5 Ingredient Pumpkin Spice Cake with Cream Cheese Glaze
This easy pumpkin spice cake comes together with just five ingredients: spice cake mix, canned pumpkin, milk, eggs, and cream cheese frosting. A thin frosting glaze makes it a simple fall dessert.
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.
Baking-time note: I’ve put in a tentative 35–45 minute range at 350°F. Please confirm that against your actual bake before we finalize the card.
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.