Easy Pumpkin Cake

Taking Trader Joe’s Vanilla Cake & Baking Mix then adding a can of pumpkin, cinnamon and nutmeg you get the perfect thin layer of cake. The texture is phenomenal, it’s a mixture between pumpkin cake and pie. Topped with the perfect amount of cream cheese frosting and a little chocolate drizzle.

How this Easy Pumpkin Cake recipe was created

Sometimes you just have to go with your gut, because second guessing yourself means you might miss out on some pretty amazing things in life. I think back to if I didn’t push myself into blogging, how I would never had started this wonderful and exciting journey. I’m so glad I didn’t let fear hold me back. So many times in life my anxiety stops me from trying new things, because people with anxiety tend to like predictability. When I was attempting to mix my favorite box cake mix with a can of pumpkin I was worried, fear of screwing it up entirely. Then I decided being optimistic is the only way to break my self doubt, thinking; you’ll never know if it will work Trina… unless you try!

Wow! Am I glad I went with my gut on this one. Not only was it extremely delicious, my whole family devoured it and requested another slice. Sometimes you just have to pat yourself on the back! With this simple recipe my whole family gave me so much love and my favorite part about food is no matter who you are, there is always that one recipe that will make you smile. I Loved seeing my little guy light up for my easy pumpkin cake! This is definitely a new fall tradition in my house.

Easy Pumpkin Cake with Cream Cheese Frosting and Drizzled Chocolate sauce is a must try this fall. I can’t remember the last time a cake was this simple and delicious.

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Easy Pumpkin Cake with Cream Cheese Frosting and Drizzled Chocolate sauce

Easy Pumpkin Cake with Cream Cheese Frosting and Drizzled Chocolate sauce

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  • Easy Pumpkin Cake:
  • 1 box Trader Joe’s Vanilla Cake & Baking Mix
  • 1 can pumpkin
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup cold milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Cream Cheese Frosting:
  • 4 ounce cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • 1 teaspoon vanilla
  • 8 ounces of confectioners sugar
  • Chocolate Sauce:
  • 1/4 cup heavy cream
  • 3/4 Trader Joe’s semi sweet chocolate chips (or other favorite chocolate chips)
  • Plastic bag or plastic squeeze bottle


  1. Preheat oven to 350F
  2. Grease a 9×13 cake pan with canola oil or baking spray
  3. In large mixing bowl combine eggs, melted butter, cold milk and pumpkin
  4. Add cake mix, cinnamon, nutmeg and whisk until batter is smooth
  5. Pour into cake pan and bake for 35 minutes
  6. Allow to cool before adding frosting
  7. Cream Cheese Frosting:
  8. Add room temp butter and cream cheese into large bowl or stand mixer and beat until well incorporated
  9. Add vanilla and then powder sugar blending until a smooth consistency
  10. Carefully dollop small amounts at a time onto the top of the cake spreading the cream cheese evenly
  11. Chocolate Sauce:
  12. Add 1/4 cup healvy cream to a small sauce pan and heat over medium heat, turning off just before boiling
  13. Immediately add your chocolate chips to the hot cream and whisk quickly until all the chocolate is melted
  14. Immediately transfer to your plastic bag or squeeze bottle
  15. If using a plastic bag I use a tall glass to hold the bag while I pour in the sauce, then make a small cut on one corner of the bag
  16. Squeeze sauce drizzling from one corner of the cake all the way to the other corner, repeat in opposite direction from corner to corner
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Dessert

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