Pumpkin Spice Cake Recipe

It’s time for all things pumpkin spice and this pumpkin spice cake recipe is a must-have! Not only is it simple to make, it’s also packed with some delicious flavors. I made this for a get together recently and it made for the perfect dessert for the event. This recipe will be the perfect addition to your Thanksgiving dinner dessert table. It’s also so easy that a kid could make it!

Pumpkin Spice Cake Recipe

This recipe is inspired by my friend Crystal’s pumpkin pie recipe.
See it here —> Surviving a Teacher’s Salary’s Pumpin Pie Recipe

Ingredients

1 box Yellow Cake Mix (Aldi has cake mix for under a dollar!)
15 oz Pumpkin Puree
3 Eggs
1 Tablespoon Nutmeg
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger 
Whipped Cream (Not the can)

Making your Pumpkin Spice Cake

Preheat oven to 350°

Start by mixing together all dry ingredients. You will need to use a whisk or fork to mix it together and break up any chunks. If you leave any clumps of dry ingredients you will end up with white spots in your cake. I learned this the hard way the first time I made this cake.

Add all of your wet ingredients next. You will want to add your eggs and pumpkin puree. Do not mix it in until you have both ingredients.

Use your hand mixer to mix it. Turn it on low and only mix until well mixed. You don’t want too much air in the batter. Just make sure to mix it until there are no clumps and then you are good to go.

Grease 2 cake pans. 

Pour half of your batter into each pan. Make sure you are leveling out both so that it is even when you want to layer it later.

Put both pans in the oven. Make sure to put on the middle rack of the oven. It will help you avoid burning tops or having the bottoms be too gooey. (Yes, gooey is a legit word.)

Bake at 350° for about 25 minutes. I say about because every oven will cook differently. You will want to put a toothpick in the middle to check it and see if it is fully cooked.

Let your cake cool for 10 minutes. 

Flip cake out onto a plate and let cool until cooled completely. You can put it in the fridge to cool if you are worried about time.

When it is cooled completely, use your whipped cream to ice your first layer. You will want to make sure it gets an even spread.

Add your second cake and then ice with whipped cream. You can ice completely but we like the naked cake look because you don’t want to overdo it on the whipped cream.

You can serve this cake immediately or put it away for later. I recommend refrigerating until serving so the whipped cream doesn’t melt.

Looking for more pumpkin fun?

Pumpkin Spice Cake Trifle – Looking for a delicious recipe that serves up for each person at your special event. Don’t miss this pumpkin spice cake trifle recipe!

Slow Cooker Pumpkin Cake  Do you want to enjoy the cake above with a bit of a twist? I have a slow cooker version of this pumpkin cake. It won’t hold up the same way but it makes a great treat warm with some ice cream on top! It’s the perfect fall treat on a cold day.

Pumpkin Spice Cake Mix Cookies  Who said you had to only enjoy pumpkin spice in a cake only? Try out these simple pumpkin spice cake mix cookies that are sure to be a hit at your next get together!

Pumpkin Spice Playdough  Looking for a way to have some fun with the kids? This pumpkin spice scented playdough is sure to make your kids smile while smelling simply amazing.

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Pumpkin Spice Cake Recipe

Author: Meagan

Ingredients

• 1 box Yellow Cake Mix Aldi has cake mix for under a dollar!
• 15 oz Pumpkin Puree
• 3 Eggs
• 1 Tablespoon Nutmeg
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Ground Ginger
• Whipped Cream Not the can

Instructions

1. Preheat oven to 350°
2. Start by mixing together all dry ingredients. You will need to use a whisk or fork to mix it together and break up any chunks. If you leave any clumps of dry ingredients you will end up with white spots in your cake. I learned this the hard way the first time I made this cake.
3. Add all of your wet ingredients next. You will want to add your eggs and pumpkin puree. Do not mix it in until you have both ingredients.
4. Use your hand mixer to mix it. Turn it on low and only mix until well mixed. You don't want too much air in the batter. Just make sure to mix it until there are no clumps and then you are good to go.
5. Grease 2 cake pans.
6. Pour half of your batter into each pan. Make sure you are leveling out both so that it is even when you want to layer it later.
7. Put both pans in the oven. Make sure to put on the middle rack of the oven. It will help you avoid burning tops or having the bottoms be too gooey. (Yes, gooey is a legit word.)
8. Bake at 350° for about 25 minutes. I say about because every oven will cook differently. You will want to put a toothpick in the middle to check it and see if it is fully cooked.
9. Let your cake cool for 10 minutes.
10. Flip cake out onto a plate and let cool until cooled completely. You can put it in the fridge to cool if you are worried about time.
11. When it is cooled completely, use your whipped cream to ice your first layer. You will want to make sure it gets an even spread.
12. Add your second cake and then ice with whipped cream. You can ice completely but we like the naked cake look because you don't want to overdo it on the whipped cream.

Recipe Notes

You can serve this cake immediately or put it away for later. I recommend refrigerating until serving so the whipped cream doesn't melt. 

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