This insanely rich and moist pumpkin bread made with cake mix begins with a spice cake mix but transforms into something far better. Topped with a brown sugar cream cheese frosting, this fall-ready loaf comes together in about 10 minutes of prep with just a few pantry ingredients and has a bakery-quality flavor and texture.
When autumn arrives I crave warm baked goods. This cake mix pumpkin bread is one of my go-to fall recipes and has become a repeat favorite. It’s simple to make, reliably moist and dense, and the brown sugar cream cheese frosting takes it to the next level.
Why We Love This Cake Mix Pumpkin Bread Recipe
This pumpkin bread stands out from other quick-bread shortcuts. While some versions simply mix pumpkin and cake mix, this recipe adds a few extra ingredients to deliver a more flavorful, moist, bakery-style loaf.
- Uses just a handful of ingredients for easy preparation
- Produces a moist, dense texture that slices beautifully
- Delivers warm fall spices from pumpkin pie spice and cinnamon
- Is elevated by a brown sugar cream cheese frosting for a wow factor
Start with a spice cake mix, but include the additional ingredients listed below — you’ll be glad you did. We think you’ll love this pumpkin bread as much as we do.
Ingredient Notes
See the full ingredient list with measurements in the recipe card below.
- Spice cake mix: The best results came from a spice cake mix (13.25–15.25 oz.). Betty Crocker (13.25 oz.) produced the most moist, dense loaf with rich flavor. Duncan Hines also works well. Avoid yellow cake mix for this recipe.
- Use canned pumpkin purée, not pumpkin pie filling: Purée gives the right texture and neutral flavor; pie filling is already sweetened and spiced and will change the balance. Any reputable brand of pumpkin purée will work.
- Orange zest: A small amount of orange zest brightens and lifts the flavor. It’s subtle but makes a noticeable difference. Optional if you prefer to omit it.
Ways to Vary This Recipe
- Add chopped pecans or walnuts for crunch
- Stir in about 1 cup of chocolate chips
- Top the loaf with cinnamon-sugar (2–3 tablespoons sugar whisked with 1 teaspoon cinnamon)
- Make a buttery crumble topping for extra texture
- Include a pinch of nutmeg or ground ginger for additional spice
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk the eggs until slightly frothy.
Step 2: Add the oil, canned pumpkin, vanilla, and milk to the beaten eggs and whisk until combined.
Step 3: Whisk the wet ingredients until evenly incorporated.
Step 4: Add the cake mix, pumpkin pie spice, cinnamon, and orange zest to the pumpkin mixture.
Step 5: Stir gently to combine. Avoid overmixing — stop when the streaks of dry mix disappear.
Step 6: Grease and flour an 8.5 x 4.5 inch loaf pan (or line with parchment). Pour the batter into the pan and smooth the top.
Step 7: Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Check at 40 minutes; if the top is browning too quickly, tent loosely with foil. Cool in the pan on a wire rack for 10–15 minutes, then remove the loaf to finish cooling.
Step 8: While the loaf cools, make the frosting. Beat softened cream cheese and butter until smooth. Add vanilla and brown sugar and beat until combined.
Step 9: Add powdered sugar a half-cup at a time, mixing until smooth and reaching your desired consistency.
Step 10: Chill the frosting until ready to use. When the loaf is completely cool, spread the frosting over the top. Chill the frosted loaf for about 2 hours to set the icing before slicing.
Frosting Tips
- Chill the frosting before icing so it holds its shape better on the loaf.
- Allow the bread to cool completely; warm bread can cause the frosting to run.
- After frosting, chill the loaf for a couple of hours for clean slices.
Recipe Tips
- Do not overbake. Check the loaf around 40 minutes to gauge remaining time and avoid dryness.
- Use parchment if desired. Lining the pan with parchment paper makes removing the loaf easier than greasing and flouring.
Storage
Store the loaf in the refrigerator in an airtight container for 4–5 days. If frosted, use a container that won’t press down on the icing. To freeze, flash-freeze the frosted loaf uncovered for about an hour until the frosting firms, then wrap in parchment and foil to protect the frosting.
Other Fall Baked Goods
Cookies
Pumpkin Spice Molasses Cookies
Fall Recipes
Pumpkin Chip Banana Bread
Fall Recipes
Cinnamon Streusel Pumpkin Coffee Cake
Desserts
Apple Crumble Bars
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Cake Mix Pumpkin Bread with Brown Sugar Cream Cheese Frosting
Ingredients
Bread
- 1 can pumpkin purée (15 oz.)
- 1 boxed spice cake mix (13.25–15.25 oz.)
- 3 large eggs, room temperature
- 1/4 cup oil (vegetable or canola)
- 2 Tbsp whole milk
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp orange zest (optional)
Cream cheese frosting
- 4 oz cream cheese, softened
- 3 Tbsp butter
- 1 tsp vanilla
- 1/4 cup light brown sugar
- Pinch of sea salt
- 1 1/2 to 2 cups powdered sugar, more if needed
Instructions
- Prepare the pumpkin bread: Preheat oven to 350°F (175°C).
- In a medium bowl, whisk the eggs until slightly frothy.
- Add oil, canned pumpkin, vanilla, and milk to the eggs and whisk until combined.
- Add the cake mix, pumpkin pie spice, cinnamon, and orange zest to the pumpkin mixture. Stir to combine, stopping when the streaks of dry mix disappear.
- Grease and flour (or line) an 8.5 x 4.5 inch loaf pan. Pour the batter into the prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick comes out clean. Check at 40 minutes and tent with foil if the top is browning too quickly.
- Cool in the pan on a wire rack for 10–15 minutes, then remove the loaf to finish cooling.
- Prepare the cream cheese frosting: Beat softened cream cheese and butter until smooth. Add vanilla and brown sugar and beat until combined.
- Add powdered sugar a half-cup at a time, blending until smooth and reaching the desired consistency. Chill the frosting until ready to use.
- When the loaf is completely cool, spread the frosting over the top. Chill for about 2 hours to set, then slice and enjoy.
Notes
Storage: Refrigerate in an airtight container for 4–5 days. Use a container that won’t press on the frosting if the loaf is iced.
To freeze: Flash-freeze the frosted loaf uncovered for about an hour until the frosting firms, then wrap in parchment and foil to protect the icing.
Do not overbake: Check at 40 minutes to avoid drying the loaf.
Parchment lining: Line the pan with parchment if you prefer an easier release.
Nutrition
Carbohydrates: 42 g,
Protein: 5 g,
Fat: 13 g
Nutrition information is an approximation.