Pumpkin Spice Cake

A big hit at bridal shows and Fall weddings. Always gets rave reviews and requests for more from my brides and grooms.


  • One box of Duncan Hines standard yellow cake mix (not the butter recipe)
  • One box of Duncan Hines Spice Cake Mix
  • One box of Instant Jello Pumpkin Spice Pudding Mix (hard to find this year and can be eliminated but it’s better with the pudding mix in it)
  • 6 whole eggs
  • 2/3rd a’s of cup of liquid canola oil
  • 2 cups of water (depending on your location, you may need more?)
  • 1/4th cup molasses (dark unsulphered)
  • 1 can of spiceless pumpkin (not the huge can with the spices added) standard sized can
  • 1/2 cup dark brown sugar (lightly packed)
  • 1 tsp. cinnamon (level)
  • 1 tsp. cloves (level)
  • 1 tsp. ginger (level)


  1. Toss everything into your mixing bowl and mix away in no particular order. Makes two 10″ cakes or three 8″ or one 12″. I bake at 350 until a toothpick inserted in the center comes out clean. Fill with sweetened cream cheese, or Jello Instant Pumpkin Spice pudding mix (made with heavy cream and whole milk) or apple compote (pre-cooked apple pie filling). It’s out of this world and I even have photographers at wedding shows hunting me down for a sample before the room fills with brides.

Comments (10)


So, the pumpkin you used is the small can (15 oz) not the large can? This sounds yummy and I have all the ingredients. I will have to try this one!!!

Thank you.


My husband and I made this last night. It was absolutely delicious! The recipe made two 8" layers and 30 cupcakes. We paired it with a cinnamon brown sugar cream cheese frosting that made it even more amazing! This recipe definitely deserves a 10 out or 10. Thanks for sharing. :D


deliciousIntent that cinnamon brown sugar cream cheese frosting sounds delicious how did u make it if u dont mind measking?


Okay I made this yesterday for the bottom tier of a three tier cake. I ate the scooby snacks after trimming the cake and I must say this cake is TO DIE FOR!!! It's absolutely delicious!! I did find the pumpkin spice pudding mix online and ordered a bunch of it and instead of using the three individual spices, I used 1 TBSP pumpkin pie spice. It was sooooo good that I also added some pumpkin pie spice to my Vanilla buttercream for the filling. The cake is due Sunday so I'll keep y'all posted! Thanks again for sharing this awesome recipe!! (Oh, and for anyone who uses the batter chart, it makes 12 cups of batter.) Thanks again! :D


Denise~~ I "risked" all the ingredients, buying 24 boxes (yes....24 boxes) of Pumpkin Spice Instant Pudding online thru Amazon after searching 7 supermarkets and WalMart and not finding the pudding mix during the fall of 2011.

I finally made this cake for a cake tasting at my San Diego Cake Club in August, 2012. This is a group of 12 people who KNOW cake. (We usually have about 35 people, but they hadn't returned from the International Cake Show, ICES.) The combined group on this particular evening probably had a minimum of 120 YEARS of cake experience (at 10 years per person). Some members have been in the cake community for 50 years.....) This recipe was the runaway winner!!! 6 of 12 reviews rated it 5 stars which was labeled "The best you've ever tasted". The other reviews weren't far behind. (Even MY super-picky extended family and kids LOVED it. I almost died of shock.) This recipe does produce about 12 cups of batter, but the cakes have a very small amount of rise. That amount is only sufficient for: two 10″ cakes or three 8″ or one 12″ (but it's TOTALLY worth it!!!)

You seriously need to bump this or create a new thread for the 2012 Holiday baking season. You may quote me word-for-word!