This Pumpkin 3 Ingredient Cake is a breeze to whip up! With just pumpkin, cake mix, and eggs, you’ll have a moist and tasty treat in no time!
It’s perfect for those busy days when you want something sweet without all the fuss. I love enjoying a slice with a cup of tea—such a cozy combo! ☕🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling, for the best flavor. If you don’t have canned pumpkin, you can make your own by roasting a pumpkin and pureeing it. Just ensure it’s well blended to keep the texture smooth!
Spice Cake Mix: While a spice cake mix gives great flavor, you can swap it for a yellow cake mix or even a gluten-free cake mix if needed. To add spice, consider adding a teaspoon of cinnamon or nutmeg to the batter.
Eggs: Eggs provide moisture and structure. If you’re egg-free, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg as substitutes.
How Do I Make Sure My Cake is Moist and Delicious?
To guarantee a moist cake, follow these tips:
- Don’t Overmix: Once you combine the ingredients, stir just until smooth. Overmixing can make the cake tough.
- Check for Doneness: Bake time varies, so check in at 30 minutes. Insert a toothpick in the middle; it should come out clean or with a few moist crumbs.
- Cool Properly: Letting the cake cool in the pan allows it to set. Once completely cool, dust with powdered sugar for a nice finish.
With these tips and a few adjustments, your Pumpkin 3 Ingredient Cake will be delightful every time!
How to Make Pumpkin 3 Ingredient Cake
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 box (15.25 oz) spice cake mix
- 3 large eggs
- Optional toppings: powdered sugar, whipped cream, ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This delicious Pumpkin 3 Ingredient Cake takes about 10 minutes to prepare and about 30-35 minutes to bake. After baking, let it cool for a bit before enjoying! In total, you’ll be looking at around 45-50 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. While it’s heating, grab your baking pan and grease it well. You can use non-stick spray or grease it with butter and flour.
2. Combine the Ingredients:
In a large mixing bowl, combine the pumpkin puree, spice cake mix, and eggs. Use a spatula or a spoon to mix everything together until it’s smooth and there are no lumps. It should have a nice thick consistency.
3. Pour and Spread the Batter:
Pour the batter into your prepared baking pan. Spread it out evenly so it bakes uniformly. You can use the back of a spoon or spatula to help with this.
4. Bake the Cake:
Place the pan in the preheated oven and bake for about 30-35 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, you’re good to go!
5. Let It Cool:
Once baked, take the cake out of the oven and let it cool completely in the pan. This helps it to set and makes it easier to cut later on. You can set it on a wire rack for even cooling.
6. Add Toppings and Serve:
After the cake has cooled, dust the top with powdered sugar and sprinkle with cinnamon or pumpkin pie spice if you like. Serve slices with a dollop of whipped cream for a delightful touch!
Enjoy this moist, easy-to-make Pumpkin 3 Ingredient Cake that’s perfect for fall or any time you need a cozy treat! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast a small pumpkin, scoop out the flesh, and blend it until smooth. Make sure it’s not too watery for the best texture.
Can I Substitute the Spice Cake Mix?
Yes, you can substitute the spice cake mix with a yellow or vanilla cake mix. To add some spice flavor, consider mixing in a teaspoon of cinnamon, nutmeg, or ginger to the batter!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it in slices for up to 2 months. Just be sure to wrap each piece tightly before freezing!
Can I Make This Recipe Dairy-Free?
Yes! This recipe is already dairy-free since it doesn’t require any milk or butter. If you want a richer topping, you can use coconut whipped cream in place of regular whipped cream!
