Three-Ingredient Pumpkin Spice Cake Recipe

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This easy Pumpkin Spice Cake recipe is perfect for fall, or any time you’re jonesin’ for a pumpkin spice fix! Combine just three ingredients for a delectable treat.

If you are a pumpkin lover like I am, you don’t sit on your duff and wait for Thanksgiving to roll around. Pumpkin is pretty much awesome any time of year. During the holidays I will look for opportunities to stock up so I can bake with it year round.

Last night my kids were asking for a treat and I decided to make this Pumpkin Spice Cake recipe my mom shared with me once. The best part is you only need three ingredients to make it. Warning: it’s almost a little TOO delicious.

Easy Pumpkin Spice Cake Recipe


Here’s what you’ll need:


Preheat your oven to 350° F. Get ready, this next part is tricky. Mix the ingredients. (I hope you can handle that.)

easy pumpkin spice cake recipe

Now some variations of the recipe I found suggest you don’t need the eggs, but I decided to add them. (Given the yummy end result, I recommend you add them, but if you don’t eat eggs, know you could proceed with the recipe without ’em!)

easy pumpkin spice cake recipe

You are going to get a thick batter. It’s going to almost feel more like you’re mixing a loaf of pumpkin bread than cake. Don’t worry! You’re on the right track. Bake for about 25-30 minutes, until done. I like to start checking my cake at about 20 minutes to avoid over cooking. My cake took that entire 30 minutes until it was done.

easy pumpkin spice cake recipe

Here’s my completed cake! It smelled heavenly.

Now, what about the frosting? Of course, you don’t have to have frosting. (Oh wait, yes, you do!)

Since this recipe is all about keeping things quick and simple, I just used a can of cream cheese frosting. However, I have a super delicious and quick 3-ingredient glaze recipe that I’ve used on this cake before. (Just take 1 cup powdered sugar, 2 tablespoons of milk, 1 teaspoon vanilla and whisk until mixed. For more detailed instructions, it’s the same glaze recipe I used on my Starbucks Pumpkin Scone Knock-off Recipe as well as my Starbucks Cinnamon Scone Recipe.)

Here’s my completed cake! All told, I spent about $5 on this entire recipe, including the frosting. It’s a good one to make during the fall, or anytime of year you’re craving pumpkin!

That’s it! Now the problem: try to only eat one piece. I dare you!

PS – Want more pumpkin recipes? Try these!

Starbucks Pumpkin Scone Knock-off Recipe

Pumpkin Bread Pudding with Vanilla Bourbon Sauce

41 thoughts on “Three-Ingredient Pumpkin Spice Cake Recipe”

  1. I’ve made this cake before and you’re right, it is delicious. I just used Cool Whip Light for a topping.

  2. On the topic of easy recipes using cake mixes, did you know you could combine a cake mix of your choice, 2 eggs and half a cup of oil to make cookies? We do this all the time when we need to bake a snack at the last minute. Our favorites are chocolate and lemon.

    • Thanks for chiming in Julie! I weighed adding or not adding them – looks like you could def. leave them out but some of the reviewers on the allrecipes version I found seemed to prefer the addition of eggs. 😉

    • Good idea- At the store right now cake mixes are 89c Duncan Hines Thanks How long do you bake? And is temp the same as box directions? That glaze recipe will be great for cookies! Thanks for sharing. Im gonna stock up w/mixes when my granddaughters come they will love to make They love baking 7yo & 14yo Have a nice holiday & safec

  3. Would you grease the pan? Also, I’ve made this before (it’s been a long time) and remember putting a cream cheese frosting on top – DIVINE!!

  4. Making it now using a pumpkin Carmel delight cake mix… comes with a cream cheese frosting and a Carmel sauce… could be delicious trouble… and I am so looking forward to it!

    • OH WOW………… I think the cream cheese frosting could be a knock-out. Come back later and let us know how it goes!! (PS can you send me a piece? LOL!)

    • Looks like about a 9×13 pan, but you could use a different size and it would just be thicker or thinner. Just keep checking to make sure you don’t overbake.

  5. I made this with eggs and cooked it in a loaf pan. I checked at 45 minutes and it wasn’t ready. Continued cooking 15 more and it was perfect. Cream cheese frosting. Very tasty.

    • You just add the cake mix – you don’t have to prepare it using the directions on the box. Easy-peasy!

  6. I have made a pumpkin cake for years, but always used a Maple flavored icing with pecan halves placed on top for where to cut the servings!

  7. I can’t find a spice cake or carrot cake mix apparently everyone is baking cakes. I have a yellow cake mix at home do you think that would work?

    • Rebecca – A yellow cake mix will work, but you’ll need to add 2 t. of pumpkin pie spice to the batter to get the pumpkin spice flavor.

    • I would think that would work just fine. It might taste a little different but it should still be delicious!

    • You could, but then you wouldn’t want to use the spice cake mix as it would probably have too much sweetness. You could try a yellow cake mix instead.

    • Tat – It should be fine in the fridge for a few days, but you may need to adjust the baking time if you’re putting it directly into the oven from the fridge. Since it’s such an easy recipe it would be quick enough to mix up right before you bake it.

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