Pumpkin Spice Cake (with Cake Mix)

There’s something wonderfully old-fashioned about a pumpkin spice cake. The warm spices, the soft pumpkin cake, and that generous layer of cream cheese frosting all feel like something that belongs on a dessert table in the fall.

And this one is especially easy.

This Pumpkin Spice Cake starts with a box of spice cake mix, then gets a little homemade help from canned pumpkin, instant vanilla pudding, eggs, and a few extra spices. The result is a soft, moist cake with plenty of pumpkin spice flavour—without spending a lot of time in the kitchen.

And because no pumpkin cake is complete without cream cheese frosting, I top it with a simple orange cream cheese frosting. It’s creamy, tangy and just a little bit citrusy, which works beautifully with all those warm spices.

It’s the sort of cake I’d happily make for a weekend at home, but it’s also exactly the kind of thing I’d take along to a fall potluck or dinner with friends. I brought it recently to a potluck lunch along with my homemade apple crumble and custard, and it was cozy vibes all around!

Jump to:

• The Magic of This Pumpkin Spice Cake
• Why You’ll Love This Cake
• Step-by-Step Overview
• A Few Tips for Success
• A Retro Fall Cake
• Pumpkin Spice Cake with Cake Mix

The Magic of This Pumpkin Spice Cake

I love a from-scratch cake, but there are times when a shortcut is exactly what you need. We’re all just a little bit tired, aren’t we?

Using a spice cake mix as the starting point means most of the work is already done. The canned pumpkin adds moisture and pumpkin flavour, while the vanilla pudding mix gives the cake an especially soft, tender texture.

A few extra spices make sure the cake still tastes like you’ve been baking all afternoon.

The finished cake is moist, warmly spiced and full of that familiar pumpkin flavour we all start craving once the weather turns cooler.

And no one needs to know it started with a box.

Why You’ll Love This Cake

1. Easy to Make: A cake mix takes care of most of the measuring and mixing, making this a wonderfully simple fall bake.
2. Soft and Moist: Canned pumpkin and instant pudding mix give the cake a lovely tender texture that keeps well for several days.
3. Full of Fall Flavour: Pumpkin, cinnamon and warm spices give this cake that classic pumpkin spice flavour without being overwhelming.
4. That Frosting: The orange cream cheese frosting adds just the right amount of tang and sweetness—and makes the cake feel a little bit special.
5. Perfect for Sharing: This is a great cake to bring to a party, potluck or family gathering. It travels well and can be made ahead of time.

Step-by-Step Overview

1. Make the Cake Batter Combine the spice cake mix, instant vanilla pudding mix, canned pumpkin, eggs and spices. Mix until everything is well combined and the batter is smooth.
2. Bake the Cake Spread the batter into your prepared baking pan and bake until the cake is set and a toothpick inserted into the centre comes out clean.Let the cake cool completely before frosting. I know it’s tempting to get to that frosting, but cream cheese frosting and warm cake aren’t the best combination.
3. Make the Orange Cream Cheese Frosting Beat together the cream cheese and butter until smooth, then add the powdered sugar and orange flavouring or zest. Mix until creamy and spreadable.
4. Frost and Serve Spread the frosting generously over the cooled cake. You can keep it simple and rustic, or add a little extra orange zest over the top.Either way, I think this cake looks best when it doesn’t look too perfect. It’s supposed to feel homemade.

A Few Tips for Success

• Don’t skip the pudding mix. It’s one of the things that gives this cake its wonderfully soft texture.
• Let the cake cool completely. Cream cheese frosting will soften and slide around if you spread it over a warm cake.
• Adjust the spices to your taste. If you love a strongly spiced pumpkin cake, feel free to add a little extra cinnamon or pumpkin spice.
• Keep it refrigerated. Because of the cream cheese frosting, this cake should be stored in the fridge. It will keep well for up to a week.
• Make it ahead. This is one of those cakes that works beautifully when made a day ahead. In fact, I think the flavour is even better once it has had some time to sit.

A Retro Fall Cake

Whether you’re taking dessert to a Thanksgiving dinner, bringing something to a fall party, or simply want something sweet to have with your afternoon coffee, this Pumpkin Spice Cake is an easy choice.

It has all the flavours you’d expect from a classic pumpkin spice dessert, but the cake mix makes it wonderfully uncomplicated.

And that orange cream cheese frosting?

That’s the part that makes it feel just a little more special.

So if you’re looking for an easy pumpkin cake that tastes homemade, has a nostalgic feel and doesn’t require a lot of work, I think this one deserves a place in your fall baking rotation.

Ready to bake? Find the full recipe below, and if you make it, I’d love to hear what you think in the comments. For more inspiration, find me on Pinterest!