Pumpkin Spice Cake~Doctored Cake Mix

1 Package Yellow Cake Mix ( I use Pillsbury Moist Supreme Classic Yellow)

1/2 c. Granulated Sugar

1/2 c. vegetable oil

1 can pumpkin (Not pumpkin pie filling).  We use Libby’s 100% Pure Pumpkin–15 oz. can (425 grams)

1/4 cup water

1 tsp vanilla

2 teaspoons ground cinnamon

4 eggs

1 tsp pumpkin pie spice

(Optional:  I’ve used chopped pecans and also mini chocolate chips in the past as add-ins for this batter.)

Preheat oven to 325 degrees F (175 degrees C).  Lightly grease a 9×13  inch baking pan, or two 8 or 9 inch cake pans .  (Batter makes for great cupcakes too!)

In a large bowl, combine the cake mix, sugar, vegetable oil, vanilla, pumpkin, water, cinnamon, pumpkin pie spice, and eggs.  Beat until well blended.  Transfer to the cake pans.

Bake in preheated oven for 25 to 30 min.  or until it springs back to the touch.

Frost with cream cheese frosting.

Category: Cakes and Cupcakes, Recipes


  1. Kimberly Verdun says: #1

    Hi Melissa,
    I would like to make this recipe for my wedding 3 tier cake, sizes 14″, 10″, and 6″ was what I was thinking of. How much of the ingredients would i need do you think? I was thinking 6x what do you think?



  2. Karina Brown says: #2

    Can you make this for cupcakes? How do you think it will work?

    Thanks: Karina

  3. Melissa Diamond says: #3

    Hi Karina–I actually made the recipe for cupcakes too and they were great! Here’s the link–it was a blog post last year :0) —

    link to mycakeschool.com

  4. Karina Brown says: #4

    Thanks Melissa.

  5. jennpas says: #5

    Is this a durable cake. I am looking for a pumpkin spice cake that is able to be carved.

  6. BeBe says: #6

    Hi Jenn, no this recipe is not durable and wouldn’t do well with a lot of carving.

  7. andreasaunders2 says: #7

    It tastes amazing though! I tried it and it is a keeper! Love the taste with Cream cheese frosting!

  8. Melissa Diamond says: #8

    Thanks Andrea–Glad that you liked it! –I love it too!! ;0)

  9. Cindy Johnson says: #9

    Would it work to use a spice cake mix instead of yellow cake mix?

  10. Josie says: #10

    can this cake be covered in fondant

  11. BeBe says: #11

    Hi Josie, I’m sorry that I can’t say for sure, we haven’t covered this cake in fondant.

  12. Josie says: #12

    Thank you BeBe…I am new to this site and surprised at the quick response.

  13. bakingtherapy says: #13

    Tried thus recipe and absolutely loved it!!!!!

  14. BeBe says: #14

    I’m happy you liked it, thanks for making your post.

  15. twiceasnice says: #15

    Would this cake stand up to stacking using dowels? I know you said not for carving… Thanks! Lori-Ann

  16. BeBe says: #16

    Hi twiceasnice, yes, the dowels will support the weight of the cake tier above it so the pumpkin spice cake would be fine.

  17. Martha LeGall says: #17

    Hi has anyone tried making this with spice cake box mix instead of yellow cake.

  18. melissa poua says: #18

    Does anyone know how many cupcakes this makes?

  19. BeBe says: #19

    Hi Melissa, it should make 24 cupcakes

  20. Nadeen says: #20

    Hi Melissa, can I use white cake mix ?

  21. BeBe says: #21

    Hi Nadeen, yes, you can.

  22. Mary Robison says: #22

    Is this a pretty firm cake if it sits over night?? I have to do a Thankgiving 11×18 sheetcake.??

  23. BeBe says: #23

    Hi Mary, I think it would be fine to sit overnight.

  24. Maggie Russell says: #24

    I was going to use this recipe to make a pumpkin shaped cake. I want to cover it in fondant and I am a fan of frosting the outside of the cake with ganache. Do you think this recipe would taste ok frosted with ganache? If so, do you recommend white or semi sweet ganache? Thank you!!!!

  25. JeanF says: #25

    The cake mix you used – was it an 18.25 oz mix? If not, do you have to add for to make up for the reduced size of the new mixes? Thanks’

  26. BeBe says: #26

    Hi JeanF,
    Yes, originally the recipe used a cake mix with 18.25 ounces. I have made it with the current mix size and it was fine. Also, you can whisk in 4 to 6 Tablespoons flour until the mix equals 18.25 oz. and this will give you the same quantity cake batter as the original recipe. This is what I usually do. This is the recommendation of Anne Byrn, the author of The Cake Doctor Books.

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