This Pumpkin 3 Ingredient Cake is super easy to make! With just pumpkin, cake mix, and a bit of water, you can whip up a delightful dessert that’s moist and fluffy.
You won’t believe how simple it is! I love serving it warm with a sprinkle of powdered sugar. Perfect for a cozy night in or a fall celebration! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices. If fresh pumpkin is available, you can cook and puree it yourself for a fresher taste!
Cake Mix: A spice cake mix adds great flavor, but if you prefer a milder taste, a yellow cake mix works perfectly too. You can even use gluten-free cake mix if needed, making it accessible for various diets.
Eggs: The eggs help bind the ingredients together. If you want to make this vegan, you can use 1/4 cup of unsweetened applesauce per egg instead, which keeps the cake moist.
How Do You Ensure the Cake Comes Out Moist and Fluffy?
Getting the right texture in this cake relies on mixing the ingredients thoroughly yet gently. You want to ensure there are no lumps in the batter but also not over-mix it, which can make the cake dense.
- Combine the pumpkin, cake mix, and eggs until just smooth. Don’t worry too much about small lumps; they’ll bake out.
- Make sure your oven is preheated to 350°F (175°C) for even baking.
- Test for doneness with a toothpick. It should come out clean but without dry crumbs attached.
Letting it cool for 15 minutes in the pan helps it set, so don’t rush this step! Enjoy your delicious cake!
Delicious Pumpkin 3 Ingredient Cake Recipe
Ingredients:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 box (15.25 oz) spice cake mix or yellow cake mix
- 3 large eggs
How Much Time Will You Need?
This simple recipe takes about 10 minutes to prepare, plus 40-50 minutes to bake. After that, give it 15 minutes to cool before transferring to a wire rack. All in all, you’re looking at about an hour and a half to enjoy this delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9-inch round cake pan, or you can line it with parchment paper to make it easy to remove the cake later.
2. Mix the Batter:
In a large mixing bowl, combine the pumpkin puree, cake mix, and eggs. Grab a whisk or a spatula and stir until everything is smooth and well combined. Don’t be scared of a few small lumps; just make sure there are no large clumps of dry cake mix!
3. Pour into Pan:
Next, pour the batter evenly into your prepared cake pan. Give the pan a gentle shake to level the batter out.
4. Bake the Cake:
Place the cake in the preheated oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with just a few moist crumbs attached.
5. Cool the Cake:
Once baked, remove the cake from the oven and let it sit in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
6. Serve and Enjoy:
Before serving, feel free to top your cake with whipped cream or a light dusting of cinnamon for that extra special touch. Slice it up and dig in to enjoy your moist and delightful Pumpkin 3 Ingredient Cake!
Happy baking, and enjoy your delicious creation! 🎃
Can I Use a Different Type of Cake Mix?
Absolutely! While a spice cake mix adds a lovely warm flavor, you can use yellow cake mix or even chocolate cake mix for a unique twist. Just make sure the cake mix is the standard size of 15.25 oz.
Can I Add Any Mix-Ins?
Yes, you can! Feel free to stir in chocolate chips, nuts, or raisins to add extra texture and flavor. Just keep in mind that adding too many extras might change the baking time slightly, so watch for doneness closely.
How Should I Store Leftover Cake?
Store any leftover pumpkin cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To serve, simply bring it to room temperature or warm it up in the microwave for a few seconds.
Can I Freeze This Cake?
Yes, you can freeze this cake! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will last in the freezer for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight.
