Pumpkin Spice Cake

This cake is even SHAPED like a pumpkin!

I have a very fun fall dessert to share with you today that goes a little bit against the grain of how I cook.

This cake runs contrary to my typical everything-homemade standard for desserts, but it’s so tasty and moist that I can’t resist adding it to my bag of dessert tricks for this autumn season. This is a great cake to bring to a potluck or for a special occasion. Because it uses a cake mix, it also is very quick and easy to put together.

Pumpkin Spice Cake

  • 1 Duncan Hines Spice Cake Mix
  • 6 eggs
  • ¼ cup oil
  • 1 large can pumpkin pie filling

Blend the ingredients until smooth.

Place in a greased and floured bundt pan – bake at 350 degrees for 35 – 40 minutes (or until touch back). Drizzled warm cream cheese frosting over the cake after it cools.

It’s really simple!

You can also bake the cake in a large sheet pan (or small cupcake size specially shaped pans for individual servings).  And, for an extra crunch, top with chopped walnuts.

Now for the fun part. If you want to make a beautiful fall-themed dessert, bake this batter in two half-sized bundt pans. (If you only have one pan, you can do this sequentially.) After they’ve cooled, place one cake, rounded side down and invert the second cake on top of that one. This will make a cake roughly the shape of a pumpkin. If you only have a full-sized bundt pan, you can double the recipe and do the same thing. You’ll end up with an enormous cake that will feed a crowd.

Use 2 cans of cream cheese icing (or about 2 ½ cups). Hold the two cakes together with about 1/2 c. of icing. Then pop the plastic can in the microwave for 30 seconds  and  pour the remainder over the cake.

Use ½ bag of Kraft caramels (softened-lay them out on a cookie sheet and set it on the oven door while taking the cakes out of the pan) – unwrap and use them as though they were clay to mold the stem and leaves (one caramel will make one leaf) – use a table knife to sculpt and mark the stem and leaves to look more realistic. Put the “stem” on top hole of the upper cake. Decorate with the caramel “leaves.” This is a real show-off cake. It’s easiest to cut slices off the upper cake first and then the lower cake when serving.

Want a little variety – substitute applesauce, raisins, and walnuts for the pumpkin pie filling and bake in a smooth mixing bowl – top with caramel icing to do an apple instead.

Many thanks to my friend, Ellen, who introduced me to this great recipe.


8 thoughts on “Pumpkin Spice Cake

  1. Wowzers this looks great and I love easy/simple! One question that this inquiring mind needs to ask would you please give the ounces of the canned pumpkin please? Large can in Texas is one thing, large in say, MA is another? LOL

  2. Very clever! I wouldn’t have ever thought to mold caramels like that. Great job with this cute cake.

  3. Onalee, I’m not near the grocery store right now and don’t have the empty can from the pumpkin pie filling…so I’m going to guess. I think that the larger can is roughly 29 ounces. I’ll double check that when I get a chance. The smaller can is a little larger than a can of soup. The larger can is about the width of a can of…..tomato juice…..but shorter. Like I said, I think 29 ounces.


  4. I was going to ask the size too since I have bags of frozen pumpkin left from last year. This looks great Barb, I might have to try it for MOPS.

  5. I made this fun cake for a princess party I hosted for our senior high youth group girls. I varied the decorating a little bit by making the look like Cinderella’s carriage. It was a hit! Thanks for sharing this recipe.

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