Pumpkin Spice Cake Mix Donuts are perfect for Fall and are so easy to make when you use a boxed cake mix and a can of pumpkin puree. Sprinkled with a mixture of cinnamon and sugar they're another one of my easy pumpkin dessert recipes that I enjoy making for my family.
Do you love pumpkin as much as I do? One of my favorite things about Fall is pumpkin. And I really don't know why we only enjoy the taste of pumpkin in the Fall, but it is what it is.
Recipes using spice cake mix like these pumpkin spice cake mix donuts are much easier recipe to make than the Pumpkin Glazed Donuts with Crumb Topping also available on the blog.
I know you're going to love the taste but maybe you'll love how easy they are to make even more.
Table of Contents
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 1 box spice cake mix
- 1 15 ounce can pumpkin puree; not pumpkin pie filling
- 3 eggs
Step-by-Step Directions
- Preheat the oven to 350 degrees. In a bowl, mix together cake mix, pumpkin puree and eggs. Spread mixture into the donut pan that's been sprayed with non-stick cooking spray.
- Bake the donuts for 10-15 minutes or until they spring back when pressed lightly with your finger.
- Once they've cooled enough to be removed from the pan, dip each donut in melted butter. Then dip the donut in a cinnamon/sugar mixture. Easy and delicious!
Tried any of my recipes? Let me know in the comments!
Frequently Asked Recipe Questions
Pumpkin puree is just as the can says, it’s cooked, pureed pumpkin. Nothing has been added to it. On the other hand pumpkin pie filling is flavored with spices such as cinnamon, clove, allspice and ginger. There’s also sugar added to pumpkin pie filling. It’s an easy way to make pumpkin recipes with all the spices and sugar added.
Place the donuts on a baking tray that's been lined with parchment paper and then place the tray in the freezer to flash freeze the donuts for about 30 minutes.Remove the frozen donuts and place in a freezer safe container or plastic bag.You can freeze the donuts for up to 2 monthsThaw overnight in the refrigerator and warm up to your liking in the microwave.
Since this recipe calls for only ¾ cup of pumpkin puree, you will have leftovers from the 15 ounce size can. You can add the leftover pumpkin puree to ice cube trays and freeze until solid. Then remove the frozen cubes and place in a freezer safe bag.
Ready for More Great Donut Recipes?
- Canned Biscuit Donuts
- Baked Chocolate Glazed Donuts
- Chocolate Donuts from a Cake Mix with Sprinkles
- Pumpkin Glazed Donuts with Crumb Topping
Pumpkin Spice Cake Mix Donuts
An easy recipe for pumpkin spice donuts that starts out with a spice cake mix and a can of pumpkin pie puree.
Ingredients
For the Donuts
- 1 box spice cake mix; 15.25 ounce size
- ¾ cup canned pumpkin puree; NOT pumpkin pie filling
- 2 eggs
- 3 tablespoon melted butter
For the Cinnamon/Sugar Topping
- ¾ cup sugar
- 2 teaspoon ground cinnamon
- 3 tablespoon unsalted butter melted
Instructions
- In a mixing bowl, combine the cake mix, pumpkin puree, eggs and melted butter.
- Mix until combined.
- Add the mixture to a plastic pastry bag.
- Twist the end of the bag and snip one corner with the kitchen scissors.
- Gently squeeze the batter into the wells of the donut pan that has been sprayed with a non-stick spray.
- Use a butter knife to spread the donut batter out smoothly.
- Bake for 10 to 12 minutes or until a toothpick inserted into one of the donuts comes out clean.
- Let the donuts cool slightly before removing them from the pan.
- Stir the sugar and cinnamon together in a shallow bowl.
- Working one at a time, brush the donuts with the melted butter, then dip them in the cinnamon sugar mixture to coat.
- Serve warm or at room temperature.
Notes
FREEZING TIPS:
- Place the donuts on a baking tray that's been lined with parchment paper and then place the tray in the freezer to flash freeze the donuts for about 30 minutes.
- Remove the frozen donuts and place in a freezer safe container or plastic bag.
- You can freeze the donuts for up to 2 months.
- Thaw overnight in the refrigerator and warm up to your liking in the microwave.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 228Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 301mgCarbohydrates: 42gFiber: 2gSugar: 24gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2016 with updated information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Bonnie Jones says
This recipe is quick and easy to follow. I did add an egg white to the two eggs, in the recipe. I also substituted Buttermilk for the water. This resulted in a lighter cake doughnut. Twas delicious. Thanks for the recipe. I already have plans to make these again soon! ⭐⭐⭐⭐⭐
Lois says
I'm glad you were able to make the recipe your own! Thanks for the great comment and for rating the recipe!
Amy says
How long to bake for the mini donuts?
Lois says
I'm not really sure. I don't own a mini donut pan. The regular size donut pan takes 12 minutes, so you'd have to experiment and see.
Joanne says
These sound so delicious and so easy!! Pinned.
Lois says
Thank you Joanne!
Fuji Sushi says
Thank you for sharing great recipe!
Dana@HAUS says
I made this cake for Thanksgiving. It was wonderful. Everyone loved it.
Joanne DiPalo says
I love pumpkin desserts. These look so delicious, I must give them a try.