Easy, semi-homemade spiced cake with pumpkin and chai spices. You’ll love the doctored up box mix and frosting mix that make this pumpkin chai spice cake taste homemade!
Pumpkin Chai Spice Cake
The past few weeks I’ve fallen in love with pumpkin chai. They seem to be the new favorite drink this year, and I can definitely see why! This cake is an easy dessert that is great for last-minute get togethers or just to satisfy a sweet craving. The kids will have fun making this one since it starts with a cake mix.
What is chai spice?
Traditional chai spice is made up of cardamom, ginger, cinnamon and sometimes peppercorns. What does chai taste like? It may seem similar to pumpkin spice, but it has cardamom which gives it a strong, spicy flavor. It pairs so well with pumpkin!
Doctored Up Cake Mix
Here’s how to make this cake. First, grab a white cake mix. Then let’s talk about how we’re going to doctor up this cake mix.
- Take some cardamom pods and cinnamon sticks. Pop open the cardamom pods and place them and the cinnamon in a pot with 1 ¼ cups water. Allow it to boil softly for 5 minutes. This is just enough time to flavor the water. Allow the water to cool before you add it to the cake mix.
- Add 1 cup of pumpkin puree to the cake mix. Be sure to use solid pack pumpkin and not the pumpkin that is already flavored.
- Add nutmeg and cinnamon to the cake mix.
- Be sure to grease and flour the baking pan…especially if you are using round cake pans and want to turn the cake out of the pan.
9×13 Sheet Cake or Layer Cake
We chose to make this cake in a 9×13 baking pan, but you can use 2 8″ round cake pans if you’d like. Watch the baking time. It won’t take quite as long to bake the round cake layers. You’ll know the cake is done when the center of the cake bounces back when you touch it.
Chai Pumpkin Spice Frosting
The frosting for this pumpkin chai spice cake has never been easier. Use your favorite brand of store bought frosting (or use about 2 cups of homemade vanilla buttercream). Mix in the pumpkin, nutmeg and cinnamon. That’s it! Once the cake is cooled you are ready to frost the cake.
Other Unique Cake Mix Recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
For the frosting:
- 12 ounces whipped vanilla icing (1 tub)
- ½ cup pumpkin puree
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
For the Cake:
Push down on each cardamom pod, causing it to crack.
Add pods with cinnamon sticks and water in a small pot.
Simmer over low-medium heat for 5 minutes.
Allow to cool and come to room temperature.
Scoop out pods and sticks and discard them.
Once the spiced water is cooled, preheat oven to 350℉.
Grease a 9x13 rectangular cake pan. Set aside.
Add cake mix to a large bowl.
To that, add ground cinnamon and nutmeg.
Mix until incorporated.
Add eggs, oil, pumpkin puree, oil and spiced water.
Using a stand or hand mixer, mix for 1-2 minutes.
Pour into greased cake pan.
Bake for 18-23 minutes, or until a toothpick comes out clean.
For the frosting:
Whip all ingredients until combined.
Set aside in refrigerator until ready to use.
Frost the cake once it is cooled.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Calories: 297kcal | Carbohydrates: 47g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 297mg | Potassium: 111mg | Fiber: 2g | Sugar: 29g | Vitamin A: 3865IU | Vitamin C: 1.3mg | Calcium: 107mg | Iron: 1.5mg