Homemade Pumpkin Spice Cake ((from a mix — a homemade mix))

Homemade Pumpkin Spice Cake ((from a mix — a homemade mix))

I am telling you — this on hand homemade bulk cake mix is my new best friend. Not really my BEST friend, but WOW I sure am enjoying it! Have you taken the time to make pre-make this mix yet?? If not, it is not too late – simply click this link to find out everything you need to know about making your own bulk cake mix.


With a few simple modifications, this basic cake mix morphs from a funfetti birthday cake to a pumpkin spice cake perfect for fall festivities!


This is the time of year you can find Hershey’s cinnamon chips and Jello’s pumpkin spice flavored pudding


This little box of pudding opens the door to some very delicious ((and simple)) possibilities – so stay tuned!


Once the pudding and milk are blended, add the 4½ cups of pre-made cake mix, vanilla & melted butter. Whisk until the lumps are gone.


Fold in the cinnamon chips making sure they became evenly incorporated. ((As you can see from the pictures, I just dumped everything in at the same time and stirred. It turned out great.))


Isn’t this a lovely sight?? And the smell is perfectly pumpkin!


Pour it into a prepared baking dish.


Bake for 37 minutes at 350°.


While the cake is baking, time to make the icing – Spiced Buttercream.


Once the center of the cake is set ((for me 37 minutes is perfect)), allow the cake to cool for 10-15 minutes.


Then spread the spiced buttercream over the cake & serve.


Pumpkin Spice Cake with a Spiced Buttercream
A simple, perfectly pumpkin cake for my favorite time of year! The spiced buttercream is icing on the cake!
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Prep Time
10 min
Cook Time
38 min
Prep Time
10 min
Cook Time
38 min
4889 calories
824 g
412 g
160 g
58 g
99 g
1606 g
2822 g
509 g
6 g
47 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4889
Calories from Fat 1405
% Daily Value *
Total Fat 160g
Saturated Fat 99g
Trans Fat 6g
Polyunsaturated Fat 7g
Monounsaturated Fat 40g
Cholesterol 412mg
Sodium 2822mg
Total Carbohydrates 824g
Dietary Fiber 21g
Sugars 509g
Protein 58g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Dry Ingredients:*
  2. 2-3/4 c all purpose flour
  3. 1 t salt
  4. 2-1/2 t baking powder
Wet Ingredients
  1. 1-4 oz box of pumpkin spice flavored instant pudding
  2. 2 c milk
  3. 1-1/2 c sugar*
  4. 2/3 c softened butter
  5. 2 t vanilla
  6. 1 1/2 c cinnamon chips
Spiced Buttercream
  1. 1 1/2 c powdered sugar
  2. 2 - 3 T whipping cream
  3. 2 t vanilla
  4. 1 scant pinch of sea salt
  5. 2 T butter, melted
  6. 3 dashes of cinnamon
  7. 1 dash of cloves
  8. 1 dash of allspice
  1. Preheat oven to 350°. If you are using Food for a Year's pre-mixed cake mix, skip the bracketed instructions.
  2. {{In a medium mixing bowl, combine dry ingredients*. Mix with a fork until evenly incorporated. In another medium mixing bowl, combine pudding & milk. Mix until smooth. Add sugar, softened butter and vanilla to the pudding mixture. Once the wet ingredients are well combined, add the dry ingredients to the wet*. Stir vigorously until lumps are gone. Gently fold in cinnamon chips into cake batter.}}
  3. If using Food for a Year's pre-mixed cake mix, simply combine milk and pudding. Stir to combine, add melted butter, vanilla & stir so more. Then add 4 1/2 c dry pre-mixed cake mix to the petting mixture. Stir to combine and fold in cinnamon chips, stirring until evenly incorporated.
  4. Pour the cake batter into a prepared 9"x13" baking dish ((I like to spray with Baker's Joy and line with parchment paper and then spray with Baker's Joy again)).
  5. Place the cake into the preheated oven for 37-38 minutes, or until center is set.
  6. While the cake is baking, prepare the Spiced Buttercream in a small mixing bowl by adding all of the ingredients. I add 2 T of whipping cream and then add more, if necessary, to reach desired creaminess. Set aside until time to pour over the warm cake.
  7. Once the center of the cake is set, remove from oven. Let the cake sit for 10-15 minutes before pouring the Spiced Buttercream over the warm cake.
  8. Allow to rest for 5-10 minutes before serving.
  1. *If you are using Food for a Year's homemade cake mix, omit the dry ingredients and the sugar and replace them with 4-1/2 c premixed homemade cake mix. ((Link in the body of this post)).
Food for a Year: https://foodforayear.com/
Looking for more cake ideas? CLICK HERE