Pumpkin Bread with Cake Mix

My pumpkin bread with cake mix is perfectly moist and fluffy and bursting with autumnal spices. I use just 5 ingredients to make it as easy as possible but still have it filled with fall flavors!

My Easy Way to Make Cake Mix Pumpkin Bread

I’ll be the first to admit that I can’t get enough of the pumpkin craze that rolls around every fall season! And, my first recipe every year is always my pumpkin bread with cake mix.

I created my recipe to be super simple using cake mix as a main ingredient to get that pumpkin spice flavor. It only takes 5 minutes to prep before sticking it in the oven to bake!

Every year, my son Connor comes home from school and immediately smells that I made my cake mix pumpkin bread. I don’t know how he does it, but he can smell it as soon as he walks in the door.

I give him a special slice that night, but keep the rest for breakfasts during the week. Both Connor and Leah’s face light up when I serve it on a plate first thing in the morning.

And, if you love good pumpkin recipes, try my recipes for pumpkin dip with Cool Whip, air fryer pumpkin seeds, pumpkin cheesecake cookies, and pumpkin bread with cream cheese frosting.

Pumpkin Bread from Cake Mix Ingredients

• Instant vanilla pudding – I love using instant pudding in baking as it helps thicken up the bread and give it maximum flavor. It must be instant pudding and not cook and serve.
• Pumpkin puree – It can’t be pumpkin bread without actual pumpkin! I use pumpkin puree, or canned pumpkin, without any spices already included.
• Eggs – Acts as a binder to combine the pumpkin bread.
• Pumpkin pie spice – While the cake mix has some spices already, I love the addition of the extra spice in there. If I don’t have any on hand, I just omit it.
• Spice cake mix – I use a spice cake mix to really lean into the fall flavors with the pumpkin flavors. While I have used vanilla cake mix with success, it needs a lot more spices in order to get a true pumpkin bread flavor.

How to Make Pumpkin Bread With Cake Mix

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees and grease a 9×5 loaf pan or place parchment paper in it.

STEP TWO: Add the vanilla pudding, canned pumpkin purée, eggs, and pumpkin pie spice to a bowl and mix well to combine.

STEP THREE: Incorporate the spice cake mix and stir it until just blended — overmixing the batter will cause the middle to sink in. If using chocolate chips, now is the time to add them!

STEP FOUR: Scoop the quick bread batter into the prepared loaf pan and place it in the oven. Bake it for 50-60 minutes, or until a toothpick comes out clean.

STEP FIVE: Remove the cake mix pumpkin bread from the oven and let it cool for about 10 minutes before removing it from the pan. Slice and enjoy!

Tips for The Best 5 Ingredient Pumpkin Bread

• Mix thoroughly, but be careful not to overdo it. I make sure to mix the ingredients until they are just combined/blended. I want it to be smooth, but I’ve found that mixing it too much causes the middle of the pumpkin bread to cave in.
• Don’t skip the cooling step. I’ve been super eager to eat my pumpkin bread, I find it best to wait 10 minutes before taking it out of the bread pan and slicing it. Otherwise, it can stick to the pan and even crumble when slicing.
• I use pumpkin purée and not pumpkin pie filling. The purée adds a yummy pumpkin flavor without any additives found in pie filling.

Easy Pumpkin Bread Variations and Substitutions

• Try it with a different box cake mix. I like making pumpkin bread with spice cake mix best, but I’ve also made it with white cake mix, yellow cake mix, and even chocolate cake mix! If doing this, the bread needs more spices, so add 1 tablespoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, and ½ teaspoon ground cloves.
• Add some extra ingredients for more flavor and texture. I love to add chopped walnuts, chopped pecans, and even a dash of maple syrup to take the bread to the next level!
• Use bananas instead! I’ve made banana bread using cake mix as well, and it’s delicious!
• I love to top it with cream cheese frosting to make it more decadent. 

Pumpkin Bread with Cake Mix FAQs

How to store leftovers

I store leftovers in an airtight container or wrapped in plastic wrap at room temperature for 3 to 4 days and in the refrigerator for up to a week.

Can I make a 2 ingredient pumpkin bread from cake mix?

Yes! I’ve made this recipe with just spice cake mix and canned pumpkin. I needed a bit more pumpkin mix to make it work, and honestly prefer my version of the recipe with 5 ingredients much more.

More Easy Dessert Recipes

• Sweet potato pie in a graham cracker crust
• Fruit salad with Cool Whip
• Grape salad
• 3 ingredient no bake cheesecake
• Cool Whip fruit dip
• Cinnamon roll apple pie