Fall baking does not have to mean a long ingredient list or a complicated recipe. This easy pumpkin spice cake starts with a box of spice cake mix and a can of pumpkin, then comes together with milk and eggs. Once it’s baked in a Bundt pan, a quick cream cheese glaze is all it needs.
The cake has five ingredients, plus water to thin the glaze. It’s a simple dessert for a fall gathering, an afternoon cup of coffee, or any time you want something pumpkin-spiced without making a project of it.
Why You’ll Love This Pumpkin Spice Cake
This cake is easy to pull together with ingredients you can find at the grocery store. The spice cake mix brings the warm spices, while the pumpkin adds moisture and a seasonal flavor. Milk and eggs bring the batter together, and the cream cheese glaze gives each slice a lightly sweet finish.
The Bundt pan makes it look ready for the table without extra decorating. Once the cake is cool, drizzle the glaze over the top and let it fall naturally down the sides.
What You Need to Make It
You only need five ingredients for the cake and glaze:
- Spice cake mix: A boxed mix makes this an easy semi-homemade dessert.
- Canned pumpkin: Use plain pumpkin puree, not pumpkin pie filling.
- Milk: Adds moisture to the batter.
- Eggs: Help bring the cake together.
- Cream cheese frosting: Thin it with water to make a simple glaze.
Water is used to thin the frosting, but it isn’t counted as one of the five ingredients.
How to Make 5 Ingredient Pumpkin Spice Cake
Start by heating the oven and preparing your Bundt pan. Grease and flour the pan well, including around the center tube and all the curves. That helps the cake release cleanly after baking.
Add the spice cake mix, canned pumpkin, milk, and eggs to a large bowl. Mix until the batter is smooth and no dry pockets of cake mix remain. Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick inserted into the cake comes out clean. Let it cool in the pan briefly before turning it out onto a plate or cake stand. Wait until the cake is completely cool before adding the glaze.
For the glaze, stir the cream cheese frosting with water until it’s smooth and pourable. Drizzle it over the top of the cooled cake. If you’d like a little extra glaze on each slice, serve any remaining glaze alongside the cake.
Tips for the Best Results
- Grease and flour the Bundt pan thoroughly. Pay attention to the center tube and the grooves so the cake releases more easily.
- Use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which would change the flavor of the cake.
- Mix until combined. Once the batter is smooth, it’s ready for the pan.
- Let the cake cool before glazing. If it’s still warm, the glaze may run right off.
A Simple Cake for Fall Gatherings
This pumpkin spice cake fits right in on a fall dessert table. It looks pretty on a cake stand, travels well once cooled, and can be served in slices without needing any extra toppings. The cream cheese glaze adds just enough sweetness while letting the pumpkin and spice flavor come through.
For a fall dessert spread, serve it alongside Loaded Caramel Apple Nachos or Caramel “Apple” Bites. If you’re planning a fall brunch, Two Ingredient Cinnamon Apple Cobbler is another easy option to add to the table.
Frequently Asked Questions
Does this pumpkin spice cake have only five ingredients?
Yes. The cake and glaze use spice cake mix, pumpkin, milk, eggs, and cream cheese frosting. Water is only used to thin the frosting into a glaze.
Can I use pumpkin pie filling instead of pumpkin puree?
Use plain pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and seasoned, so it would change the result.
When should I add the glaze?
Let the cake cool completely first. Then drizzle the cream cheese glaze over the top so it stays visible on the cake instead of melting into it.
An Easy Pumpkin Dessert to Keep on Hand
When you want a fall dessert with very little prep, this five ingredient pumpkin spice cake is an easy one to make. The cake mix keeps the ingredient list short, canned pumpkin gives it its seasonal flavor, and the cream cheese glaze finishes it with a simple touch.
Slice it for dessert, set it out with coffee, or bring it along to share. Grab a plate!
5 Ingredient Pumpkin Spice Cake with Cream Cheese Glaze
Ingredients
- 1 box spice cake mix
- 1 can pumpkin puree, about 15 ounces
- 1 cup whole milk
- 3 eggs
For the Glaze
- ½ cup storebought cream cheese frosting
- 2 tablespoon water
Instructions
- Heat the oven to 350°F. Grease and flour a Bundt pan, or use a baker's spray.
- Add the spice cake mix, pumpkin, milk, and eggs to a large bowl. Mix until smooth and evenly combined.
- Pour the batter into the prepared Bundt pan and bake until a toothpick inserted near the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a serving plate. Cool completely.
- Whisk the cream cheese frosting and water until smooth and pourable. Drizzle the glaze over the cooled cake.
Notes
- Use plain canned pumpkin puree, not pumpkin pie filling.
- Grease and flour the Bundt pan well.
- Let the cake cool completely before adding the glaze.
- Water is only used to thin the glaze; the recipe has five ingredients.
Key Takeaways
- This easy pumpkin spice cake requires only five ingredients: spice cake mix, canned pumpkin, milk, eggs, and cream cheese frosting.
- The Bundt pan gives the cake an appealing look, and a simple cream cheese glaze enhances its flavor.
- You can easily make it by mixing the ingredients, baking, and glazing after the cake cools.
- Use plain pumpkin puree for the best results, avoiding pumpkin pie filling which alters the flavor.
- This cake is perfect for fall gatherings, serving up a seasonal treat without the fuss.
