I recently tried a Pumpkin Spice Cake Recipe that made my autumn days exciting. Using pumpkin puree, a pumpkin spice cake mix and eggs, it transforms simple ingredients into a treat. Each bite bursts with fall flavors in an effortless blend. This recipe impressed me with its simplicity and charm.

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I’ve always been on the lookout for recipes that are both simple and packed with flavor, and this Easy Pumpkin Spice Cake Recipe fits the bill perfectly. I recently tried it and was blown away by how these three basic ingredients come together to create such a moist and satisfying treat.

Using just a can of pumpkin puree, a box of pumpkin spice cake mix, and three large eggs, I was able to whip up a dessert that’s perfect when you’re craving that honest pumpkin spice essence. While experimenting, I also thought about how similar it is to other boxed cake mix recipes or even some pumpkin muffins I’ve made in the past.

This recipe reminded me that sometimes, less is more and a slight twist on spice cake recipes can lead to an unexpectedly delightful dessert. If you love pumpkin spice cake and crave a dessert that is easy to prepare, give this one a shot!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it’s super simple to make since it only uses three ingredients. I mean, who wants to deal with a hundred different things when all you need is pumpkin puree, a box of pumpkin spice cake mix, and eggs? It’s like an easy win every time I make it.

Second, this cake totally brings out those fall vibes I love so much. Every time I bake it, I get reminded of crisp autumn days and cozy weekends at home. Even if I’m not ready for fall yet, I still can’t resist that pumpkin spice flavor.

Third, I dig how moist and tender the cake turns out. Sometimes even the simplest recipes can come out dry or dull, but this one always surprises me with a smooth texture that makes it perfect for a quick snack or a dessert when I’m craving something comforting.

Lastly, there’s something satisfying about how forgiving the recipe is. Even if I mess up a little with the whisking or mixing, it still comes out tasting great. I love that I don’t have to worry about being extra perfect every single time I whip it up.

Ingredients

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Pumpkin puree: loaded with fibres and vitamins; bring natural moisture, mild sweetness, and earthiness.
Contains natural fibers, low fat and high vitamin A, improving gut health.
Besides fiber, it supplies antioxidants that could support a healthy diet.
Pumpkin spice cake mix: adds spiced sweetness, balanced sugar and spice, and uniform texture.
Mix is pre-made with spices, reducing prep time for hassle free bake.
Eggs: offer protein, help bind ingredients, and lend a rich, tender crumb.
Eggs ensure the cake is moist and helps achieve a consistent crumb texture.
Egg yolks add richness while egg whites helps with airy, light texture.

Ingredient Quantities

1 (15 oz) can pumpkin puree

1 box (15.25 oz) pumpkin spice cake mix

3 large eggs

How to Make this

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1. Preheat your oven to 350°F and grease your pan (I usually use a 9×13 inch baking pan).

2. In a large bowl, whisk together the pumpkin puree and eggs until they’re well combined.

3. Slowly add the pumpkin spice cake mix to the bowl, stirring as you go so no lumps form.

4. Mix everything until you get a smooth, even batter.

5. Pour the batter evenly into your greased pan and smooth out the top with a spatula.

6. Put the pan in the oven and bake for 30-35 minutes until a toothpick poked in the center comes out clean.

7. Once done, take the pan out of the oven and let it cool for about 10 minutes.

8. After it has cooled a bit, move the cake to a wire rack to cool completely.

9. Cut it up into squares and enjoy your tasty pumpkin treat!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch baking pan
3. Large mixing bowl
4. Whisk
5. Spatula
6. Wire cooling rack
7. Toothpick
8. Knife for cutting the cake

FAQ

Can I use fresh pumpkin puree instead of canned?

Sure, you can use fresh pumpkin puree but the moisture content might be a bit different so you might need to adjust the amount of eggs slightly.

How long should I bake the cake?

Most ovens take about 30 to 35 minutes at 350°F. Just poke a toothpick in the center to see if it comes out clean.

Do I need to grease the baking pan?

Yeah, it's best to grease your pan or line it with parchment paper so the cake doesnt stick.

Can i add extra spices for more flavor?

Absolutely, a little extra cinnamon or nutmeg can make the spice really pop if you like that extra kick.

How do I store any leftovers?

Wrap the cake tightly in plastic wrap or store it in an airtight container in the fridge for about 3 days.

Easy Pumpkin Spice Cake Recipe – Just Three Ingredients! Substitutions and Variations

For the pumpkin puree, you can use an equal amount of pureed sweet potato or even butternut squash if you’re looking for a different twist. Its flavor will be a bit different but still delish.
If you dont have pumpkin spice cake mix, try using a plain yellow or white cake mix and add about 1 teaspoon of pumpkin pie spice per box. It gives you that same warm flavor without any fuss.
In case you’re out of eggs or need an alternative, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Alternatively, 1/4 cup of unsweetened applesauce per egg works just fine too.

Pro Tips

1. It helps a lot if you let your eggs and pumpkin puree sit at room temperature before mixing. It makes the batter smoother and more even when everything blends together.
2. Try not to overmix the batter once all your ingredients are in. Overdoing it can make the cake too dense and kind of take away some of that light, fluffy texture.
3. When greasing the pan, a light dusting of extra cake mix can be a lifesaver. It gives the cake a bit of extra flavor and helps it slide right out when you cut it up.
4. Keep an eye on the baking time toward the end; sometimes ovens run a bit hot or cold. Test it a couple of minutes early with a toothpick so you avoid the cake drying out.

Easy Pumpkin Spice Cake Recipe – Just Three Ingredients!

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

222

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×13 inch baking pan
3. Large mixing bowl
4. Whisk
5. Spatula
6. Wire cooling rack
7. Toothpick
8. Knife for cutting the cake

Ingredients

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

Directions

Preheat your oven to 350°F and grease your pan (I usually use a 9×13 inch baking pan).
In a large bowl, whisk together the pumpkin puree and eggs until they’re well combined.
Slowly add the pumpkin spice cake mix to the bowl, stirring as you go so no lumps form.
Mix everything until you get a smooth, even batter.
Pour the batter evenly into your greased pan and smooth out the top with a spatula.
Put the pan in the oven and bake for 30-35 minutes until a toothpick poked in the center comes out clean.
Once done, take the pan out of the oven and let it cool for about 10 minutes.
After it has cooled a bit, move the cake to a wire rack to cool completely.
Cut it up into squares and enjoy your tasty pumpkin treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.