If you’re a pumpkin lover, this Easy Pumpkin Cake is your dream dessert. It’s packed with cozy fall flavor, perfectly spiced, and incredibly moist thanks to a mix of pudding and pumpkin puree. Every bite is rich, tender, and full of that nostalgic autumn warmth we all crave this time of year.
Topped with a smooth cream cheese icing that melts into each slice, it’s the kind of dessert that feels homemade, comforting, and extra special with almost no effort. The texture is soft yet dense, more like a rich pound cake than a fluffy layer cake, and it’s sure to become your new go to fall bake.
Whether you’re making it for Thanksgiving, Friendsgiving, or a cozy weekend at home, this cake is simple, impressive, and guaranteed to make your kitchen smell amazing.
Why You’ll Love This Cake
- Super moist and flavorful: Thanks to the pudding mix and melted butter, every bite is rich and tender.
- Perfect for fall gatherings: It looks beautiful baked in a bundt pan, no decorating skills required.
- Quick and easy: Just mix, pour, and bake! Perfect for busy days or last-minute entertaining.
- Crowd favorite: It’s one of those desserts that disappears fast and leaves everyone asking for the recipe.
When to Make This Easy Pumpkin Cake
This pumpkin cake is perfect for:
- Thanksgiving or Friendsgiving dessert tables
- Fall birthdays and family get togethers
- Sunday dinners or coffee mornings
- Bake sales or cozy weekend baking days
It’s also an amazing make ahead dessert since it stays moist for days.
Additional Tips for making this Easy Pumpkin Cake
- Make sure your eggs are room temperature for a smooth, even batter.
- Buttering and sugaring the bundt pan helps the cake release easily and adds a light, sweet crust.
- Let the cake cool completely before icing so the frosting doesn’t melt.
- Store the frosted cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- This cake also freezes beautifully, with or without frosting. You can also wrap individual slices tightly in plastic wrap and thaw overnight in the fridge.
Serving Suggestions
Serve this pumpkin cake with:
- A drizzle of caramel sauce
- A scoop of vanilla ice cream
- A dusting of cinnamon sugar
- A mug of hot coffee or apple cider
FAQs
Can I make this ahead of time?
Yes! This cake tastes even better the next day once the flavors settle.
Do I need to refrigerate it?
Yes! Because the icing contains cream cheese, the frosted cake should be stored in the refrigerator. Cover it tightly to keep it moist, and bring to room temperature before serving for the best flavor and texture. If the cake is unfrosted, it can be kept covered at room temperature for up to 2 days.
Can I use another cake mix flavor?
Absolutely, yellow or white cake mix works great. Just add 1 teaspoon pumpkin pie spice for flavor.
Can I freeze this cake?
Yes! This cake freezes beautifully, with or without frosting. Freezing Notes: For frosted cake: Chill the cake in the refrigerator first until the icing is firm. Then wrap it tightly in plastic wrap followed by foil or place it in a freezer-safe container. For unfrosted cake: Wrap it tightly in plastic wrap and frost after thawing. To thaw: Transfer to the refrigerator overnight, then let it sit at room temperature for 30–60 minutes before serving. The frosting may look slightly soft but will return to its creamy texture once it reaches room temperature. Cakes and slices can be frozen for up to 2 months.
If you loved this cozy fall dessert, try my Easy 2 Ingredient Pumpkin Cookies with Cream Cheese Frosting. They’re soft, quick, and pair perfectly with this cake on your Thanksgiving dessert table.
Watch This Recipe
@megsescapadesEasy Pumpkin Cake
Ingredients
Cake
- 1 box 1 box spiced cake mix
- 1 (3.4 oz) box instant vanilla pudding
- 1 (15 oz) can pure pumpkin puree
- 1/2 cup milk
- 1 cup unsalted butter melted
- 4 large eggs room temperature
- Pinch of salt
Icing
- 2 oz cream cheese room temperature
- 1/2 stick unsalted butter room temperature
- 1 1/4 cups powdered sugar
- 1/2 tsp pure vanilla extract
Method
- Preheat oven to 350°F. Butter a bundt pan and toss in some sugar to coat the pan evenly.
- In a large bowl, blend all cake ingredients together until fully incorporated and smooth. Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a serving platter or cake stand.
- While the cake cools, make the icing by mixing cream cheese, butter, powdered sugar, and vanilla extract until smooth. Once the cake is fully cool, spread or drizzle the icing on top. Slice and enjoy.
What did you think?