Quick Pumpkin Cake

Quick and easy pumpkin cake-muffin recipe.

Original recipe makes 30 servings


1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
2 eggs
2 teaspoons pumpkin pie spice
3/4 cup cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners’ sugar

  • PREP

    10 mins

  • COOK

    20 mins


    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
  2. Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
  4. Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners’ sugar into mixture until smooth; spread onto cooled cake.


Calories: 201 kcal
Carbohydrates: 26.9 g
Cholesterol: 29 mg
Fat: 9.9 g
Fiber: 0.6 g
Protein: 1.8 g
Sodium: 191 mg