Quick and easy pumpkin cake-muffin recipe.

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
30
Yield:
30 servings
Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

    Advertisement
  • Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.

  • Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.

Nutrition Facts

201 calories; protein 1.8g 4% DV; carbohydrates 26.9g 9% DV; fat 9.9g 15% DV; cholesterol 27.3mg 9% DV; sodium 191.3mg 8% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/15/2013
This was a nice change from the regular pumpkin roll we eat every year. I only had two issues with this which is why I gave it 4 stars. One 3 cups of confectioner's sugar was way too much for our liking. I tasted the icing at 2 cups and it was already much sweeter than expected. 3 cups was just entirely too much (I'm sure there are some out there with a sweet tooth that would love that much just not us.) Two I had issues with the cake falling apart. Every time I cut a slice it would break in half. Definitely a moist cake with good flavor but it just didn't want to stay together. Overall I'd probably make it again and use my own recipe for the icing. I'm also going to search around for a way to help it not fall apart next time. Thanks for the recipe Claire! Read More
(21)
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/15/2013
This was a nice change from the regular pumpkin roll we eat every year. I only had two issues with this which is why I gave it 4 stars. One 3 cups of confectioner's sugar was way too much for our liking. I tasted the icing at 2 cups and it was already much sweeter than expected. 3 cups was just entirely too much (I'm sure there are some out there with a sweet tooth that would love that much just not us.) Two I had issues with the cake falling apart. Every time I cut a slice it would break in half. Definitely a moist cake with good flavor but it just didn't want to stay together. Overall I'd probably make it again and use my own recipe for the icing. I'm also going to search around for a way to help it not fall apart next time. Thanks for the recipe Claire! Read More
(21)
Rating: 5 stars
02/05/2014
I made this but used a spice cake mix 2 eggs and 1/4 cup of applesauce instead of oil. Then sprinkled cinnamon on the top of the frosting. It was fabulous easy and an excellent replacement for pie during the colder months. Blonde Darla Read More
(6)
Rating: 4 stars
07/31/2015
I made the cake following the recipe but I used my own recipe for cream cheese frosting. My family ate it all in one night. I would make it again. Read More
(4)
Advertisement
Rating: 5 stars
10/19/2014
Very good cake! I added my own touch by adding a few other spices. (clove cinnamon vanilla extract and a bit of mayonnaise to the batter). Also I only had a white cake mix on hand. I used ready made cream cheese frosting instead of making homemade. The cake disappeared quickly! It was very flavorful and moist! I will definitely make it again!:) Read More
(2)
Rating: 5 stars
09/14/2016
This is the best and easiest pumpkin cake ever! I have made this several times and it gets rave reviews from everyone. Of course I make my own icing because I'm the area cake baker and have my own recipe. Read More
(1)
Rating: 5 stars
05/14/2016
Super simple. Use any box cake including chocolate spice vanilla whatever. All are great! I'm too lazy to make frosting and it's delicious without. Read More
(1)
Advertisement
Rating: 4 stars
11/20/2015
I cut the powdered sugar & next time I'll add less. Easy & yummy cake! Read More
Rating: 5 stars
01/24/2016
Delish! Added about 3/4 cup of water to the cake mix and a dallop more veggie oil...seemed to thick. Turned out FANTASTIC! Will definitely make often:) Read More
Rating: 5 stars
10/27/2017
Followed recipe exactly. Baked perfect in 20 minutes which kind of surprised me...Usually 13"x9" pans take longer. Cake was moist and tasted delicious. I frosted it with a homemade buttercream maple frosting. Read More