Pumpkin Spice Cake

Pumpkin Spice Cake? Oh wow, it smells like fall in the oven.
The first time we made it, the whole house felt cozy.

It’s soft, moist, and full of warm spices. Like cinnamon, nutmeg, all the good stuff.
And the pumpkin? It makes everything taste rich and yummy.

We love making it for cool nights or lazy weekends. It’s simple but feels special.
Add a little frosting on top—and yeah, it’s perfect.

Let’s bake it together. You’ll see—it’s easy, tasty, and makes everything feel like fall.

Why You’ll Love This Recipe

• Reader Favorite: This cake has a cult following, with many raving that it’s “the best pumpkin cake ever!” If you’re into warm, spiced treats, this recipe is a must-try.
• Moist & Fluffy: Pumpkin puree adds moisture to the cake, creating a tender crumb that melts in your mouth.
• Quick & Easy: You can whip this up in just about an hour, from start to finish.
• Perfect for Fall & Winter: The cinnamon and ginger combo makes it feel like a warm hug, perfect for the cooler months.
• Great for Meal Prep: Bake it ahead of time, and enjoy it for days. It’s perfect for snacking, desserts, or even breakfast!

Required Kitchen Tools

Here’s what you’ll need to bake this gorgeous spiced pumpkin cake:

• Mixing Bowls: A few large bowls for mixing wet and dry ingredients.
• Whisk or Hand Mixer: To combine ingredients easily and achieve a smooth batter.
• Measuring Cups & Spoons: For accuracy in your ingredients (especially the spices!).
• Baking Pan: You’ll need a 9×13-inch pan for this recipe.
• Parchment Paper or Cooking Spray: To ensure the cake doesn’t stick to the pan.
• Cooling Rack: For letting the cake cool properly before frosting or serving.

Ingredients for Spiced Pumpkin Cake

This cake requires simple pantry ingredients that you probably already have on hand. Here’s what you’ll need:

• Yellow Cake Mix (1 package, 18.25 ounces): The foundation of this cake is a simple cake mix, making it easy to whip up in no time.
• Granulated Sugar (½ cup): A little extra sweetness to enhance the flavors of the pumpkin and spices.
• Baking Soda (1 teaspoon): For leavening, so your cake rises nicely and stays fluffy.
• Ground Cinnamon (2 teaspoons): The quintessential spice that gives this cake that signature pumpkin flavor.
• Ground Ginger (½ teaspoon): Adds a bit of warmth and zest to complement the cinnamon.
• Pumpkin Puree (1 can, 15 ounces): Pure pumpkin adds moisture and richness to the cake, making it soft and decadent.
• Vegetable Oil (1 cup): This helps keep the cake moist and ensures a tender crumb.
• Eggs (4 large): Eggs help bind the ingredients together and give structure to the cake.
• Chopped Pecans (1 cup): Optional, but they add a lovely crunch and nutty flavor that pairs well with the spices.

Variations for Spiced Pumpkin Cake

Want to customize your cake a bit? Here are some easy variations to try:

• Add Cream Cheese Frosting: Top this cake with a luscious cream cheese frosting to add tangy sweetness. The rich, smooth frosting pairs beautifully with the spiced cake.
• Use Walnuts Instead of Pecans: If you prefer walnuts, swap out the pecans for chopped walnuts for a different flavor.
• Spicy Kick: Add a pinch of cayenne pepper or more ginger to turn up the heat and make the cake even more warming.
• Substitute Oil: If you prefer, substitute the vegetable oil with applesauce or coconut oil for a slightly healthier alternative.
• Add Chocolate Chips: If you’re a fan of chocolate, throw in some mini chocolate chips to create a sweet and slightly indulgent twist.
• Vegan Version: Swap the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use a plant-based oil for a vegan-friendly version.

Step-by-Step Instructions

1. Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This will ensure your cake bakes evenly and comes out light and fluffy. Grease your 9×13-inch baking pan with a little vegetable oil or non-stick cooking spray, and line the bottom with parchment paper for easy removal.

2. Prepare Your Dry Ingredients

In a large mixing bowl, whisk together the cake mix, granulated sugar, baking soda, cinnamon, and ginger. This will ensure the dry ingredients are well combined before you add in the wet ingredients.

3. Mix the Wet Ingredients

In another bowl, combine the pumpkin puree, vegetable oil, and eggs. Use a whisk or hand mixer to blend them together until smooth. Make sure the eggs are fully incorporated and the mixture is uniform.

4. Combine Wet and Dry Ingredients

Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a dense cake. If you’re adding chopped pecans, fold them in at this stage.

5. Bake the Cake

Pour the batter into your prepared baking pan and spread it evenly. Place it in the preheated oven and bake for 30-35 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

6. Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy and helps it maintain its fluffy texture.

Serving and Decoration

How to Serve Spiced Pumpkin Cake

This spiced pumpkin cake is fantastic on its own, but you can elevate it with some creative touches:

• Top with Cream Cheese Frosting: Spread a layer of cream cheese frosting on top for a rich, tangy contrast to the warm, spiced cake.
• Serve with Whipped Cream: For a lighter option, serve each slice with a dollop of freshly whipped cream.
• Pair with Coffee or Tea: This cake pairs beautifully with a hot beverage, making it a great dessert for fall afternoons.
• Make it a Layer Cake: If you want to take it up a notch, double the recipe and create a layered cake with frosting between the layers. It’s perfect for special occasions like Thanksgiving or birthdays.
• Sprinkle with Powdered Sugar: For a simple and elegant look, lightly dust the top of the cake with powdered sugar before serving.

Storing Spiced Pumpkin Cake

• Leftovers: Keep the cake covered in plastic wrap or in an airtight container at room temperature for up to 3 days. If you’ve frosted it with cream cheese frosting, store it in the fridge.
• Freezing: This cake freezes wonderfully! After baking and cooling, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 3 months. Thaw it in the fridge overnight before serving.

Nutrition with Table Format

Here’s a basic breakdown of the nutritional content for a single slice of this cake (based on the entire recipe divided into 12 servings):

Nutrient	Amount per Serving
Calories	300
Total Fat	16g
Saturated Fat	2g
Cholesterol	45mg
Sodium	210mg
Total Carbohydrates	39g
Dietary Fiber	1g
Sugars	22g
Protein	3g
Vitamin A	50% DV
Calcium	2% DV
Iron	6% DV

Conclusion

This spiced pumpkin cake is the perfect recipe for anyone who loves the flavors of fall—cinnamon, ginger, and of course, pumpkin. It’s an incredibly moist and flavorful cake that’s easy to make, and it’s sure to impress anyone who tries it. Whether you’re preparing for a holiday gathering or simply craving a sweet treat, this cake will never disappoint.

With its simple ingredients and minimal prep time, you’ll have a cake that feels like a labor of love but is surprisingly easy to bake. So grab your mixing bowls, preheat your oven, and get ready to indulge in the warm, comforting flavors of this spiced pumpkin cake!