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Introduction

Welcome to my kitchen! Today, I’m sharing my pumpkin spice pound cake from cake mix, a dessert that’s always a hit at fall gatherings and cozy family dinners. I first tried making this cake on a chilly October afternoon when I had unexpected guests coming over and needed something impressive but quick. With just a box of spice cake mix and a few pantry staples, I whipped up this beauty in under 15 minutes of prep time. It instantly became a favorite in my house – my kids ask for it every weekend during pumpkin season!

This recipe is perfect for anyone who loves easy pumpkin pound cake recipe ideas and wants something delicious without spending hours in the kitchen. The secret? Starting with a cake mix and doctoring it up with real pumpkin puree, warm spices, and a touch of vanilla. The result is a moist, tender cake that tastes completely homemade. Whether you’re a beginner baker or just short on time, this pumpkin spice pound cake from cake mix delivers bakery-quality results every single time.

What I love most about this cake is how versatile it is. Serve it plain for breakfast with coffee, top it with cream cheese frosting for dessert, or drizzle it with a simple glaze for a stunning centerpiece. Let’s dive in and see why this pumpkin spice pound cake from cake mix is a must-try for fall!

Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Difficulty: Easy
Calories: ~280 per slice (without frosting)

This recipe is surprisingly quick and easy – perfect for busy afternoons when you want something homemade without all the fuss! Plus, if you’re planning to add a pumpkin pound cake with cream cheese frosting, just allow an extra 10 minutes for the topping.

Ingredients

For the Cake:

1 box (15.25 oz) spice cake mix
1 cup canned pumpkin puree (not pumpkin pie filling)
3 large eggs, room temperature
½ cup vegetable oil (or melted butter for richer flavor)
⅓ cup whole milk
¼ cup sour cream (makes it extra moist!)
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice (optional, for extra warmth)
½ teaspoon cinnamon

For Optional Cream Cheese Frosting:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of cinnamon

For Optional Glaze:

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Substitution Ideas:

Use Greek yogurt instead of sour cream for a protein boost
Swap vegetable oil with melted coconut oil or butter
Try dairy-free alternatives for milk and butter if needed
Add ½ cup mini chocolate chips to the batter for a fun twist

Instructions

Step 1: Prep Your Pan
- Preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan or two 9×5-inch loaf pans with butter or non-stick spray, then dust lightly with flour. This step is crucial – it helps your pumpkin spice pound cake from cake mix release perfectly without sticking. I learned this the hard way after one too many broken cakes!
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, milk, sour cream, and vanilla extract until smooth and well combined. The pumpkin should be fully incorporated with no streaks remaining. Using room temperature eggs helps everything blend together beautifully.

Step 3: Add the Dry Ingredients
- Add the entire box of spice cake mix to your wet ingredients, along with the pumpkin pie spice and cinnamon. Mix on low speed with an electric mixer (or stir by hand) until just combined. For a soft, tender pumpkin spice pound cake, don’t overbeat – stop as soon as you no longer see dry flour. Overmixing can make your cake dense instead of fluffy.

Step 4: Pour and Smooth
- Pour the batter into your prepared pan(s) and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. I like using a wooden spoon for this part; it just works better than silicone spatulas for getting into the corners of a bundt pan.

Step 5: Bake to Perfection
- Bake for 50-60 minutes if using a bundt pan, or 45-50 minutes for loaf pans. Your cake is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched.

Step 6: Cool Completely
- Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely before frosting or glazing. This cooling time is important – it helps the cake set and prevents it from falling apart.

Step 7: Add Frosting or Glaze (Optional)
- For a classic pumpkin pound cake with cream cheese frosting, beat the cream cheese and butter until fluffy, then gradually add powdered sugar, vanilla, and cinnamon. Spread generously over the cooled cake. For a simpler glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cake.

This easy pumpkin pound cake recipe is pure fall comfort – moist, spiced, and absolutely irresistible with every bite!

Pro Tips

Tip 1: Don’t skip the sour cream – it’s the secret ingredient that makes this cake incredibly moist and tender. It adds richness without being heavy.

Tip 2: Use room temperature eggs for a fluffier pumpkin spice pound cake from cake mix. Cold eggs don’t incorporate as well and can lead to a denser texture.

Tip 3: If you want a healthier easy pumpkin pound cake recipe twist, swap half the oil with unsweetened applesauce. You’ll cut calories while keeping the cake moist.

Tip 4: Grease your pan thoroughly – I mean really get in there! Butter works better than cooking spray for bundt pans because it creates a better non-stick surface. Trust me, it makes a huge difference when you’re trying to unmold your cake.

Tip 5: For extra fall flavor, sprinkle chopped pecans or walnuts on the bottom of your greased bundt pan before adding the batter. They’ll create a beautiful nutty crust on top when you flip the cake.

Tip 6: Check your cake at the 45-minute mark. Every oven is different, and you don’t want to overbake. A slightly underdone cake is better than a dry one!

Serving Suggestions

This cake is incredibly versatile! Here are my favorite ways to serve it:

Warm with coffee: Slice it while slightly warm and serve with your morning coffee or afternoon tea. The pumpkin spices pair perfectly with a hot beverage.
With ice cream: Add a scoop of vanilla ice cream or cinnamon ice cream alongside a warm slice for an indulgent dessert.
Fresh whipped cream: A dollop of homemade whipped cream with a sprinkle of cinnamon is simple but elegant.
Seasonal fruit: Serve with sliced apples, pears, or a handful of fresh cranberries for a beautiful fall presentation.
Caramel drizzle: Warm caramel sauce takes this cake over the top – especially if you skip the frosting.

