If you love the onset of fall flavors this cinnamon-spiced doctored cake mix is going to be the first recipe you'll want to make when it comes to cake, pumpkin, and fall recipes.
I do try to include some alternatives for mix-ins because we love pumpkin seeds and raisins or if you don't have nut allergies to worry about, try some pecans and toasted coconut!
I also have recipe suggestions listed below to even make different versions like a coffee cake style, rum sauce, or slathered in cream cheese frosting so take your pick.
Of course, this pumpkin spice cake tastes great plain dusted with powdered sugar so the skies are the limit of possibilities!
If you love pumpkin, then don't miss this one, everyone will rave about this cake thinking you make it from scratch too, and ask for the recipe!
Scroll down to get the printable recipe card and tell me what you think after you make it in the comment box.
I can't wait for you to try this one!
If you love easy recipes, also try my pumpkin cake mix cookies, pumpkin cheesecake squares, and some slow cooker pumpkin spice latte, to go with all these recipes!
Step by Step 4 Ingredients Pumpkin Cake
- Prepare by greasing a bundt pan or paper line a cupcake tin and set aside
- Preheat the oven to 350 degrees
- Add the cake mix, pumpkin, eggs, cinnamon, and any mixins
- Mix until well blended
- Pour into the prepared pan
- Baking time will vary by the pans used
Here's What You Need To Make 4 Ingredient Pumpkin Cake
- fresh or canned pumpkin puree
- ground cinnamon
- eggs
- spice cake mix or package yellow cake mix
Tips and Suggestions:
- Make a coffee cake filling version below that's a fabulous version see it in the recipe card
- Add 1 cup of any chocolate chips, white chocolate chips, or peanut butter chips to this batter
- Add 1 cup of Raisins or Craisins, toasted coconut and pumpkin seeds
- Any kind of nuts
- Leave the cake plain or cream cheese frosted
- Sprinkle with powdered sugar
- Top muffins and loaves with cinnamon sugar before baking
- These freeze well
- Make sure you grease any pans you use heavily
- Keep unused cake in the refrigerator
- Use freshly made sugar pie pumpkin puree or canned pumpkin, not pie filling
- any flavored cake mix can be used.
Tool You May Need:
- Loaf Pans
- 13 x 9 Sheet Cake Pan
- Muffin Tins
- Bundt Pan
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Mixing Spoons
- Parchment Paper
For the Pumpkin Rum Cake
Just make the cake and while warm use our rum bundt cake recipe and pour the syrup over the top.
Don't Forget to Pin Me!!
4 ingredient Pumpkin Cake
Yield: 10
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
A pumpkin semi-homemade cake with just 4 ingredients. It's moist, easy to make, and also is great using loaf pans for gift giving!
Ingredients
- 15 oz of fresh pureed pumpkin or 1 can of canned pumpkin puree
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 package (15.25 ounces) of spice cake mix or a package of yellow cake mix
- Optional - 1 cup semi-sweet chocolate chips, milk chocolate, white chocolate or raisins to mix in the batter
- Garnish:
- Cream Cheese frosting canned or homemade frosting recipe
- mini chocolate chips
- Plastic decorations from a dollar store for the cake topping
Instructions
- Preheat oven to 350. Grease a bundt pan, loaf pan, muffin tin or sheet cake pan.
- Mix all ingredients till well blended.
- Place half the batter into greased pan (batter will be extremely thick) add chocolate chip below the mixture on top, then more batter.
- Bake at 350 till the center is firm and the toothpick test is clean, around 45 minutes depending on what size pan you use..
- Cool cake completely
- Frost with canned frosting, or use my homemade frosting below.
- If using the filled version, dust it with powdered sugar.
- Version 1 Filled Cake :
- Optional Coffee Cake Style Filling:
- 1 teaspoon cinnamon
- 1 1/2 cups chocolate chips or chunks (
- 1/2 cup chopped nuts optional
- 2 tablespoon flour
- mix together and set aside.
- Divide the batter, and fill with half the batter top more batter than the filling on top.
- Bake as directed.
- Version 2 Frosting Recipe:
- Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 (3 ounce) packages cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
- mini chocolate chips
- Beat all together except for mini chips, frost cooled cake, and sprinkle the top with mini chips
- Adult Version 3 Bacardi Rum Drizzle Topping:
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
- 1/2 cup butter
- Boil ingredients for 5 minutes in a heavy-duty pan.
- Place the baked bundt cake on a deep cake server to catch the drippings..
- Poke holes in warm cake, throughout the cake evenly with a fork, and pour mixtures over the top of the warm cake.
- Cool completely.
- Serve with whipped cream sprinkled with cinnamon sugar on top.
Notes
Optional Topping As Shown in Photo:
Topping 1/2 cup of shredded coconut (I like mine toasted, just spread on parchment paper and put in the oven at 350 degrees until browned)
1/4 chopped finely chopped raisins dark or golden
1/2 cup pumpkin seeds or chopped pecans set aside
Tips and Suggestions:
- Make a coffee cake filling version below that's a fabulous version see it in the recipe card
- Add 1 cup of any chocolate chips, white chocolate chips, or peanut butter chips to this batter
- Add 1 cup of Raisins or Craisins, toasted coconut and pumpkin seeds
- Any kind of nuts
- Leave the cake plain or cream cheese frosted
- Sprinkle with powdered sugar
- Top muffins and loaves with cinnamon sugar before baking
- These freeze well
- Make sure you grease any pans you use heavily
- Keep unused cake in the refrigerator
- Use freshly made sugar pie pumpkin puree or canned pumpkin, not pie filling
- any flavored cake mix can be used.
Nutrition Facts
Calories
325Fat (grams)
26Sat. Fat (grams)
9Carbs (grams)
30Net carbs
19Sugar (grams)
28
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Other Pumpkin Recipes
Pumpkin Spice Cake Mix Cookies
Slow Cooker Pumpkin Latte
Pumpkin Turnovers
Italian Roasted Pumpkin Seeds
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2022.
