Heavenly Pumpkin Spice Cake

Was looking for a moist cake that was stackable for a wedding tiered cake. Every recipe I found was for a bundt cake or bars. So this is tried and tested and came out delicious and moist. It does include the cake mix extender in the recipe below. Enjoy this, It was Heavenly!

Heavenly Pumpkin Spice Cake

Ingredients

  • 1 package spice cake mix 18.25 oz
  • 1 cup plain white flour
  • 1 cup white sugar
  • 1 4 oz instant vanilla pudding mix
  • 1/3 teaspoon salt
  • 1 cup canned pumpkin
  • 8 oz sour cream
  • 1/2 cup vegatable oil
  • 1/2 cup water
  • 4 large eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • Pumpkin Filling

  • Mix the following for a yummy filling:

  • 4 oz softened cream cheese
  • 1/2 cup powdered sugar
  • then mix in 1/2 cup canned pumpkin
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg and 1/4 tsp vanilla. Once mixed slowly add 1/2 cup whipping cream. Beat for 1-2 minutes. Refrigerate for 1-2 hours. Great to make ahead of time. Do not try to freeze. I did this and it was not a good idea.

Instructions

  1. Preheat Oven to 325-350 degrees, grease and flour pan. I use the wilton chart for how long to bake this cake depending on pan size and depth plus an extra 8-10 minutes because of the added pumplin. I also use a cake nail(s) in the center for a level cake.
  2. Combine all ingredients and beat on medium speed for about 6 minutes. This will make about 7.5 cups of batter. It will easily make one 9×13 sheet or 2 8″ round cakes.
  3. Pour into your prepared pans and bake for 40-55 minutes depending on pan size.
  4. Alternative recipe: Chocolate pumpkin cake, subsitute devil’s food cake mix for the spice mix listed above. In my experimentations, I did this accidentally and it was delicious. I used the pumpkin filling above and topped it with cream cheese icing and my office had a very sweet treat! No one could figure out the ingredients.
  5. When I baked my 14 in x 3 in round it took 65 minutes because I bake at 325 degrees.

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Comments (70)

on

I tried this for the first time today. Let me tell you--- it is delicious!! Already know it's going to be at the top of my favorite cake recipes. It will be a flavor I offer from now on. I was trying it out for a wedding cake and made a 3 layer 8" cake. It was a nice tall cake. On two of the layers I put chopped pecans and then when it came out I poured a praline mixture over it (1 stick butter and 1/2 c. of brown sugar-- cook over low heat until boiling, cook for 1 minute more-- stir constantly) This was my filling and then I iced with Indydeb's buttercream--- it's wonderful! Thank you for sharing!

on

Not only is this really, really yummy and moist....my house smells devine. I popped a cupcake in my mouth while they were still warm...I couldn't wait! :)

on

This recipe is great! It makes a tasty, moist cake. I used Duncan Hines spice cake mix and added an extra 1/4 cup flour for high altitude. It made enough for two 8" cakes and one 6" cake.

on

One of the best recipes ever!!! I have made others from this site and was disappointed but this recipe was fantastic! Moist, holds up well, I added raisins and also only used half a cup of sugar, and 4 heaping spoons of cinnamon applesauce, very very tasty. Will make it again!

on

I loved this recipe! The density was perfect for stacking, but very moist. I added about 1/3 bag of the mini semi-sweet chocolate chips to the batter and people raved about it. Topped it off with crusting cream cheese frosting!

on

I love this recipe. Just used it for the first time. My DH and I ate the scraps and had a hard time putting it down.

on

Wow, nice to hear all the comments. I created this recipe after trying several that weren't firm enough for stacking in a wedding cake. I love all the variations including the choc chips and the Praline topping. Its time for me to make a Pumpkin Spice cake. I also have a basic pumpkin bar recipe posted that was from a dear friend of mine and its super easy. Happy Fall All!

