This Easy Pumpkin Pound Cake (from a cake mix) is dense, moist, and bursting with cozy fall spices—perfect with coffee, tea, or as a holiday dessert.

Can I Turn a Cake Mix into a Pound Cake?
You can. . .and you should!
I believe in this method so much that I devoted an entire post to it. If you haven’t read my How to Turn a Boxed Cake Mix into a Pound Cake post, you should! It’s loaded with tips and tricks for how to take a cake mix and convert it into a pound cake.
So, what is a pound cake, exactly? The old-fashioned version (like my from-scratch Pound Cake with Whipping Cream) is a pound of this, a pound of that. Equal parts of multiple ingredients.
Pound cakes are known for their density (they’re weighty!) and their tight crumb. So, I figured I could probably convert a boxed cake mix into a pound cake by making it heavier and tighter. Not easy, considering how light and fluffy most boxed cake mixes are, but I was ready to give it a try!
This time around I was counting on the pumpkin puree to do its work, adding weight to the cake. (And it did! It added a terrific texture and flavor.) I was also hoping an extra egg would do the trick.
But Even at That. . .
I knew a boxed cake mix probably wouldn’t be as tight as a pound cake. So, I counted on one more little change. Or, maybe you could call it a big change: Pull back on the liquid.
You see, it’s the liquid in a boxed cake mix that gives it such a lift. Cut back on the liquid, cut back on the fluffiness. So, instead of a full cup of water or milk, I added a ½ cup of (wait for it!) sour cream.
Yep, you read that right. I added sour cream in place of milk or water. It adds more fat, more density, more favor, and best of al, more moisture.
All I can say is, this combination of ingredients works! And I’m proud to offer this recipe. Use it for the holidays. Use it for a cold winter’s night. Or, make it any time you like. This will be a simple go-to pound cake you can enjoy all year ‘round.
Pumpkin Pound Cake Ingredients

I've got a great recipe card for you at the bottom of this post but I thought you might like a quick glance at what you'll need to make this cake. These are simple ingredients you can get at any grocery store.
For the Pound Cake:
- 1 box spice cake mix
- 1 stick (½ cup) unsalted butter, softened
- 4 large eggs
- 1 cup canned pumpkin puree
- ½ cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon pumpkin pie spice for extra flavor
For the Cream Cheese Glaze (Optional):
- 4 oz cream cheese, softened
- 2 tablespoon unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tablespoon milk or cream
- ½ teaspoon vanilla extract
How to Make Pumpkin Pound Cake
This comes together so easily and quickly. I always love shortcuts and the boxed cake mix helps with that!
Preheat oven to 350°F. Grease and flour a tube or bundt pan.

In a large bowl, beat the butter and eggs until light and thick.


Add pumpkin puree, sour cream, and vanilla. Mix until smooth.


Add dry cake mix (and pumpkin pie spice if using). Beat on medium speed for 2 minutes.


Pour batter into the prepared pan.

Bake 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
How to Know When It's Done
When you check on your cake's internal temp, you're looking for:
- Internal temp of 200–210°F is ideal. (You’re at 219°F, which is still safe — it just means it’s extra baked through, but not burned.)
- Bounce-back test (cake springs back when touched) is another great sign it’s ready.
- If the edges are pulling slightly away from the pan, that’s one more confirmation.

After ten minutes separate the tube pan's pieces by pulling up on the center core. (You might need to run a knife around the inside edges first to loosen the cake.)
Place cake on wire rack to cool.

When the cake cools you can gently slide a knife around the bottom pan to release the cake.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Serving Suggestions:

- Classic: Slice thick and serve plain with coffee or hot tea. This would be delicious with an orange tea.
- Add glaze: Feel free to add an optional glaze: Mix together some cream cheese and butter, then add a bit of powdered sugar, milk (or cream), and vanilla. Beat until smooth and drizzle on top.
- Dusted: Sprinkle with powdered sugar before serving for an elegant touch. This is one of my favorite ways to serve pound cake. A little sprinkling makes all the difference--in looks and taste.
- Warm + Cozy: Heat slices slightly and serve with a dollop of whipped cream or a scoop of vanilla ice cream. I love whipped cream with my pound cake, and you know what else I love with it? Berries. Strawberries. Raspberries. Blackberries. Blueberries. Pretty much any kind of berry will do.
- Make it Beautiful! Garnish with candied pecans or a sprinkle of cinnamon sugar for a holiday-worthy presentation. You can even add a sprig of holly or mint to the plate, along with some fresh cranberries for a Christmas festivity!
How to Store Your Pumpkin Pound Cake

