Better Than Fall Pumpkin Cake

By: Rabia

Moist, spiced, and perfectly pumpkin-y — this Better Than Fall Pumpkin Cake is cozy autumn comfort in every bite. With a shortcut from vanilla cake mix and the richness of condensed milk and pumpkin puree, it’s as easy to make as it is delicious.

📝 Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour

  • Yield: 12 servings

Dietary Badges
✅ Easy Fall Dessert
✅ Family-Friendly
✅ Holiday Favorite

Ingredients

  • 1 box vanilla cake mix (plus eggs, oil & water as required on box)

  • 1 cup pumpkin puree

  • 1 can (14 oz) sweetened condensed milk

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ¼ tsp ground cloves

  • Optional: ½ cup chopped nuts or chocolate chips

Instructions

  1. Preheat Oven → Heat oven to 350°F (175°C). Grease and flour a 9×13 baking pan.

  2. Make Cake Batter → Prepare cake mix according to package instructions (with eggs, oil, and water).

  3. Add Pumpkin Flavor → Stir in pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, and cloves until well blended.

  4. Optional Add-Ins → Fold in chopped nuts or chocolate chips, if using.

  5. Bake → Pour batter into prepared pan and bake 40–45 minutes, or until a toothpick comes out clean.

  6. Cool & Serve → Let cake cool completely before slicing.

Notes

  • Use fresh pumpkin puree for brighter flavor and better texture.

  • Sprinkle cinnamon sugar on top before baking for a sweet, crunchy crust.

 Introduction

This cake is effortless and full of fall flavor — perfect for when you want pumpkin spice goodness without a long ingredient list. Whether you’re baking for a cozy family evening, a potluck, or a holiday dessert table, it’s guaranteed to be a crowd-pleaser.

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👩‍🍳 Step-by-Step Guide

1. Prepare the Base

Follow box instructions, then upgrade with pumpkin and warm spices.

2. Spice It Up

Cinnamon, nutmeg, and cloves add that cozy fall aroma and taste.

3. Bake to Perfection

The cake bakes up fluffy and moist, with pumpkin richness and condensed milk sweetness.

🧾 Ingredient Details & Substitutions

  • Vanilla Cake Mix → Yellow cake mix works too. Spice cake mix makes it even more seasonal.

  • Pumpkin Puree → Fresh or canned both work; avoid pumpkin pie filling (already spiced).

  • Sweetened Condensed Milk → Adds moisture and sweetness; substitute with evaporated milk + sweetener if needed.

  • Nuts/Chips → Walnuts, pecans, or chocolate chips add texture and indulgence.

🍽 Variations & Serving Ideas

  • Frosted Version → Top with cream cheese frosting once cooled.

  • Pumpkin Caramel Cake → Drizzle with caramel sauce and whipped cream.

  • Nut-Free Option → Leave out nuts and add extra chocolate chips.

Serving Suggestions

  • Serve with vanilla ice cream.

  • Pair with a mug of hot apple cider or pumpkin spice latte.

  • Dust with powdered sugar for a simple, elegant finish.

🥡 Storage & Make-Ahead

  • Refrigerate: Store covered for up to 4 days.

  • Freeze: Wrap slices individually and freeze up to 2 months. Thaw overnight.

  • Make-Ahead: Bake the night before and let rest for enhanced flavor.

⚖️ Nutrition (per serving, approx.)

  • Calories: 320 kcal

  • Protein: 5 g

  • Carbs: 42 g

  • Fat: 14 g

  • Fiber: 2 g

❓ FAQs

Q: Can I use spice cake mix instead of vanilla?
A: Yes! Spice cake mix makes it extra autumnal — just reduce added spices slightly.

Q: Can I make cupcakes with this recipe?
A: Definitely. Bake at 350°F for 18–20 minutes.

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Q: Is this cake very sweet?
A: It’s rich but balanced; the pumpkin tones down the condensed milk’s sweetness.

💬 Personal Note

This cake is one of my go-to fall bakes — simple enough for a weeknight treat, but festive enough for Thanksgiving dessert. Every bite tastes like cozy sweaters, crunchy leaves, and pumpkin spice season. 🍂

Rabia
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