Smart shortcut alert! Start with boxed cake mix to make this sweet pumpkin treat.
Sometimes shortcuts get a bad rap. Too often, they’re associated with being lazy, sloppy, or hasty. And while sometimes this is justified (think reading the CliffsNotes instead of the assigned reading), there are smart shortcuts. I love a good shortcut if it means I can be more efficient and the outcome is still quality. Using a boxed cake mix as a starter for a delicious pumpkin cake recipe is definitely a good shortcut!
While there’s nothing wrong with making a boxed cake mix as is and enjoying it (I’m looking at you, Duncan Hines lemon cake), boxed cake mix cakes in general are fairly basic. In this case, the yellow cake mix is just a quick and easy way to get the dry ingredients in the bowl with a simple dump of the boxed mix. Then, adding the moist ingredients like oil, eggs, pumpkin purée, milk, and pumpkin pie spice is all that’s left to do. You get a super moist, fluffy cake in no time.
You will love making pumpkin cake with cake mix any time of year, but especially in the fall months. It’s great for a Halloween or Thanksgiving dessert, a fall birthday cake, a potluck dinner, or even just to enjoy with your afternoon coffee. Since nearly all of the ingredients are pantry staples, you can think, “I want cake,” and have a delicious homemade cake within an hour or less, thanks to the cake mix shortcut. This is a nearly failproof recipe that delivers a flavorful, cozy cake, and it all starts with a boxed cake mix.
What’s in a cake mix?
Cake mixes have a fairly long history in American kitchens. Originally (in the 1930s), they included dried molasses, granulated sugar, flour, and dried egg for the OG gingerbread cake mix. By the 1950s, the “Holy Trinity” of boxed cake mixes had emerged: Duncan Hines, Pillsbury, and Betty Crocker. Research had shown that American cooks liked adding fresh eggs, so the dehydrated eggs were removed and the formula was standardized. As in today’s boxed cake mix, the mix contained sugar, flour, leavening agents, emulsifiers, and any flavorings (for instance, cocoa or vanilla) in powdered form.
How do I store leftovers?
Pumpkin cake stores very well if you have leftovers. You can either leave it in the pan and cover tightly with plastic wrap or cut it into portions that will fit into airtight containers. If unfrosted, store at room temperature for 2-3 days; if frosted, store in your refrigerator for 3-4 days. You can also freeze it (whether it’s frosted or unfrosted). Flash-freeze pieces of the cake on a baking sheet for about 30-45 minutes. Then freeze in an airtight container or resealable freezer bag for up to 3 months. Thaw in the fridge before serving.
Serving suggestions
You have lots of options when it comes to serving this pumpkin cake. The simplest way to serve it is to just slice and enjoy. It’s delicious unfrosted! Especially for breakfast. To dress it up a bit, top the piece of cake with a dollop of Sweetened Whipped Cream. Sprinkle a little bit of pumpkin spice on top, and you’ve got a beautiful presentation. If you want a cake with full-on frosting, consider frosting the cooled cake with either Whipped Cream Cheese Frosting or Maple Cream Cheese Frosting. The latter makes for a delicious ending to a Thanksgiving meal! Any way you serve it, pumpkin cake with cake mix is a lovely, moist dessert that is easy to make and easy to enjoy.
Pumpkin Cake With Cake Mix
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 1 can pumpkin purée (15 ounces) not pumpkin pie filling
- 3 large eggs
- 2 tablespoons vegetable oil
- 1/4 cup milk
- 1 1/2 teaspoons pumpkin pie spice
- whipped cream for serving, optional
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the cake mix, pumpkin purée, eggs, vegetable oil, milk, and pumpkin pie spice.
- Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth.
- Grease a 9×13-inch baking pan with nonstick cooking spray. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack. Slice and serve with a dollop of whipped cream if desired.
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