This super moist 3-Ingredient Pumpkin Spice Cake uses a simple cake mix hack to create the easiest fall dessert you’ll make all season.
Hey friend! I’m so excited to share this recipe for 3-Ingredient Pumpkin Spice Cake with you today. It’s one of those back-pocket secrets that feels like cheating, but is just so, so good. We’re talking about a cake that comes together with almost no effort but delivers all the cozy, delicious fall flavor you could ever want. It’s the perfect thing for… well, just about any occasion this time of year!
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Key Takeaways
- Incredibly Easy: You only need three simple ingredients and one bowl. That’s it!
- Super Moist Texture: The pumpkin puree makes this cake unbelievably moist and tender, without any oil or butter.
- Perfect Fall Flavor: It’s packed with all those warm pumpkin spice notes we all crave when the weather turns cool.
- Crowd-Pleaser: Perfect for last-minute guests, bake sales, or as an easy Thanksgiving dessert. If you love simple cakes, you have to try my Heaven on Earth No-Bake Cake too!
Why You’ll Love This 3-Ingredient Pumpkin Spice Cake
Honestly, what’s not to love about this 3-Ingredient Pumpkin Spice Cake? This recipe has become a go-to in my kitchen every single autumn, and I have a feeling it will in yours, too.
- Effortless Baking: It truly doesn’t get simpler than this 3-ingredient pumpkin spice cake. If you can stir three things together in a bowl, you can make this cake.
- A Hug in a Pan: The aroma of this cake baking is pure comfort. It’s like a warm, cozy hug that fills your whole house.
- Secretly Healthier-ish: You’ll love that the pumpkin puree adds a boost of fiber and Vitamin A. It’s a simple way to sneak in a little goodness!
- Endlessly Customizable: This cake is a perfect blank canvas. You can top it with a simple dusting of powdered sugar, a dollop of whipped cream, or my personal favorite, a tangy homemade cream cheese frosting.
- So Forgiving: It’s almost impossible to mess this up. The batter is so moist that the cake stays tender for days, just like my popular Pineapple Heaven Cake.
- Perfect for Sharing: Because it’s made in a 9×13 pan, it’s the ideal dessert for potlucks, family dinners, or holiday gatherings.
The Story Behind This Unbelievably Easy Cake
I first stumbled upon this idea years ago when I was in a real pinch. I’d promised to bring a dessert to a friend’s last-minute get-together and realized my pantry was looking a little bare. I had a box of spice cake mix, a can of pumpkin puree from my last grocery run, and of course, eggs. A little lightbulb went off, and I thought, “What’s the worst that could happen?”
Well, the best happened! The cake that came out of the oven was one of the most tender, flavorful things I’d ever made. The pumpkin and spices from the cake mix melded together perfectly. It was a revelation!
Now, it’s become a tradition. As soon as the first crisp autumn leaf falls, my family knows this 3-ingredient pumpkin cake is coming, right along with my Vegan Pumpkin Pie Overnight Oats. It’s the official start of the baking season in our house and the sister recipe to another one of my fall favorites, this Sweet Potato Dump Cake. It’s proof that sometimes, the simplest things in life are truly the most delicious.
Ingredients for 3-Ingredient Pumpkin Spice Cake
Here’s what you’ll need to make this simple 3-Ingredient Pumpkin Spice Cake. You really only need three things, but I’ve included a few optional ideas if you want to dress it up!
| Ingredient | Notes & Possible Substitutions |
| Spice Cake Mix | One (15.25 oz) box. Brands like Duncan Hines or Betty Crocker work perfectly. In a pinch, you could use a yellow or vanilla cake mix and add 1 tablespoon of pumpkin pie spice. |
| Pumpkin Puree | One (15 oz) can. Important: Make sure you grab pure pumpkin puree, NOT pumpkin pie filling! The pie filling has added sugar and spices and will make the cake too sweet. |
| Large Eggs | Three large eggs. These help bind the cake and give it a little lift. I haven’t tested this with an egg substitute, but let me know in the comments if you do! |
| Optional Topping | A simple cream cheese frosting is my absolute favorite. You can use a store-bought can or try my amazing homemade cream cheese frosting recipe, which is similar to the filling in my Rhubarb Cream Cheese Hand Pies. A dusting of powdered sugar or a dollop of whipped cream is also fantastic. |
Equipment Needed
- 9×13 inch Baking Pan: This is the standard size. It’s the same one I use for my Easy Breakfast Casserole. You could also divide the batter between two 8-inch round pans or make about 24 muffins (just reduce the baking time).
- Large Mixing Bowl: Just one! Fewer dishes are always a win.
- Electric Mixer: A hand mixer or a stand mixer makes quick work of the batter. You can absolutely mix this by hand with a whisk, it’ll just take a little more elbow grease.
- Spatula: For scraping the bowl and spreading the batter evenly.
How to Make 3-Ingredient Pumpkin Spice Cake Step-by-Step
Ready to see how easy this 3-Ingredient Pumpkin Spice Cake comes together? Let’s get baking!
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or spray it generously with non-stick baking spray.
- Combine Ingredients: In a large bowl, dump the entire box of dry spice cake mix, the can of pumpkin puree, and the three eggs.
- Mix the Batter: Using an electric mixer on medium speed, beat the ingredients for about 2 minutes, until everything is smooth and well combined. The batter will be thick—that’s totally normal!
- Spread in Pan: Pour the batter into your prepared pan and use a spatula to spread it into an even layer.
- Bake to Perfection: Bake for 28-35 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be springy to the touch. This simple cake is a lifesaver when you need an easy Thanksgiving dessert, right alongside a Traditional Bread Pudding.
