Quick & Easy Pumpkin Cake Recipe

Name: Quick & Easy Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box White Cake Mix; 3 whole Eggs; 1 cup Water; 1/2 cups Canola Oil; 1 box Pumpkin Spice - Flavored Jello Pudding; 1 block Fat Free Cream Cheese (8 Oz Box); 1/2 bags Powdered Sugar; 1 teaspoon Vanilla Extract; 1 Tablespoon Cinnamon; 1 cup Crushed Pecans

Servings: persons

1
Prepare the boxed cake mix as directed with the eggs, water, and oil. Add the box of pumpkin Jello pudding to the batter. Mix well with a spoon and pour into a well-greased sheet cake pan. Sprinkle with some cinnamon and bake at temperature indicated on cake mix box for 25 to 30 minutes, or until cake is firm and just done.
2
While the cake bakes and then cools, mix up the cream cheese and the powdered sugar and vanilla. All you need to do is add the powdered sugar a little bit at a time, whipping it together as you go. Add as much of the sugar as you like, until you like the taste and consistency of the icing. Put it in the fridge until your cake is cool and ready to ice. Leaving the cake in the sheet pan, ice the cake, spreading the cream cheese icing evenly across the top. Cover the top of the cake with the crushed pecans and sprinkle with cinnamon and a little more powdered sugar.
3
Slice and serve with a glass of milk.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box White Cake Mix, 3 whole Eggs, 1 cup Water, 1/2 cups Canola Oil, and more.

Yes, Quick & Easy Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quick & Easy Pumpkin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions