Easy Pumpkin Cake

A super easy pumpkin cake with a creamy spiced buttercream—made from a box mix!

105 min Serves 20 Medium American

Our own summary of the original — the full post and photos live at thefirstyearblog.com.

This simple pumpkin cake starts with a box of spice cake mix and canned pumpkin, baked in either a 9x13 pan or as cupcakes. The homemade buttercream frosting adds extra cinnamon and nutmeg for a cozy fall treat.

Directions

Set your oven to 350°F. Coat a 9x13 inch baking dish with non-stick spray, or line 24 muffin cups with paper liners for cupcakes.

In a large bowl, combine 3 eggs, 1/2 cup vegetable oil, 1 cup milk, and 1 cup canned pumpkin puree. Mix briefly with an electric mixer.

Add 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and one 15.25 oz box of spice cake mix. Beat on low speed just until combined.

Transfer the batter into the prepared pan or divide it among the cupcake liners, filling each halfway to three-quarters full.

Bake the 9x13 cake for 36 to 38 minutes, or the cupcakes for 16 to 18 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Using an electric mixer, beat 1 1/2 cups (3 sticks) of room-temperature unsalted butter for 1 to 2 minutes. Gradually add 5 cups powdered sugar, about 2 cups at a time, along with 1 teaspoon cinnamon and 1 teaspoon nutmeg. Mix by hand or on low speed initially, then beat until smooth and to your desired consistency. Spread the frosting over the cake or pipe it onto the cupcakes.