Pumpkin Spice Cake

This easy Pumpkin Spice Cake keeps fall baking ridiculously simple. Spice cake mix, canned pumpkin and water make the batter—just three ingredients and about 10 minutes of prep before this 9×13 cake goes in the oven.

• Prep Time: 10 minutes
• Bake Time: 25 minutes
• Total Time: 35 minutes, plus cooling
• Servings: 12

Ingredients:

🧡 Have another box of spice cake mix in the pantry? Our Pumpkin Spice Trifle turns it into a layered fall dessert with pumpkin cream cheese filling, whipped topping and crushed gingersnaps.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions:

Step 1: Preheat oven to 350º F. Spray a 9×13-inch baking pan with baking spray.

Step 2: In a medium bowl, combine cake mix, canned pumpkin puree, and water. Mix until combined and smooth with an electric hand mixer. Pour into the prepared baking pan and spread evenly.

Step 3: Bake cake in the oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. Sprinkle with powdered sugar before slicing. Serve and enjoy! Caution: The cake will be hot when removed from the oven.

🍋  Simply Made Suggestions

• Use pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.
• Baking times may vary, so begin checking the cake after 22 minutes.
• Let the cake cool completely, then top it with cream cheese frosting instead.

🧊 Leftovers

Cover the cake or transfer it to an airtight container. Store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. If you use cream cheese frosting, the cake must be refrigerated.

🎃 Before You Go…

Still have pumpkin left in the can—or just not done with pumpkin season yet? Browse our easy pumpkin recipes for fall for more simple breakfasts, baked treats and desserts to make after this Pumpkin Spice Cake.