3-Ingredient Pumpkin Spice Cake (made with a box mix)
This moist pumpkin spice cake starts with a boxed mix and ends with everyone asking for the recipe. Just three ingredients, 5 minutes of prep, and zero stress—perfect for potlucks, parties, or pretending you baked from scratch.
Servings 12
Calories 176kcal
Ingredients
- 15.25 oz spice cake mix Use what you can find -some mixes can be downsized
- 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 350℉ 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. An instant read thermometer will read 200℉.
- Cool and top with the cream cheese frosting or your favorite topping.
Video
Notes
Tips
- The frosting is not figured in to the nutritional information.
- 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.
- If you leave out the bourbon there's no need to replace it. Just continue with the recipe.
- 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.
- Freeze for longer storage.
Nutrition
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
