This tender and delicious Spice Cake Mix with Pumpkin is super easy to make for the perfect fall and winter dessert! With only 2 main ingredients, you can quickly throw together this moist cake with warm and comforting flavors.
It's ready in less than an hour so you can address your cravings in a snap! With some white chocolate chips or special fall sprinkles, you can take the presentation and flavor to another level and make it a truly special dessert.
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🩵 About This Recipe
This super easy 2 ingredient cake is the perfect quick dessert for all of your fall baking needs! Featuring spice cake and canned pumpkin, this moist and decadent cake is packed with nostalgic autumnal flavors.
With the option to add white chocolate chips and fall themed sprinkles for some extra color and sweetness, this dish comes together in seconds and turns out perfectly every time. Best of all, it's slightly better for you because it uses pumpkin puree instead of oil!
Can't get enough pumpkin desserts? Try a batch of Pumpkin Cream Cheese Crescent Rolls, some Pumpkin Cheesecake Whoopie Pies, or a Crockpot Pumpkin Spice Dump Cake!
What readers are saying...
The white chocolate chips add the perfect bit of sweetness! I'm so glad to see a cake recipe without frosting!
- Sandra
🧂 Gather Your Ingredients
- spice cake mix - I like to use Betty Crocker's spice cake mix, but any brand will work fine. You can also make your own if you prefer!
- canned pumpkin - keep in mind that this is not the same as pumpkin pie filling; you want 100% pure pumpkin!
- white chocolate chips and fall sprinkles - these optional ingredients can add some flavor and make the presentation more fun.
🔪 Let's Make Spice Cake Mix and Canned Pumpkin!
(Or click here to jump right to the recipe card with measurements!)
Add Ingredients
To a large mixing bowl, add the cake mix, pumpkin puree, and white chocolate chips (if using).
Combine
Mix until a batter forms. Try to eliminate as many lumps as possible, but don't overmix.
Bake
Pour spice cake batter into a prepared baking pan and add sprinkles on top (if using). Bake and enjoy!
💡 Expert Tips and Tricks
- If you can't find spice cake mix, you can make your own. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Check the recipe card for measurements!
- Use a toothpick to ensure that the center of the cake is fully baked.
- Grease the pan with some oil or butter and dust with flour, or layer with parchment paper to ensure the cake comes out without issues.
❔ FAQs
No, pumpkin pie filling already has some spices and sweetening, so using it paired with the cake mix will result in overwhelming flavor.
Absolutely, this is a great way to make a moist and indulgent cake that's a little bit better for you. This also works with brownie mix!
Pumpkin is a nutrient-rich food that is high in vitamins and minerals, particularly vitamin A, vitamin C, potassium, and fiber.
Yes, instead of canned pumpkin you can take a small pie pumpkin or sugar pumpkin and cut it in half. Scoop out all of the seeds and stringy parts, then roast flesh side down until tender. Then remove all of the flesh and process in a blender or food processor. You may need to strain out any excess liquid, but then you can use the pumpkin puree in the same quantities as you would use canned pumpkin!
📝 Substitutions and Variations
- For more add-ins, try chopped nuts like pecans or walnuts, dried cranberries, or raisins. They work instead of or in addition to the chocolate chips!
- Another option is to use a blend of white chocolate and milk chocolate or semi-sweet chocolate chips.
- For even more flavor, add an extra pinch of cinnamon, nutmeg, or ginger.
- Swirl some cream cheese (I like to use the whipped kind) into the batter before baking for an additional creamy layer.
- You can use this recipe to make pumpkin spice cupcakes instead! Fill cupcake liners two-thirds of the way full and bake at 350 degrees F for 15 to 20 minutes, or until a toothpick comes out clean from the center of one of the cupcakes.
Kristin's Kitchen Tip
Don't be concerned if the cake batter seems a bit thicker than what you're used to! Because pumpkin is the only ingredient aside from the cake mix, it's normal if the batter is a little dense.
🥡 Storage
Keep the cake in an airtight container or carefully covered with plastic wrap. It will last a few days at room temperature and can be kept refrigerated for a few days longer, though being in the fridge may dry it out.
