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.