3 Ingredient Pumpkin Spice Cake

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

🧾 Ingredients

• 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

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.
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.

🥫 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.

👩🏻‍🍳 Frequently asked questions

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

Related 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.
• Spice Cake with Cream Cheese Frosting is an easy layer cake that's perfect for fall baking.
• 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.

📞 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!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

4.89 from 9 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

1x2x3x

• ▢ 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.