Pumpkin spice is synonymous with fall, invoking cozy vibes and warm flavors. As the leaves begin to change, the craving for everything pumpkin spice intensifies, making it a seasonal favorite. Whether in coffee, desserts, or scented candles, the pumpkin spice craze is undeniable. However, with the hectic pace of modern life, many home bakers seek simple yet delicious recipes that don’t require hours in the kitchen.

This is where the 3-ingredient pumpkin spice cake comes in—a delightful dessert that combines the rich flavors of pumpkin, cinnamon, nutmeg, and cloves, all in a fuss-free recipe. With just three pantry staples, this cake delivers the satisfying taste of fall in a matter of minutes. Whether you’re a baking novice or simply pressed for time, this cake is perfect for whipping up a flavorful, moist dessert without sacrificing quality or taste.

Why Use Just 3 Ingredients?

Simplicity doesn’t always mean sacrificing flavor, and the 3-ingredient pumpkin spice cake is a testament to that. By using a ready-made spice cake mix, you save time and effort while still achieving the classic fall flavors. Canned pumpkin puree adds natural sweetness and moisture, reducing the need for additional ingredients like oil or butter. Lastly, eggs provide structure, ensuring the cake rises properly and has a light, airy texture. The beauty of this recipe lies in its minimal preparation time, making it an excellent choice for busy bakers or anyone looking for a quick and delicious dessert.

The Main Ingredients Breakdown

Ingredient 1: Pumpkin Puree
The star of the recipe, pumpkin puree, is packed with natural sweetness and moisture. It’s important to use canned pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices that could alter the cake’s flavor and texture. Pumpkin puree adds richness to the cake without being overpowering, allowing the warm spices in the cake mix to shine through. Additionally, pumpkin is full of vitamins and fiber, giving this dessert a slightly healthier edge.
Ingredient 2: Spice Cake Mix
Spice cake mix brings convenience and a burst of flavor to the recipe. Typically infused with cinnamon, nutmeg, cloves, and ginger, this mix simplifies the process by eliminating the need to measure out individual spices. It also provides the cake’s structure and balance, ensuring a tender crumb without the need for multiple baking staples. Boxed cake mixes are designed for reliability, making them perfect for creating quick, foolproof desserts that still taste homemade.

Ingredient 3: Eggs
Eggs are the binding agents in this recipe, holding the cake together and giving it a light and fluffy texture. They help the cake rise and contribute to its soft, moist consistency. Eggs also prevent the cake from becoming too dense, ensuring a tender bite every time. If you need a substitute, flax eggs or applesauce can work, but traditional eggs offer the best results in terms of texture and flavor.

Step-by-Step Recipe Instructions

Preheat the oven
Begin by preheating your oven to 350°F (175°C) to ensure it’s at the right temperature when the cake is ready to bake. Grease a 9×13-inch baking pan with butter or cooking spray, or line it with parchment paper for easy removal.
Combine ingredients
In a large mixing bowl, add one can (15 oz) of pumpkin puree, one box of spice cake mix, and three large eggs. Using an electric mixer or a whisk, stir the ingredients together until the batter is smooth and well combined. Be sure not to overmix, as this can make the cake dense.

Pour the batter into the pan
Once the batter is fully mixed, pour it into the prepared baking pan. Spread it evenly across the pan using a spatula.
Bake the cake
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as ovens can vary in baking times.
Cool and serve
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, it’s ready to serve as is, or with your choice of toppings.

Tips for perfect results:

Avoid overmixing the batter to maintain the cake’s light texture.
Check for doneness by inserting a toothpick or fork into the center of the cake.

Pro Tips for Perfect Results

Avoid Overbaking: Check the cake five minutes before the recommended time. Overbaking can dry it out, so remove it from the oven as soon as a toothpick comes out clean.
Don’t Overmix the Batter: Overmixing can result in a dense, tough cake. Mix the ingredients until just combined for the best texture.
Even Baking: Use an oven thermometer to ensure accurate temperature. Rotating the cake halfway through baking can also ensure even cooking.

Test for Doneness: A toothpick or cake tester should come out clean, or with just a few moist crumbs, indicating that the cake is baked through but not overdone.

Serving Suggestions

With a Simple Frosting: Pair your pumpkin spice cake with cream cheese frosting for a classic combination. The tangy cream cheese balances the sweetness of the cake perfectly.
As a Dessert Base: This cake works wonderfully as the base for other desserts, such as a trifle layered with whipped cream and caramel sauce, or crumbled into parfaits with yogurt and fruit.

Seasonal Pairings: For a complete autumn dessert experience, serve the cake with a cup of spiced cider, hot chocolate, or pumpkin spice latte. The rich, warming flavors of the cake complement these beverages beautifully.

How to Store and Reheat

Storing the Cake: Keep the cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. If you prefer a chilled dessert, the cake holds its texture well when cold.
Freezing: This cake freezes well. Wrap individual slices in plastic wrap and store them in an airtight container or freezer bag. It will keep in the freezer for up to 3 months.

