This quick recipe starts with a cake mix and has just a handful of ingredients. It makes a delightful pumpkin snack cake that's tender and not overly sweet. It's great for breakfast, snack, or dessert.
Preheat your oven to 325°F and grease a 9x5-inch loaf pan. You can also line the pan with parchment paper for easy removal.
Mix the Dry Ingredients. In a large mixing bowl, combine the yellow cake mix, brown sugar, ground cinnamon, salt, and pumpkin spice. Use a whisk to evenly distribute the spices throughout the cake mix.
Combine the vegetable oil, canned pumpkin puree, eggs, and sour cream in a bowl and stir to combine. Add this mixture to the dry mixture, and mix everything together until well combined. (You can do this with a stand mixer, hand mixer, or by hand with a whisk. However, be sure not to overmix; just mix until the ingredients are incorporated.)
Pour the pumpkin batter into the prepared loaf pan, spreading it evenly.
Place the pan in the preheated oven and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with just a few dry crumbs attached. (Baking times may vary, so start checking at 40 minutes and adjust accordingly.)
Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. Transfer it to a wire rack to cool completely.