Fall baking just got easier with this Pumpkin Sheet Cake with Cake Mix! Soft, moist, and packed with warm spices, this one-bowl recipe is perfect for beginners. Bake it for a cozy night in or a holiday gathering - it's a must-try!
Want more pumpkin or fall desserts? I suggest you also try Apple Cider Popsicles, Pumpkin Cinnamon Rolls and White Chocolate Cranberry Cookies!
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What is a Pumpkin Sheet Cake with Cake Mix?
Pumpkin Sheet Cake with Cake Mix is a quick and flavorful dessert made with a boxed cake mix, canned pumpkin, eggs, oil, and warm spices. Baked in a sheet pan, it's perfect for gatherings and is often topped with creamy cream cheese frosting for a delicious fall treat.
History of Pumpkin Sheet Cake with Cake Mix
This cake recipe is a modern take on classic pumpkin desserts, combining convenience with warm fall flavors. While pumpkin cakes have been around for centuries, early American settlers used pumpkin in breads and puddings. The rise of boxed cake mixes in the 1950s and 1960s made baking easier, leading to creative recipes like this one.
Over time, this simple recipe became a fall favorite, often topped with cream cheese frosting for a rich, tangy finish. Its ease and nostalgic charm make it a go-to dessert for home bakers, perfect for holiday gatherings or cozy autumn nights.
When is this Dish Typically Enjoyed?
Pumpkin Cake recipes are typically enjoyed during the fall season, especially from September through November, when pumpkin-flavored treats are most popular. It’s a favorite for Halloween parties, Thanksgiving dinners, and autumn gatherings, bringing warm spices and seasonal flavors to the table.
Substitutions
- Pumpkin Purée – Swap with 2 cups of mashed sweet potatoes or butternut squash.
- Evaporated Milk – Substitute with 1 ½ cups whole milk, half-and-half, or coconut milk for a dairy-free option.
- Pumpkin Spice – Replace with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
- Yellow Cake Mix – Swap with a box of spice cake mix or vanilla cake mix with 1 teaspoon cinnamon.
- Chopped Pecans – Use walnuts, almonds, hazelnuts, or 1 ½ cups rolled oats for a nut-free option.
Recipe Variations
- Dairy-Free Option – Substitute evaporated milk with coconut milk and butter with melted coconut oil.
- Vegan Pumpkin Cake – Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and coconut oil instead of butter.
- Gluten-Free Pumpkin Cake – Replace cake mix with a gluten-free yellow cake mix and check all other ingredients for gluten.
- Maple Pumpkin Cake – Swap sugar for ¾ cup maple syrup for a natural, deep flavor.
Storage
Room Temperature: Store in an airtight container at room temperature for up to 2 days if unfrosted.
Refrigerator: Keep in an airtight container in the refrigerator for up to 5 days, especially if frosted with cream cheese frosting.
Freezer: Freeze the cake (without frosting) in a well-wrapped, airtight container for up to 3 months. Thaw in the refrigerator before frosting and serving.
Ingredients
Listed below are all the ingredients you will need:
- Pumpkin puree
- Sugar
- Eggs
- Evaporated milk
- Cinnamon
- Pumpkin spice
- Yellow cake mix
- Chopped pecans
- Butter
See recipe card for quantities.
Instructions
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a large bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, and pumpkin spice until smooth. Use electric mixer if you have.
Pour the batter into the prepared baking pan or half sheet pan.
Evenly sprinkle the yellow cake mix powder over the pumpkin mixture.
Mix in the chopped pecans.
Drizzle melted unsalted butter over the top, making sure all the dry ingredients are moistened. Then bake it for 1 hour.
Let cool completely before slicing. Then serve with whipped cream or vanilla ice cream.
Hint: For an extra moist cake, don’t overmix the batter - stir just until combined to keep the texture light and fluffy.
⭐ Top Tip
For a richer flavor, try using spice cake mix instead of yellow cake mix, and toast the pecans before adding them for extra crunch and depth. To keep the cake light and moist, replace half the melted butter with unsweetened applesauce and avoid overmixing the batter.
FAQ
More Recipes
Craving more Pumpkin? Give these a try:
- Pumpkin Ice Cream
- Pumpkin Hand Pie using Air Fryer
- Pretzel Pumpkins
- Cinnamon Streusel Pumpkin Bread
- Pumpkin Blondies
Pumpkin Sheet Cake with Cake Mix
Ingredients
- 2 cups pumpkin puree 15oz
- 1 cup sugar
- 3 eggs
- 1 can Evaporated milk 12oz
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin spice
- 1 box Yellow cake mix 15oz
- 1 ½ cups Chopped pecans
- ¾ cups melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, and pumpkin spice until smooth. Pour into the prepared baking pan.
- Evenly sprinkle the yellow cake mix over the pumpkin mixture, followed by the chopped pecans.
- Drizzle melted butter over the top, making sure all the dry ingredients are moistened.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
- Serve with whipped cream or vanilla ice cream.
Cath says
Make some more yummy and easy recipes! I love them, Lainey!
Sweet says
Yummy! I love Pumpkin recipes!
Cherry says
This pumpkin cake looks so moist and cozy, and I hope I can try making it—thanks for sharing such a lovely recipe! 🙂
Simply Bakings Kitchen Team says
Aww, thank you so much! 🧡🎃 I’m so glad it feels cozy to you—that’s exactly the vibe. I hope you get to try making it and enjoy every soft, comforting bite. Let me know how it turns out! 😊✨