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Pumpkin Cake with Cake Mix

This moist and delicious cake is a snap to prepare. Comes out light and moist with a perfect pumpkin spice flavoring. Everyone will love this cake and so will you!
Course Autumn Dessert, Cake, Dessert
Cuisine American
Keyword Halloween, pumpkin, Pumpkin Dump Cake, Thanksgiving
Servings 12
Author Pam


  • 1 box spiced cake mix
  • 1 can plain seltzer
  • 3/4 cup canned pumpkin puree, not pumpkin pie filling
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea or kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 large egg, slightly beaten
  • 1/2 cup, plus 1/4 cup cinnamon chips or pumpkin spice chips
  • 1 tsp cinnamon
  • 2 tsp sugar, mixed with cinnamon for topping


  1. 1.Preheat oven to 350 degrees, mist a 9 inch square cake pan or an 11 x 7 rectangle baking pan with cooking spray and set aside.

    2.In a large mixing bowl, add all ingredients except the chips and cinnamon sugar.

    3.Using a hand held mixer, mix until all is combined and batter is fluffy. Use a rubber spatula to dip down deep to get any dry mix, make sure all is completely mixed well. Add the 1/2 cup chips and gently fold in the batter.

    4.Pour batter into pan and smooth out. Toss remaining 1/4 cup chips and sprinkle cinnamon sugar over the top of cake. Enjoy!

    5.Bake around 30 to 40 minutes until cake springs back when lightly touched and toothpick comes out clean or with dry to moist crumbs. Try not to over bake. Check after 30 minutes. Return to oven if needed.

    6.Let cake cool in pan until almost completely cooled. Cut into squares.