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Home » Recipes » Cake Recipes

3 Ingredient Pumpkin Spice Cake

Published: Aug 2, 2021 Last Updated: Oct 20, 2021 by Marye 1013 words. | About 6 minutes to read this article.

You'll never stress about what to bring to potlucks and office parties again! This moist pumpkin spice cake starts with a boxed mix and has just 3 essential ingredients. Of course, y'all know that I've added optional embellishments, right?
Total time 35 minutes
Jump to Recipe
Closeup of a serving of cake with text overlay for Pinterest.

Try this next! Southern Peach Dump Cake - there's even a cherry version!

Pumpkin spice cake with a bite taken out. Title text overlay.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🎥 Video
  • 🥫 Storage
  • 💭 Tips
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

Just. Three. Ingredients!

Seriously, with just three ingredients you can put this easy pumpkin spice cake recipe together in no time! Bake it in a 13x9-inch baking pan and it's ready to travel!

I love this for fall parties, potlucks, and get togethers. It always disappears fast. And... if you're social distancing? This cake freezes well!

🧾 Ingredients

Labeled ingredients for the pumpkin cake.
  • You can use any kind of cake mix you like. Butter, yellow, white, spice, carrot... I don't think I'd use chocolate though
  • If you prefer to not to use a boxed mix try this homemade white cake mix!
  • Use what ever kind of topping you like. I used my whipped cream cheese frosting (link in the recipe) but you could use canned frosting, whipped cream, or a dusting of powdered sugar.

🔪 Instructions

Four images showing the steps for making this cake recipe.
  1. Add the cake mix, canned pumpkin, and eggs to a large bowl. Add in the bourbon and cloves if you're using them.
  2. Stir the ingredients together with a large spoon until smooth or 1 minute or so on medium speed of an electric mixer.
  3. Spoon the pumpkin mixture into the prepared 13x9-inch pan. Smooth the top of the cake batter out.
  4. Bake at 350F for 30 minutes or until a toothpick inserted in center comes out clean.
  5. Cool (lifted on a wire rack if possible) and top with the cream cheese icing or your favorite topping.

🎥 Video

Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.

Title image for the Youtube video.
Watch me make this easy recipe!

🥫 Storage

  • Keep the cake refrigerated if you use homemade cream cheese frosting. If you don't then the cake doesn't need to be refrigerated.
  • This should be fine at room temperature for 3-4 days or up to a week in the refrigerator.
  • Freeze for longer storage - up to three months.

💭 Tips

Expert Tip: Chill the cake for an hour before cutting if you've frosted it. This will keep the squares pretty!

  • Be sure you're using pumpkin purée and not pumpkin pie mix.
  • This batter will also make 2 8-inch layers or 24 cupcakes. Prepare cake pans by greasing and dusting with some of the cake mix. Bake the layers for 20-25 minutes and the cupcakes for 15-20 minutes.
  • Make sure your eggs are at room temperature before using.
  • If you leave out the bourbon there's no need to replace it. Just continue with the pumpkin cake recipe.
  • You can use pumpkin pie spice instead of the cloves use 1 teaspoon.
  • Gingersnap crumbs make a pretty (and delicious) garnish for the finished pumpkin spice cake if you've frosted it.
Finished pumpkin spice cake in pan.
This delicious pumpkin spice cake is perfect from the first day of school all the way through Thanksgiving!

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

Can I use other cake mix flavors in this recipe?

Yes you can! Yellow cake, white cake... whatever you think would be good with the pumpkin flavor.

What can I use instead of cream cheese frosting?

This cake is so moist it really doesn't need the frosting (although it's delicious with it). You could simple dust the cooled cake with powdered sugar if you wish.

📚 Related recipes

More pumpkin recipes...

  • Pumpkin Spice Bread is moist and delicious with lots of pumpkin flavor.
  • Pumpkin Pie Cupcakes have all the flavor of your favorite fall pie in cupcake form. SO good.
  • Pumpkin Bundt Cake with Bourbon Brown Butter Glaze will have everyone drooling! It's moist and delicious and keeps for days.
  • Pumpkin Scones are a copycat Starbucks recipe but I think mine are better. Try them and let me know if you agree.
  • Pig Pickin' Cake Recipe
  • Crock Pot Caramel Apple Dump Cake
  • Strawberry Sheet Cake
  • Strawberry Punch Bowl Cake

📞 The last word

I love fall flavors!

I pull this pumpkin sheet cake recipe out of the recipe box just about the time school starts up. It's so good for an after-school snack!

My cream cheese frosting recipe freezes well so I like to cut the chilled cake into servings and flash freeze them on a baking sheet. Then I put them in an airtight container in the refrigerator, with wax paper between the layers.

So easy to grab to pack into a lunch!

You may also like this rich spice cake with cream cheese frosting! It's perfect for fall baking.

📖 Recipe

A serving of pumpkin cake with a bite taken out of it.
4.76 from 61 votes

Easy Pumpkin Spice Cake

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You'll never stress about what to bring to potlucks and office parties again! This moist pumpkin spice cake starts with a boxed mix and has just 3 essential ingredients. Of course, y'all know that I've added optional embellishments, right?
Course Dessert - Cake
Cuisine American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings:12
Calories:176
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • 13x9-inch pan

Ingredients

  • 15.25 oz spice cake mix
  • 15 oz pumpkin puree, not pumpkin pie filling
  • 3 eggs
  • 2 tablespoons bourbon, optional
  • ¼ teaspoon ground cloves, optional
  • 2 cups cream cheese frosting, or topping of choice

Instructions

  • Preheat the oven to 350F and grease a 13x9-inch pan.
  • Add the cake mix, canned pumpkin, and eggs to a large bowl. Add in the bourbon and cloves if you're using them.
  • Stir the ingredients together with a large spoon until smooth.
  • Spoon into the prepared 13x9-inch pan.
  • Bake at 350F for 30 minutes or until a toothpick inserted in center comes out clean.
  • Cool and top with the cream cheese frosting or your favorite topping.

Notes

The frosting is not figured in to the nutritional information
Expert Tip: Chill the cake for an hour before cutting if you've frosted it. This will keep the squares pretty!
  • This batter will also make 2 8-inch layers or 24 cupcakes. Bake the layers for 20-25 minutes and the cupcakes for 15-20 minutes.
  • Make sure your eggs are at room temperature before using.
  • If you leave out the bourbon there's no need to replace it. Just continue with the recipe.
  • Gingersnap crumbs make a pretty (and delicious) garnish for the finished cake if you've frosted it.
Storage
  • Keep the cake refrigerated if you use homemade cream cheese frosting. If you don't then the cake doesn't need to be refrigerated.
  • This should be fine at room temperature for 3-4 days or up to a week in the refrigerator.
  • Freeze for longer storage - up to three months.

Nutrition Facts

Calories: 176kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 204mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5515IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

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    First published October 15, 2020. Last updated August 2, 2021 for readability.

    « Meal Plan 34: August 13 - 19
    Pumpkin Spice Bread »
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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Elaine

      November 16, 2021 at 6:00 pm

      5 stars
      Love it all. Great job. God bless.

      Reply

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    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

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