on

hello...i am making cupcakes today for a halloween party in 2 days...does anyone know if or how i would modify this for cupcakes, maybe doesn't have to be so dense if it cupcakes...any suggestions??

on

This is the BEST pumpkin spice cake recipe EVER!!! I was searching for a recipe that I had seen before and couldn't find it. I found this one and decided to try it. I made 3. 1 for my co-workers, 1 for hubby's co-workers and 1 for church. The one at church was entered into a "cake contest" at our Harvest festival. I won 1st place. The cake was absolutely awesome. I didn't use a filling or frosting. I made this one in a bundt pan and put a very light drizzle of pastry glaze over it. Soooo many compliments. Perfectly moist and not to dense for any application. Perfect recipe.

on

FANTASTICALLY moist and delicious! Makes phenomenal cake truffles...just use a little bit of cream cheese as a binder (you won't need much since the cake is so moist) and cover in white chocolate. They were a huge hit!

on

I have spiced this recipe a bit by using 1 tsp. cinnamon, 1 tsp nutmeg, 1/2 tsp giner 1/4 stp cloves. People GO NUTS for it. I use a citrus cream cheese icing, or a citrus buttercream (both with orange extract, grand marnier and zest). The cupcakes are hard to put down. I've done lots of batches of mini-cupcakes. Recipe yields about 70 minis. What about standard size? Any idea on the yield?

on

This is awesome!!!I just did regular size cupcakes and i got 36. I also spiced it a bit and instead of whipping cream i used cool whip instead. This way I am hoping to be able to freeze it.

on

I made this for the first time about a year and a half ago - I added the mini chocolate chips like someone said above - it is one of my FAVORITE recipes and everyone raves about it!!! It is absolutely wonderful!!! I fill and cover it with chocolate FMBC and you just can't beat it!

on

Has anyone tried a carrot version of this cake? I have made the banana version...but love the taste and texture of this - just wondering if i can make a carrot version if I mince the carrot really fine??? Thoughts?

on

Since you will have to replace moisture for the pumpkin, maybe try this recipe from the Cake Doctor, page 109

Solid vegetable shortening for greasing the pans Flour for dusting the pans 1 package (18.25 ounces) plain yellow cake mix 1 package (3.4 ounces) vanilla instant pudding mix 2/3 cup fresh orange juice 1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower 4 large eggs 2 teaspoons ground cinnamon 3 cups grated carrots (5 medium carrots) 1/2 cup raisins 1/2 cup chopped walnuts or pecans great topping: Fresh Orange Cream Cheese Frosting

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening. Dust with flour, then shake out the excess flour. Set the pans aside.

2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edges of each layer and invert each onto a rack, then invert each again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

on

Here's the icing recipe: Fresh Orange Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 3 cups confectioners' sugar, sifted 2 tablespoons fresh orange juice 1 tablespoon grated orange zest (from 1 medium orange)

1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well combined, 1 minute. Then add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.

2. Use at once to frost the Carrot Cake.

on

Incredible!! I made these into cupcakes topped with a cinnamon cream cheese frosting and a caramel drizzle. Outstanding, thank you for sharing!

on

I made this cake yesterday using pumpkin spice pudding instead of vanilla and it was awesome!!!!!!!! Definitely one to try if you haven't already.

on

I just made these cupcakes tonight and just took them out of the oven. I'm actually eating one as I type..lol I LOVE them!...and they taste sooo delicious warm! Hopefully I'll have some left over to actually fill and frost. If there are any left before they cool down, I hope to frost them with cinnamon cream cheese frosting and dressing them up with a little caramel swirl on top. Definitely can't wait to make them for a halloween party next week!

on

Wow. That is what everyone said about this cake. Wow. It was amazingly moist. Smelled delicious, came together very easily. I recommend covering with wax paper and refrigerating before decorating, and then definitely crumb coat it. But I used decorators cream cheese icing... recipe here on cc... it was amazing.

