Ingredients
Scale
- 1 box (15.25 oz) Premium Cake Mix (Chocolate, Yellow, or Spice)
- 1 can (15 oz) 100% Pure Pumpkin Puree (not pumpkin pie filling)
- 1 tablespoon Pumpkin Pie Spice (or 1/2 cup Chocolate Chips for the chocolate version)
- Optional: Powdered sugar or cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line a muffin tin with paper liners. Ensure your pumpkin puree is at room temperature to help it incorporate smoothly with the dry cake mix. Gather your mixing bowl and a sturdy spatula; you do not even need an electric mixer for this simple process.
- In a large bowl, empty the entire contents of the cake mix box. Add the full can of pumpkin puree and your choice of pumpkin pie spice or chocolate chips. Using a spatula or wooden spoon, stir the ingredients together until just combined. The batter will be very thick and dense compared to traditional cake batter, but do not worry—this is exactly how it should look to achieve that moist, bakery-style texture.
- Spread the thick batter evenly into your prepared baking pan, smoothing the top with your spatula. If you are making muffins, fill each liner about three-quarters full. Place the pan in the center rack of the oven. Bake for 28 to 32 minutes for a cake, or 18 to 22 minutes for muffins. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs when the cake is perfectly done.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This cooling period is essential because the pumpkin-based crumb sets as it reaches room temperature. Once cooled, dust the top with powdered sugar or spread a thick layer of cream cheese frosting. Slice into squares and serve to your amazed guests.
- Cook Time: 40 minutes