Reheating Instructions: To enjoy the cake warm, reheat slices in the microwave for 15-20 seconds. Alternatively, place the cake in a 350°F (175°C) oven for about 5-10 minutes until warmed through.

Variations and Add-ins

Add-ins for Extra Flavor or Texture
If you want to take your 3-ingredient pumpkin spice cake to the next level, consider incorporating a few flavorful add-ins:
- Nuts: Add chopped pecans or walnuts for a delightful crunch that pairs perfectly with the soft texture of the cake. Toast the nuts beforehand for extra flavor.
- Chocolate Chips: For a rich, indulgent twist, fold in semi-sweet or dark chocolate chips into the batter.
- Dried Fruit: Dried cranberries, raisins, or golden raisins add sweetness and chewy texture that complements the pumpkin and spices beautifully.
Making it Vegan
Making this cake vegan-friendly is easy with a few adjustments:
- Egg Substitutes: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) or applesauce (1/4 cup per egg). Both alternatives will bind the cake without affecting its flavor.
- Check the Cake Mix: Ensure that the spice cake mix you use is free from animal products, as some mixes may contain dairy or eggs.
Gluten-Free Version
For those who are gluten-intolerant or following a gluten-free diet, it’s simple to modify this recipe:
- Use Gluten-Free Cake Mix: Swap the traditional spice cake mix for a gluten-free version. Many brands offer gluten-free spice cake mixes that work just as well as their regular counterparts.
Healthier Alternatives
You can also make this cake a bit healthier by:
- Using a Sugar-Free or Low-Sugar Cake Mix: Many cake mixes come in sugar-free versions, which are ideal for those watching their sugar intake.
- Reducing Fat Content: While this recipe doesn’t call for oil, you can further lighten it by using reduced-fat options or replacing some of the oil (if added) with unsweetened applesauce for moisture without extra calories.

Frequently Asked Questions (FAQs)

Can I make this cake without eggs?
Yes, you can substitute eggs with a variety of ingredients. Common alternatives include applesauce, mashed bananas, or flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg). These options work well for binding the ingredients while maintaining moisture.
Can I use a different type of cake mix?
While a spice cake mix is recommended for its flavor profile, other cake mixes like yellow or white cake mix can also work. However, you may need to add extra spices, such as cinnamon, nutmeg, and cloves, to achieve the classic pumpkin spice flavor.

Can I make cupcakes with this recipe?
Absolutely! To make cupcakes, simply divide the batter into a muffin tin lined with cupcake papers. Adjust the baking time to around 15-20 minutes, checking for doneness with a toothpick.
Is canned pumpkin the same as pumpkin pie filling?
No, they are different. Canned pumpkin puree is pure pumpkin with no added sugar or spices, while pumpkin pie filling contains sugar and spices. Using pumpkin pie filling in this recipe could result in an overly sweet or spiced cake with an altered texture.
How do I prevent the cake from being too dense?
The key to avoiding a dense cake is to mix the batter just until combined and not overmix it. Additionally, make sure to bake at the correct temperature to ensure a light, airy texture.

3-ingredient Pumpkin spice

Author: Munil

Print Recipe

Description

This 3-Ingredient Pumpkin Spice Cake is the perfect dessert for fall, offering the cozy flavors of pumpkin and spice in an incredibly simple recipe. With just three pantry staples—pumpkin puree, spice cake mix, and eggs—you can whip up a delicious, moist cake that tastes like it took hours to make. This cake is ideal for busy bakers, beginners, or anyone looking for a quick, flavorful treat. Serve it plain or topped with your favorite frosting for an easy, crowd-pleasing dessert that’s perfect for family gatherings, potlucks, or weeknight treats.

Ingredients

Scale

1 box (15.25 oz) spice cake mix
1 can (15 oz) pumpkin puree
3 large eggs

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray or line it with parchment paper.
In a large mixing bowl, combine the spice cake mix, pumpkin puree, and eggs. Mix until the batter is smooth and well combined.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before slicing and serving. Enjoy it as is or with your favorite topping.

Notes

Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree contains only pumpkin, while pie filling has added sugar and spices that will alter the flavor and texture of the cake.

Cake Mix Choice: While spice cake mix is recommended for that classic pumpkin spice flavor, you can use a yellow or white cake mix with added spices (cinnamon, nutmeg, cloves) if spice cake mix isn’t available.
Egg Substitutes: To make the recipe vegan, replace the eggs with applesauce or flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg).
Texture and Add-ins: Be careful not to overmix the batter, as this can make the cake dense. For extra texture and flavor, fold in nuts, chocolate chips, or dried fruit.

Baking Time: Always check the cake for doneness 5 minutes before the recommended time. Use a toothpick to test—if it comes out clean, the cake is ready.
Storage: Store the cake at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.