on

I have my own variation of the spice cake...but I was looking for a great cinnamon spice type filling!! This looks delicious!! I'm glad I came across your recipe!! I'm going to try the pumpkin spice filling...I'll let you know what everyone thinks!! Oh, for a frosting, I think I'm going to try a cinnamon, cream cheese buttercream...but I have to think on that a bit! :)

on

Followed this recipe exactly and it was delicious and moist. Wouldn't change a thing. I covered with Indydebi's Crisco based BC with added cinnamon to taste. Delicious!

on

This sounds delicious. I am going to try it this week. One question: Does this need to be refrigerated since the filling has cream cheese? I am always confused as to whether I can leave cream cheese icicng/filling unrefrigerated. The reason I am asking is because I want to cover with fondant and I don't want the fondant covered cake in the fridge.

on

I made this today in two 8 inch pans. It turned out great. I especially liked the filling. One thing I did though was make my own spice cake mix since I wanted to be able to say I made it from scratch. Thank you for sharing. I paired it with a crusted cream cheese butter cream frosting. I am making a wedding cake this weekend. Do you think it would hold up as the bottom layer? I would love to use it (filling and all!).

on

Absolutely amaaaazing! I don't even like pumpkin flavored or scented things usually. This was my first pumpkin cake and I am so pleased! I plan to put the cinnamon cream cheese frosting with it and top it with a caramel/praline drizzle on top. I can't stress how wonderful this cake is!!!

on

Used this this past weekend for my firend's birthday cake. I frosted it with Cinnamon buttercream. I loved it; my daughter loved the filling best, followed by the cake. She wasn't crazy about the buttercream, though. I would even try this with a fudge frosting; I bet that would be great, too!

on

This is one of the BEST pumpkin spice cake recipes I have ever tried! I used 2 bunt pans and made it into a pumpkin cake. Thank you very much!

on

I made this recipe into cupcakes and it turned out delicious! I used the decorator's cream cheese frosting and it paired great. It made about 36 full cupcakes. This recipe is definitedly going to be a part of my family's thanksgiving for many years :)

on

I want to make this also as a wedding cake and was wondering about the freezing part. Was it just the filling you wouldn't freeze? i like to freeze my cakes for time and handling purposes.

on

Made cupcakes and a cake ... cupcakes turned out AWESOME! But the cake wasn't so lucky ... I had major problems I wouldn't make a wedding cake out of it .. I used cream cheese frosting (for the first time ) I loved the taste but completely different than buttercream ... Lets just say its not a "decorating" frosting .... Overall I loved the recipe!!! and will be making more for Thanksgiving!

on

mysweetfilly, I have frozen my layers many times for weddings you should do fine.

Shana2006 - sorry you had problems with the cake, I have only done layers with this recipe and never cupcakes and have had great luck stacking it.

Maitej17 - look up a scratch recipe for spice cake mix and add the rest of the ingredients.

AleciaL - I love your idea of using bundt pans!

on

AMAZING. I used this recipe for cupcakes and they are soooooo moist. It seemed like alot of ingrediants when I was putting it together....but oh so good. I got 28 cupcakes out of it. Huge fan! Oh and I don't like pumpkin flavor......but loved these. :)

on

Ab-so-lutely amazing!!! I made this cake, torted it into four layers and used a cinnamon cream cheese icing. Then I made a praline sauce and drizzled over the top and down the sides, and placed a few pecans on top. I entered this into a contest here at work and won 1st place! :) It has been a HUGE hit!

on

Quite yummy! This produces a very dense, heavy (weight wise - so plan for adequate supports!), moist, flavorful cake! Even the non-cake lovers kept going back for more! The filling is also perfect for this cake - although I wish it was a bit thicker. Covered this baby in a crusting cream cheese & MFF. nummmmmmmy!

on

Made this cake today & also used pumpkin spice pudding mix. WOW! DELISH. Nice & firm on the outside & yummy moist on the inside. My hubby, who's not a pumpkin fan even said this was one of my best. And the filling was Fab too. I'm a HUGE pumpkin fan anyway, but this is awesome!

