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Pumpkin Spice Cake with Cake Mix

This pumpkin spice cake starts with a box of spice cake mix and a package of vanilla pudding mix. Canned pumpkin makes this cake irresistibly moist! The cake is topped with a creamy orange cream cheese frosting.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Servings: 20 pieces

Equipment

  • 1 13 x 9-inch baking pan

Ingredients

  • non-stick baking spray
  • 1 box of spice cake mix
  • 1 box of vanilla instant pudding
  • 1 cup pumpkin, canned (make sure it's pure pumpkin)
  • ½ cup vegetable oil (canola, corn, sunflower, et)
  • ½ cup water
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger

For Orange Cream Cheese Frosting

  • 1 package cream cheese (8 oz) room temperature
  • 1 stick butter (8 oz) room temperature
  • 2 cups powdered sugar 240 grams
  • 2 tablespoons fresh orange juice
  • 1 tablespoon grated orange zest

Instructions

  • Preheat oven to 350℉ (180℃) and spray a 13 x 9-inch baking pan with non-stick spray.
  • Grab a large bowl and combine the cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl, then turn the mixer up to medium and beat for 2 minutes until the cake batter is well blended. (You can also use a whisk or a spoon for this step)
  • Scrape batter into the prepared cake pan.
  • Bake the cake for 35 minutes on the centre rack. The cake will spring back lightly when you press the top with a finger. You can also poke a toothpick into the centre of the cake to make sure it comes out clean.
  • Let the cake cool in the pan on wire rack before frosting.

Make the Orange Cream Cheese Frosting

  • Place the butter and cream cheese into a large bowl and blend with an electric mixer on low speed for 30 seconds. Stop the mixer.
  • Add the powdered sugar a bit at a time until everything is combined. Pour in the orange juice and the zest and mix for an additional minute until the frosting is light and creamy.
  • Frost the cake in the pan and put it into the fridge, uncovered, for 20 minutes to let the frosting set.
  • Slice into squares and enjoy!

Notes

  • Cover the frosting with waxed paper and keeper the cake in the fridge for up to 1 week. 
  • For some crunch, sprinkle ½ cup of toasted nuts over the top of the icing.