- Cool Completely: Let the cake cool completely in the pan on a wire rack. This is a crucial step! If you try to frost it while it’s still warm, you’ll have a melty mess.
Expert Tips for the Best Results
Here are a few of my favorite tricks for making the absolute best 3-Ingredient Pumpkin Spice Cake every single time.
- Don’t Overmix! Just mix until the ingredients are combined. Overmixing can make the cake tough, and we’re going for a super tender crumb here.
- The Right Pumpkin is Key: I can’t say this enough—double-check that you’re using 100% pure pumpkin puree, not pumpkin pie filling. It makes all the difference.
- Trust the Toothpick Test: Ovens can vary, so start checking for doneness around the 28-minute mark. The toothpick test is the most reliable way to know when it’s ready.
- Cool, Cool, Cool: Seriously, be patient and let the cake cool all the way down before you even think about frosting it. Trust me on this one.
- Add Some Mix-ins: Want to get creative? Fold in a cup of chocolate chips, chopped pecans, or walnuts into the batter before baking. My Banana Oatmeal Cottage Cheese Bread is another great recipe for customizing with mix-ins!
What to Serve With Pumpkin Spice Cake
This 3-Ingredient Pumpkin Spice Cake is fantastic all on its own, but a little something extra never hurts!
- A scoop of vanilla bean ice cream.
- A generous dollop of fresh whipped cream.
- A drizzle of warm caramel sauce.
- A hot cup of coffee or a chai latte.
- A smear of my tangy homemade cream cheese frosting, or serve it alongside another fun dessert like these Chocolate Filled Rolled Crepes.
Storing and Reheating Tips
Storing this 3-Ingredient Pumpkin Spice Cake is a breeze! You can keep it in an airtight container at room temperature for up to 3 days. If you’ve used cream cheese frosting, it’s best to store it in the refrigerator for up to 5 days. It’s delicious served chilled, at room temperature, or even warmed slightly in the microwave for 10-15 seconds. It keeps just as well as my Peach Bars with Fresh Peaches.
Nutrition Facts
| Amount Per Serving (1/15 of cake) | |
| Calories | 195 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 37mg |
| Sodium | 310mg |
| Total Carbohydrate | 36g |
| Dietary Fiber | 2g |
| Total Sugars | 21g |
| Protein | 4g |
Disclaimer: Nutrition information is estimated based on the ingredients listed and may vary based on the specific products you use and your cooking methods.
FAQs About 3-Ingredient Pumpkin Spice Cake
What can I add to spice cake mix?
So many things! For this 3-ingredient pumpkin spice cake, we keep it simple. But generally, you can add chocolate chips, nuts, or dried cranberries. For other fun mix-in ideas, check out my Butterfinger Caramel Crunch Mini Pies!
How do you make a cake moister with pumpkin?
Pumpkin puree is a fantastic natural moisturizer for cakes! It adds a significant amount of moisture and fiber without adding fat, which results in an incredibly tender and moist crumb. It’s the secret to this cake’s amazing texture.
Can I use pumpkin puree instead of eggs in a cake mix?
While pumpkin can sometimes be used as an egg replacer, for this specific 3-ingredient pumpkin spice cake recipe, the eggs are important for structure and lift. The combination of pumpkin and eggs is what makes it work so well.
What is the difference between pumpkin puree and canned pumpkin?
There is no difference! Canned pumpkin and pumpkin puree are the same thing: 100% cooked and pureed pumpkin. Just be sure you don’t accidentally buy pumpkin pie filling, which has added sugar and spices.
Final Thoughts
I truly hope you love this simple, delicious 3-Ingredient Pumpkin Spice Cake as much as my family does. It’s a little slice of autumn that proves you don’t need a lot of fuss or fancy ingredients to make something wonderful. I can’t wait to see your creations! If you make it, please leave a comment and a rating below—it helps so much! And don’t forget to pin this recipe for later! For more seasonal inspiration, check out my No-Bake Apple Cheesecake.
Let’s get cooking together! 👩🍳 Follow us on Facebook and Pinterest for daily kitchen magic.
Happy Baking!
Print
3-Ingredient Pumpkin Spice Cake
- Prep Time: 5 minutes
- Cook Time: 32 minutes
- Total Time: 37 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This super moist 3-Ingredient Pumpkin Spice Cake uses a simple cake mix hack to create the easiest and most delicious fall dessert you’ll make all season. It comes together in one bowl and is perfect for Thanksgiving, potlucks, or any cozy autumn day!
Ingredients
1 (15.25 oz) box Spice Cake Mix
1 (15 oz) can 100% Pure Pumpkin Puree
3 large eggs
Optional: Cream cheese frosting, for topping
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or spray it generously with non-stick baking spray.
In a large bowl, combine the dry spice cake mix, the can of pumpkin puree, and the three eggs.
Using an electric mixer on medium speed, beat the ingredients for about 2 minutes, until everything is smooth and well combined. The batter will be thick.
Pour the batter into your prepared pan and use a spatula to spread it into an even layer.
Bake for 28-35 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cake cool completely in the pan on a wire rack before frosting and serving.
Notes
Important: Be sure to use 100% pure pumpkin puree, NOT pumpkin pie filling. The pie filling has added sugar and spices that will alter the recipe.
Don’t Overmix: Mix the batter only until it’s smooth and combined. Overmixing can result in a tougher cake.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. If using cream cheese frosting, store it in the refrigerator.
Mix-ins: Feel free to fold in 1 cup of chocolate chips, chopped pecans, or walnuts into the batter for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 195kcal
- Sugar: 21g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 37mg
Keywords: 3 ingredient pumpkin spice cake, easy pumpkin cake, spice cake mix recipe, fall dessert, thanksgiving dessert, pumpkin dump cake