Keep It Handy
Don't have time for this spice cake mix and canned pumpkin recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Upgrade this 2 ingredient pumpkin cake by topping with cream cheese frosting, chocolate glaze, or a simple powdered sugar glaze! You can also just dust with powdered sugar.
Serve the cake with a cup of coffee, a mug of hot chocolate, a cup of tea, or a glass of cold milk.
😋 More Easy Cake Recipes You'll Love
- Refrigerator Cake - The ultimate warm weather dessert that requires no baking and can be served cold.
- No Bake Mango Cheesecake - No baking required to create a vibrant and fruity cheesecake!
- Mocha Hazelnut Layer Cake - Fans of coffee and chocolate will love this decadent layered dessert that features hazelnut flavor.
- Banana Rum Cake - This unique recipe from Cocktails and Appetizers combines sweet and moist cake with tasty rum!
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📋 Recipe Card
3 Ingredient Spice Cake Mix with Canned Pumpkin
Ingredients
- 13.25 ounces spice cake mix (1 box)
- 15 ounces pure pumpkin (1 can)
- 1 cup white chocolate chips (optional)
- Fall-themed sprinkles (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the ingredients in a bowl.13.25 ounces spice cake mix, 15 ounces pure pumpkin, 1 cup white chocolate chips
- Pour mixture into baking pan coated with non-stick cooking spray.
- Distribute fall-themed sprinkles on top (if desired).Fall-themed sprinkles
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Prep Tips:
- Use pure pumpkin puree, not pumpkin pie filling.
- The batter will be quite thick, so spread it evenly in the baking pan to help the cake bake uniformly.
- If you don't have a box of spice cake mix, you can make your own. Combine 2 cups flour, 1½ cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon allspice. Use this mixture in place of the 13.25-ounce box of spice cake mix.
- Because ovens and pans vary, the cake may need a little more or less than 25 minutes. Check the center with a toothpick toward the end of the baking time.
Variations:
- Add chopped pecans or walnuts, dried cranberries, or raisins in addition to or instead of the white chocolate chips.
- Boost the warm spice flavor by adding a pinch of cinnamon, nutmeg, or ginger to the batter.
- Swirl softened cream cheese into the batter before baking to create a creamy contrast in the cake.
- If desired, you can skip the white chocolate chips.
Serving Suggestions:
- Top with cream cheese frosting for a richer, more indulgent dessert.
- Drizzle with a simple glaze made from powdered sugar and a splash of milk.
- Keep it super simple with a light dusting of powdered sugar.
- Serve with a warm cup of coffee or spiced tea for a cozy fall or winter treat.
- A glass of milk makes a nice accompaniment, especially for kids.
Storage:
- Store unfrosted leftovers in an airtight container at room temperature.
- If you add cream cheese frosting or another perishable topping, store the cake in the refrigerator.
- For longer storage, wrap the cake well and freeze it in a freezer-safe container. Thaw before serving.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in October 2014, and was republished with tips, step by step photos, and a recipe change in September 2026.
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Amanda says
I make a pumpkin bundt cake every year, but I never thought to add in the white chocolate, I bet that is spectacular!
Healing Tomato says
Wonderful idea for a pumpkins.
Marion@Life Tastes Good says
Oh my!! So easy and it looks soo delish! I love that you used white chocolate chips in this. They make everything amazing (imho)!!
Erin @ The Spiffy Cookie says
Those sprinkles are so fun, I have them too! And I always enjoy a good pumpkin-chocolate combo.
Sandra Shaffer says
The white chocolate chips add the perfect bit of sweetness! I'm so glad to see a cake recipe without frosting! This looks delicious. Love the fun Fall sprinkles!
Erica (@Erica's Recipes) says
putting white chocolate with pumpkin is a fabulous idea! This looks like such a yummy treat!
sarah k @ the pajama chef says
those fall sprinkles are adorable. and that cake looks divine! i wish i had a piece now!
Carrie @Frugal Foodie Mama says
I just love easy-to-make and fun desserts like this! This one looks fall perfect. 🙂
Sarah | Curious Cuisiniere says
Such a beautiful fall cake!
Wendy, A Day in the Life on the Farm says
I LOVE those sprinkles!!