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Pumpkin Spice Cake

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
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    16 servings


  • 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


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

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Average Rating:
  • 2124arizona
    Jun 24, 2017

    Excellent dessert for a Thanksgiving meal.

  • ebramkamp
    Dec 31, 2016

    I made these but realized I didn't have a spice cake mix but had a butter flavored cake mix. I added 1/4 tsp nutmeg and a dash of ground cloves to the batter because of my mistake. Well the mistake was absolutely delicious. I frosted with cream cheese frosting and they were gobbled uI will definitely make them again.

  • angela32
    Dec 2, 2016

    I actually made this in two loaf pans and left out the nuts. It made a great quick "bread".

  • csue67
    Dec 16, 2015

    Easy, delicious and moist. Everyone loved it

  • krindfleisch
    Nov 19, 2015

    Made this for a family dinner. Delicious! My husband is not a big dessert eater but said I should have made two since there wasn't much left (had to send some home with my granddaughter ... she also LOVED it!)

  • bearinaix
    Nov 1, 2015

    Loved this - it was incredibly moist. I took it to a Halloween party last night and had 3 people tell me how delicious it was. It tasted more of a spice cake than pumpkin cake. I added a cream cheese frosting (4 oz. cream cheese, 3 T maple syrup, 1 1/2 c powdered sugar, 1 T milk) that I highly recommend adding on top. A keeper!!!

  • dsm
    Sep 28, 2015

    I hesitated to try this cake because I'm not fond of pumpkin, but this I like! It is easy to make; the spice cake mix is a great base. I usually love pecans but will leave them out next time -- I actually like the texture without the nuts. Used Cool Whip rather than cream cheese frosting or maple glaze which would have been too sweet for us. I set the timer for 45 minutes and it was absolutely done so will check earlier next time.

  • ms11145
    Nov 9, 2013

    I have made this many times and it is always a hit. I just got through making it again. This time I had some left over canned frosting in the refrigerator . I mixed it with 2 heaping tablespoons of pumpkin spiced cream cheese. I did add 1 T. of milk for easier mixing. The pumpkin cream cheese frosting with the pumpkin spiced cake gets 5 stars and 2 thumbs up!

  • NVL
    Oct 28, 2012

    I have made this recipe twice and love it more each time. As requested by my daughter, I am now making it for a third time for her 16th birthday. Very easy and delicious.

  • juliep67
    Dec 9, 2011

    No comment left