on

Honestly, this is one of the best cakes I have ever eaten. I baked some for a family reunion in 2 weeks, tried a bite of the 6" cake I made to taste test, and decided screw it, I'm eating this whole cake now. I will rebake for the reunion. I'm taking it to a birthday celebration tonight instead. Oh my goodness, thank you, thank you!!

on

Quick question - the closest I can find to 4 oz of instant pudding is 3.4 oz boxes. Do you think that will still be OK to use? I already did a test on another recipe that I didn't like and I don't want to keep wasting ingredients :)

on

Quick question - the closest I can find to 4 oz of instant pudding is 3.4 oz boxes. Do you think that will still be OK to use? I already did a test on another recipe that I didn't like and I don't want to keep wasting ingredients :) Could someone PM me with an answer? Thanks so much!!!!!!!!!

on

This recipe is wonderful!!! I made my boss a cake with it with the filling and iced in buttercream and everyone raved about it kinda reminds me of a pumpkin roll. I am making cupcakes with it now and frosting them with cream cheese icing. The whole house smells like pumpkin pie!

on

I made this recipe a couple nights ago and the cake is awesome! I didn't have a spice cake mix so I just used a DH butter cake mix and added cinammon, nutmeg, and ginger. I added a little extra pumpkin too. And I sifted all the dry ingredients together first. The cake was moist and fluffy and the taste was fantastic. And my kitchen smelled divine. I made a cream cheese frosting (half cream cheese, half butter, and powdered sugar) and added some cinammon to it and it went great with the cake. I usually use scratch recipes but this recipe would be hard to beat. Thanks for sharing!

on

Where are steps # 1,3,5,7,8, &9? When/How do you insert the filling? I will be using a Wilton dimensions pumpkin cake pan. Thanks for the additional instructions.

on

I have to say this is one of my favorite recipes I've gotten off of CC yet! It's tasty and super moist! Love it, thanks so much for posting! = )

on

Started making this recipe a few years ago and it is my most requested cake from friends and family. I have moved away since the first time I served this to family, and now when my mom comes to visit she expects to have this cake waiting for her when she walks in the door. It is THAT good. :)

on

This is wonderful! I tried with maple buttercream and vanilla buttercream and both were just delish! I added about 2/3C mini choc chips to the batter and I used the 3.4oz pkg of pudding. Yum!!

on

This is the BEST pumpkin cake I've ever tasted. Tastes just like pumpkin pie and made my house smell wonderful while baking. Everyone loved it and said it was to die for. Thank you for sharing.

on

Just took this cake out of the oven and the entire house smells wonderful. The filling is to die for. I would eat it all by itself. I didn't use spice cake. Didn't have it at home and was no in the mood to take a 10 mile trip just to buy one. I had a pumpkin spice pudding and used that instead of the vanilla pudding. Can't wait to eat this cake.

on

I absolutely love the filing to this cake? I want to make cupcakes. How would I turn the filling into a frosting? Just add more powdered sugar?

on

I know I already posted about this cake but that was before I actually tasted it. Can you say "delicious"? This cake is worth every calorie. Even my hubby who is not big on sweets loved it. This is my favorite pumpkin cake for sure.

on

I made this for Thanksgiving, along with a cream cheese filling. AMAZING!!! i couldnt stop licking the bowl. Everyone loved it too. Thanks!

on

I tried this recipe last night as I'm trying out mini cake flavors for our wedding. This cake was great but I believe I added too much pumpkin. I had to cut the recipe in 1/2 so it'd fit the 6x3 pan and 4x2 pan I have and we wouldn't have much cake left over. When everyone says it's moist, is it like a pumpkin pie consistency?

on

I tried this recipe last week and it got rave reviews. I made cupcakes with it (no filling) and I got two orders for it! Would highly recommend!!!


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