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Pumpkin Spice Cake

Name: Pumpkin Spice Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 1 package spice cake mix (regular size); 3 large eggs, room temperature; 1 cup canned pumpkin; 1/2 cup water; 1/2 cup canola oil; 1 package (3.4 ounces) instant vanilla pudding mix; 1 teaspoon ground cinnamon; 1/2 cup chopped pecans; Cream cheese frosting or whipped cream

13 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 45 min. + cooling

Makes

16 servings

Updated: Jun. 30, 2023

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year. —Kathy Rhoads, Circleville, Ohio

Ingredients

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Pumpkin Spice Cake Tips

Can you use other kinds of cake mix to make pumpkin spice cake?

Yes! You can also use carrot cake mix to make pumpkin spice cake. One substitution you shouldn't make, though? Pumpkin pie filling for canned pumpkin. Pumpkin pie filling contains sweeteners and spices, which affect the flavor of the cake. (Because this recipe only uses 1 cup of canned pumpkin, you’re going to have some extra. Check out our favorite ways to use leftover pumpkin puree!)

Can you bake pumpkin spice cake in other kinds of pans?

You can adapt your cake recipe to bake in other pans, but you’ll need to make some adjustments. A typical tube pan holds 10-12 cups of batter, which is slightly more than what you’d bake in a 13x9-in. pan or in 2 (9-in.) round pans. So when pouring the batter, be sure not to overfill—leave about 1/4- to 1/2-in. of space at the top to allow the cake to expand. You’ll also need to reduce the baking time, checking the cake every 10 to 15 minutes until a toothpick inserted in the center comes out clean.

How should you store pumpkin spice cake?

Store your homemade cake in an airtight container at room temperature and enjoy within 5 days. Slices (or the whole cake!) can also be wrapped tightly in plastic wrap and frozen for up to 2 months.

—Julie Schnittka, Taste of Home Senior Editor

Nutrition Facts

1 piece: 318 calories, 14g fat (3g saturated fat), 35mg cholesterol, 328mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 3g protein.