Pumpkin Spice Cake

12 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Pumpkin Spice Cake
Pumpkin Spice Cake made easy with three ingredients: pumpkin, eggs, and spice cake mix. This is a moist, fluffy pumpkin spice cake recipe with powdered sugar frosting, pecans, and orange zest. Easy to make and perfect for the holidays!

Ingredients

12 servings
  • 3 eggs
  • 1 (15 oz) can solid pack pumpkin
  • 1 (18 oz) package spice cake mix
  • For the Glaze:
  • 1 cup powdered sugar
  • 5 to 6 teaspoons milk
  • 2 teaspoons melted butter
  • 1 teaspoon vanilla
  • 12 pecan halves
  • 1 orange for zesting strips

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a Bundt cake pan very well.
  2. Whisk the three eggs and the pumpkin until well blended and smooth.
  3. Add one half of the spice cake mix, whisk until well blended. Add the remaining half of the spice cake mix and whisk again until thoroughly blended, at least one minute.
  4. Pour batter into the greased Bundt cake pan and spread evenly.
  5. Bake at 350°F for 30 minutes or until a cake tester comes out clean. Cool completely before frosting.
  6. While cake cools, roast pecans in the microwave for 45 seconds.
  7. Combine the powdered sugar and 4 teaspoons milk, add the melted butter and vanilla. Gradually add 1 teaspoon of milk at a time until the desired consistency is reached.
  8. Spread glaze over cooled cake, or make your own pastry bag by placing frosting in a Ziploc bag, cut a very tiny hole at one of the bottom corners of the bag and drizzle over cake.
  9. Arrange pecans evenly on top of the cake and garnish with orange zest.
  10. This stuff is good Sha!

Common Problems and Solutions

Q: Why is my cake dry?

A: Don't overbake - check at 30 minutes with a cake tester. The cake should be moist from the pumpkin. Also make sure you're whisking the batter thoroughly for at least a minute to incorporate air.

Q: My cake stuck to the pan!

A: Grease that Bundt pan VERY well - use butter or cooking spray and get into all the grooves. Let the cake cool for 10-15 minutes before turning it out, not longer or it may stick.

Tips and Techniques

The orange zest adds a bright note that really complements the warm spices. For an extra special touch, toast the pecans in a dry skillet on the stovetop instead of the microwave for deeper flavor. This cake actually tastes better the next day once the flavors have melded.

Ingredient Substitutions

  • spice cake mix: yellow cake mix plus 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
  • solid pack pumpkin: mashed cooked sweet potatoes
  • pecans: walnuts or omit for nut allergies

Equipment Needed

  • Bundt cake pan
  • Mixing bowls
  • Whisk
  • Cake tester or toothpick
  • Ziploc bag (for frosting)
  • Microwave-safe dish (for pecans)

Historical Context

Pumpkin spice cakes became wildly popular in the South during the 20th century when cake mixes made baking accessible to everyone. This three-ingredient shortcut version is perfect for busy cooks who still want homemade taste.