Store your pound cake at room temperature, tightly wrapped in plastic wrap, or place in an airtight container. It will be fresh for 3-4 days. If you prefer to refrigerate after applying a cream cheese glaze, make sure it's in an airtight container. It should stay fresh for 4-5 days. You can also freeze this cake if you prefer.
What to Expect from this Pound Cake

This Easy Pumpkin Pound Cake (from a cake mix) is the ultimate fall dessert! Moist, dense, and perfectly spiced, it’s everything you love about pound cake with the warm, cozy flavor of pumpkin. This means, of course, that it's going to be perfect for fall.
My favorite thing about this recipe is its simplicity. It comes together quickly but tastes completely homemade. Serve it plain, dusted with powdered sugar, or topped with cream cheese glaze for the perfect finish. Ideal for fall gatherings, Thanksgiving, or an afternoon treat with coffee or tea.
Things to Love About This Pound Cake
- Dense, rich texture that slices beautifully.
- Made with a doctored cake mix for ease + homemade flavor.
- Pumpkin adds moisture and cozy fall spice.
- Optional cream cheese glaze makes it extra indulgent.
- Perfect for holidays, gatherings, or a simple coffee break.
Questions People are Asking
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure it’s well-cooked and then mash it until smooth. You do need to be aware of the fact that fresh pumpkin tends to hold more water, so be sure to blot it with paper towels before using or you'll end up with a soggy cake.
Can I bake this in loaf pans instead of a tube pan?
Absolutely. Divide the batter between two greased loaf pans and bake at the same temperature. This method takes less time, so start checking for doneness around 40 minutes.
Can I make this cake ahead of time?
You sure can. Pumpkin pound cake actually tastes better the next day as the flavors meld. (This is true of pretty much any pound cake, honestly.) Store it tightly wrapped at room temperature, or refrigerate if you’ve added glaze.
Can I freeze pumpkin pound cake?
I highly recommend it, especially if you're expecting a crowd during the holidays and want to knock out some recipes in advance. Just be sure to wrap slices or the whole cake in plastic wrap and place in a freezer-safe bag. It will keep up to 3 months, which is ideal if you want to get the hard work behind you before the big event. Thaw at room temperature before serving.
Can I add mix-ins?
You sure can! Try stirring in chopped pecans, walnuts, or even chocolate chips for a fun variation.
Other Pumpkin Favorites from Out of the Box Baking
Homemade Pumpkin Bread from Scratch: I got this recipe from a friend and it's perfection!
Super Soft Pumpkin Cookies: These are so easy to make and the glaze is perfection!
Easy Pumpkin Spice Cake: This is an easy cake to whip up in a hurry, and it all starts with a boxed cake mix!
Deep Dish Pumpkin Pie: Silky-smooth pumpkin filling, kissed with warm spices, is nestled in a flaky crust and baked to perfection.
Puff Pastry Pumpkin Rolls: If you're looking for a delicious pumpkin-themed recipe for fall (or any time of year) this is a great one! It's simple, delicious, and comes together in minutes!
That's it for this post, friends. Thanks for stopping by. Before you go, why not pin some photos to your Pinterest boards?



About the Author
Hi! I’m Janice, the baker behind Out of the Box Baking. I love turning simple boxed cake mixes into bakery-worthy desserts, from cookies to pound cakes and beyond. This pumpkin pound cake is one of my favorites—a cozy fall treat that’s rich, spiced, and perfect for sharing with friends and family.

Pumpkin Pound Cake (Doctored Cake Mix)
This Easy Pumpkin Pound Cake (from a cake mix) is dense, moist, and bursting with cozy fall spices—perfect with coffee, tea, or as a holiday dessert.
Ingredients
- For the Pound Cake:
- * 1 box spice cake mix
- * 1 stick (½ cup) unsalted butter, softened
- * 4 large eggs
- * 1 cup canned pumpkin puree
- * ½ cup sour cream (or Greek yogurt)
- * 1 teaspoon vanilla extract
- * Optional: 1 teaspoon pumpkin pie spice for extra flavor
- For the Cream Cheese Glaze (Optional):
- * 4 oz cream cheese, softened
- * 2 tablespoon unsalted butter, softened
- * 1 ½ cups powdered sugar
- * 1–2 tablespoon milk or cream
- * ½ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and flour a tube or bundt pan.
2. In a large bowl, beat the butter and eggs until light and thick.
3. Add pumpkin puree, sour cream, and vanilla. Mix until smooth.
4. Add dry cake mix (and pumpkin pie spice if using). Beat on medium speed for 2 minutes.
5. Pour batter into the prepared pan.
6. Bake 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. (Cover with glaze, if you prefer.)
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 73mgSodium: 319mgCarbohydrates: 43gFiber: 1gSugar: 28gProtein: 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.