Cake mix and canned pumpkin combine to make an incredibly simple, moist, and flavorful dessert. This two-ingredient base is a versatile shortcut that works year-round but feels especially right in the fall.
To prepare the base, stir one 15 oz box of spice cake mix together with one 15 oz can of pumpkin puree until fully combined. If the batter is very thick, add up to 1/4–1/2 cup water to reach the desired consistency. Transfer the batter to a greased baking pan, muffin tin, or donut pan, and bake at 350°F (175°C) until a toothpick inserted in the center comes out clean—about 12–30 minutes depending on shape and size. Serve plain or top with whipped cream, frosting, or a dusting of cinnamon sugar.
This simple base can be adapted into muffins, cupcakes, donuts, whoopie pies, sheet cakes, or bars. A few optional additions — chocolate chips, an egg for bars, or pudding and cool whip for frosting — let you change texture and flavor without complicating the method.
These recipes are popular on social media: many people are surprised at how good results are from just a box of cake mix (15.25 oz) and a 15 oz can of pumpkin. The other ingredients listed below are optional enhancements — not required for the base recipe.
What can you make with these 2 ingredients?
From this base you can easily make muffins, donuts, whoopie pies, sheet cake, bars, or cupcakes. The cake mix and canned pumpkin are the core ingredients. Use optional add-ins like chocolate chips, an egg, or cinnamon to suit your preference.
Pumpkin Whoopie Pies
Make whoopie pies by dropping tablespoon-sized mounds of batter onto a parchment-lined baking sheet and baking at 350°F for 12–15 minutes. Sandwich two cookies with a filling of your choice, such as whipped topping or a light cream cheese filling.
Pumpkin Donuts
For baked donuts, pipe or spoon about 2 tablespoons of batter into each donut pan cavity and bake at 350°F for 12–15 minutes. While donuts are still warm, dip or toss them in a cinnamon-sugar mix for a classic finish. A sugar substitute can be used if desired.
Pumpkin Chocolate Chip Bars
To make bars, mix cake mix, pumpkin, and one egg until smooth. Spread the batter into a sprayed 9×13-inch pan, sprinkle with mini chocolate chips, and bake at 350°F for about 30 minutes or until a toothpick comes out clean. Let cool before cutting.
Chocolate Chip Pumpkin Muffins
The muffin version is extremely easy: mix the base ingredients, fold in chocolate chips if desired, and fill a lined muffin tin. Bake at 350°F for 12–15 minutes. This yields a tender, pumpkin-forward muffin that freezes and reheats well.
Number of Servings
Yield depends on format and portion size. For example, the base batter typically makes about 24 muffins or 24 donuts. Divide portions however you prefer; nutrition and point calculations will vary based on serving size and any optional add-ins.
Recipe FAQs
Yes. Sugar-free yellow or chocolate cake mixes work, though sugar-free spice cake flavors may be less common. Add cinnamon or pumpkin spice if you want a more autumnal flavor.
Store baked goods in an airtight container in the fridge for several days, or freeze for longer storage. Making half a batch can help avoid waste if you don’t plan to eat them quickly.
Use your preferred nutrition or recipe builder app to calculate points or nutrition per serving, entering exact ingredient brands and serving sizes for best accuracy.
Differences can result from serving size, ingredient choices (low-fat vs. fat-free), plan-specific zero-point foods, or using a different calculator. Always verify with your own tracker.
If you try these easy pumpkin and cake mix recipes, consider leaving a star rating and a comment to share how they turned out. I enjoy hearing feedback and seeing variations people create.
5 Easy Recipes with Cake Mix and Canned Pumpkin
5 from 5 reviews
- Author: Jenna
- Prep Time: 10 min
- Cook Time: 12-15 min
- Total Time: 25 min
- Yield: 24
- Category: Easy
- Method: Oven
- Cuisine: American
Description
This pumpkin base requires only two ingredients. Optional additions are listed separately so you can customize without changing the simple method.
Ingredients
Base Recipe
1 — 15 oz box of spice cake mix
1 — 15 oz can of pumpkin puree
½ cup water (optional, to adjust consistency)
Pumpkin Muffins — Chocolate chips (optional)
Whoopie Pies — Filling: whipped topping or similar (optional)
Pumpkin Donuts — Cinnamon sugar for coating (optional)
Pumpkin Chocolate Chip Bars — 1 egg (optional), ½ cup mini chocolate chips (optional)
Pumpkin Cupcakes — Frosting — 1 box instant vanilla pudding (1 oz, dry), 1 can pumpkin, ¼ teaspoon pumpkin pie spice, 1 container cool whip (folded together to make a light pumpkin frosting)
Instructions
Muffins / Base recipe: Combine cake mix and pumpkin in a bowl; add up to 1/2 cup water if needed. Fold in chocolate chips if desired. Line a muffin pan with liners, fill, and bake at 350°F for 12–15 minutes. Makes about 24 muffins.
Whoopie Pies: Drop batter by tablespoonfuls onto a parchment-lined baking sheet. Bake at 350°F for 12–15 minutes. Sandwich cooled cookies with whipped topping or preferred filling.
Donuts: Spoon or pipe about 2 tablespoons of batter into each donut well. Bake at 350°F for 12–15 minutes. Toss warm donuts in cinnamon-sugar.
Pumpkin Chocolate Chip Bars: Mix cake mix, pumpkin, and egg until smooth. Spread into a sprayed 9×13 pan, sprinkle with mini chips, and bake at 350°F for about 30 minutes or until set. Cool and cut into bars.
Pumpkin Cupcakes with Pumpkin Fluff Frosting: Make cupcakes from the base batter and bake as directed for muffins. For frosting, mix dry instant vanilla pudding with a can of pumpkin until smooth, add ¼ teaspoon pumpkin pie spice, then gently fold in the cool whip. Frost cooled cupcakes.
Notes
Nutrition or points will vary based on serving size and optional ingredients. Use your preferred nutrition tracker or recipe builder for precise calculations.