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Spice Cake Mix & Pumpkin Hack: Your New Fall Obsession!

ByEmma

Fall is here and you know what that means—pumpkin everything. But what if I told you there’s a ridiculously easy hack to make the moistest most flavorful pumpkin spice cake using just a box of spice cake mix and a can of pumpkin? No eggs no oil no fuss. Just pure spiced-up goodness.

Let’s dive in—your taste buds will thank you.

Contents

Why This Recipe Works

This isn’t just another pumpkin recipe. It’s a game-changer because:

  • 2-ingredient magic: Cake mix + pumpkin = done.
  • Healthier twist: Skipping oil and eggs cuts calories but keeps all the flavor.
  • Impossible to mess up: Even if you’re baking-averse this one’s foolproof.

Pro Tip: Use 100% pure pumpkin puree (not pumpkin pie filling) for the best texture.

What You’ll Need

  • 1 box spice cake mix (any brand works)
  • 1 (15 oz) can pumpkin puree
  • (Optional) A pinch of extra cinnamon or nutmeg for extra cozy vibes

How to Make It (Step-by-Step)

  1. Preheat your oven to 350°F (175°C) and grease a 9×13” pan (or use parchment paper for easy cleanup).
  2. Mix the cake mix and pumpkin in a bowl. That’s it. No water no eggs—just stir until smooth. (Batter will be thick—that’s normal!)
  3. Pour into the pan and bake for 25-30 minutes (until a toothpick comes out clean).
  4. Let cool then devour as-is or top with cream cheese frosting for next-level deliciousness.

*Pro Tip: For cupcakes bake for 18-22 minutes—perfect for on-the-go snacking!*

Why You’ll Love It

  • Ultra-moist: Pumpkin keeps this cake tender for days.
  • Naturally spiced: The cake mix already has warm flavors but pumpkin amps it up.
  • Meal-prep friendly: Stays fresh for 4-5 days (if it lasts that long).

Final Thoughts

This recipe is the lazy baker’s dream—minimal effort maximum reward. Whether you’re craving a quick dessert or impressing guests (who’ll never guess the secret) this spice cake mix and pumpkin combo is a must-try.

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