Moist, Spiced, and Incredibly Easy Pumpkin Cake
If you love pumpkin but don’t want to fuss with complicated baking, this Cake Mix and Pumpkin Pie Filling recipe is your answer. Using just a boxed cake mix and canned pumpkin pie filling, you can create a moist, flavorful pumpkin dessert in less than an hour.
This recipe is perfect for fall gatherings, weeknight desserts, or last-minute celebrations, and can be served plain, glazed, or topped with cream cheese frosting.
Why This Recipe Works
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Boxed cake mix saves time and ensures consistent texture
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Pumpkin pie filling adds moisture, spice, and classic pumpkin flavor
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Minimal ingredients, minimal effort
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End result is soft, tender, and perfectly spiced
Ingredients
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1 box yellow or spice cake mix (about 15.25 oz)
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1 can (15 oz) pumpkin pie filling
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3 large eggs
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½ cup vegetable oil (or applesauce for lighter version)
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1 teaspoon vanilla extract
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Optional: ½ cup chopped nuts or chocolate chips
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a 9x13-inch baking pan or line with parchment paper.
2. Mix Wet Ingredients
In a large bowl, combine pumpkin pie filling, eggs, oil, and vanilla extract. Mix until smooth.
3. Add Cake Mix
Gradually stir in the cake mix until fully combined.
Optional: fold in nuts or chocolate chips for added texture.
4. Pour into Pan
Spread the batter evenly in the prepared pan.
5. Bake
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve
Allow to cool for at least 15 minutes before serving.
Optional: frost with cream cheese frosting or dust with powdered sugar.
Tips for Best Results
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Use spice cake mix for extra warm flavor
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Do not overmix once the cake mix is added—this keeps the cake tender
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For a lighter version, substitute half the oil with unsweetened applesauce
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Serve warm with whipped cream or ice cream for an extra treat
Variations
Pumpkin Chocolate Chip Cake
Fold in ½ cup chocolate chips before baking.
Pumpkin Streusel Cake
Top with a simple brown sugar and cinnamon streusel before baking.
Mini Bundt Cakes
Bake in a greased mini bundt pan for individual servings.
Gluten-Free Option
Use a gluten-free yellow or spice cake mix.
Storage & Shelf Life
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Store covered at room temperature for 3–4 days
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Refrigerate up to 5–6 days
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Freeze baked cake for up to 2 months (wrap tightly in foil and freeze)
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned pie filling?
Yes, but add sugar and spices to mimic the pumpkin pie flavor.
Can I make cupcakes with this recipe?
Absolutely—bake for 18–22 minutes at the same temperature.
Is this cake very sweet?
It balances sweetness from the cake mix with the rich pumpkin flavor. Adjust sugar by using a sugar-free cake mix for a lighter option.
Final Thoughts
This Cake Mix and Pumpkin Pie Filling Recipe is perfect for busy bakers who want rich, moist, and perfectly spiced pumpkin cake without the fuss. Whether you serve it as a simple dessert or dress it up with frosting, it’s guaranteed to please any pumpkin lover.
INGREDIENTS
Pumpkin Pie squares
Crust: 1 package of yellow cake mix (reserve 1 cup)
- 1/2 cup margarine
- 1 egg, beaten
- Combine crust ingredients and pat into a greased 9x13 baking pan, set aside
- 2/3 canned milk
- 2 eggs, beaten
- Combine pumpkin filling ingredients until smooth pour over cake mixture.
Topping: 1 cup reserved cake mix
- 1/4 cuup sugar
- 1 teaspoon cinnamon
- 1/4 cup margarine
- Mix until crumbly. Sprinkle over top of pumpkin mixture
First of all bake at 350 degrees 45 to 50 minutesor until a knife inserted comes out clean.
And then top with whipped cream.
Tru this Cooking Recipe Book! pumpkin-pie-filling-recipe