These serving ideas elevate your cake mix pumpkin dessert experience and make it feel extra special, whether you’re hosting a dinner party or just treating yourself on a cozy evening.

The perfect cake mix pumpkin dessert for cozy autumn afternoons – ready in just one hour!

Storage & Reheating

Room Temperature: Store your pumpkin spice pound cake from cake mix in an airtight container or cake dome for 3-4 days at room temperature. It actually gets more flavorful on day two as the spices develop!

Refrigerator: If you’ve added cream cheese frosting, refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

Freezer: This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Reheating: For that fresh-from-the-oven experience, warm individual slices in the microwave for 10-15 seconds, or in a 300°F oven for 5-7 minutes. Avoid the fridge if you haven’t frosted it – refrigeration can dry out the cake. Leftover pumpkin spice pound cake from cake mix stays moist when stored properly at room temperature.

This pumpkin pound cake with cream cheese frosting is everything fall should taste like – moist, spiced, and absolutely heavenly!

Health & Nutrition Info

While this is definitely a treat, there are ways to make it a bit lighter without sacrificing flavor:

Nutritional Breakdown (per slice, unfrosted):

Calories: ~280
Fat: 12g
Carbohydrates: 38g
Protein: 4g
Fiber: 1g

Healthier Swaps:

Use unsweetened applesauce in place of half the oil to reduce fat and calories
Swap whole milk for almond milk or oat milk
Use Greek yogurt instead of sour cream for added protein
Make a simple glaze instead of cream cheese frosting to save 100+ calories per slice
Try a gluten-free spice cake mix if you’re avoiding gluten

This healthier easy pumpkin pound cake recipe option is perfect for weekend treats when you want to indulge mindfully. The pumpkin itself adds vitamin A and fiber, so you’re getting some nutritional benefits along with your dessert!

Allergy-Friendly Options:

Dairy-Free: Use coconut oil, dairy-free milk, and coconut cream instead of sour cream
Egg-Free: Try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)
Gluten-Free: Use a gluten-free spice cake mix – the results are just as delicious

One slice of this pumpkin pound cake with cream cheese frosting is all it takes to fall in love with fall baking!

Conclusion

There you have it – my go-to pumpkin spice pound cake from cake mix that never fails to impress! This recipe has saved me countless times when I needed a quick dessert that looks and tastes like I spent hours in the kitchen. The combination of convenient cake mix with real pumpkin and warming spices creates something truly special that your family and friends will love.

What I appreciate most about this recipe is how forgiving it is. New baker? No problem. Forgot an ingredient? Easy to substitute. Want to dress it up or keep it simple? Both work perfectly. That’s the beauty of a good cake mix hack – it gives you a reliable base to work with while still allowing room for creativity.

FAQ

Q: Can I freeze this recipe?
A: Absolutely! Your pumpkin spice pound cake from cake mix freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator or for a few hours at room temperature. You can freeze it frosted or unfrosted, though I prefer to freeze it plain and add frosting after thawing.

Q: What if I don’t have pumpkin puree?
A: In a pinch, you can use mashed sweet potato or butternut squash as a substitute. The flavor will be slightly different but still delicious. You could also use applesauce, though the cake will be less dense and won’t have that signature pumpkin flavor.

Q: Can I make this ahead of time?
A: Yes! This cake actually tastes better the next day as the flavors meld together. Bake it up to 2 days in advance and store it covered at room temperature (if unfrosted) or in the refrigerator (if frosted). It’s perfect for stress-free entertaining!

Q: Can I use a different type of cake mix?
A: Definitely! Yellow cake mix or vanilla cake mix work great too. Just add an extra teaspoon of pumpkin pie spice and ½ teaspoon of cinnamon to boost the fall flavors. Some people even like using chocolate cake mix for a chocolate-pumpkin twist!

Q: How can I adjust the sweetness?
A: The cake mix already contains quite a bit of sugar, so the cake itself is fairly sweet. If you want it less sweet, skip the frosting and use a light glaze, or serve it plain. You can’t really reduce the sugar in the cake mix itself without affecting the texture.

Q: My cake is sticking to the pan. What did I do wrong?
A: Bundt pans can be tricky! Make sure you’re greasing every nook and cranny with butter (not just spray), then dust with flour. Let the cake cool for 15-20 minutes before inverting – this cooling time is crucial. If it’s still stuck, place a warm damp towel over the bottom of the pan for a minute to help release it.

Q: Can I make this in a different pan?
A: Yes! This recipe works in a 10-inch bundt pan, two 9×5-inch loaf pans, a 9×13-inch baking pan, or even as cupcakes. Just adjust the baking time – loaf pans need 45-50 minutes, sheet cakes need 30-35 minutes, and cupcakes need 18-22 minutes.

Q: Why is my cake dry?
A: Overbaking is the most common culprit. Check your cake 5 minutes before the recommended time and remove it when a toothpick comes out with a few moist crumbs. Also, make sure you’re measuring your flour correctly (spoon and level, don’t pack it) and using enough liquid ingredients.

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Pumpkin Spice Pound Cake from Cake Mix