially the 2 smaller sizes, since I overfilled the large and they were tricky to get out of the pan. This recipe is going in my “winners” file!
Sounds delicious! We’re so glad they turned out well for you.