This Pumpkin 3 Ingredient Cake is super simple and oh-so-delicious! With just pumpkin, cake mix, and water, you’ll whip up a moist treat in no time!
I love how this cake is perfect for any occasion, and the pumpkin flavor shines through. Honestly, who doesn’t love an easy dessert that tastes fabulous? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Choose pure pumpkin puree, not pumpkin pie filling, as the latter contains sweeteners and spices. If fresh pumpkin is available, roasting and puréeing it can add a richer flavor!
Spice Cake Mix: Spice cake adds a warm flavor. If you can’t find it, use yellow cake mix and add a teaspoon each of cinnamon and nutmeg for a similar taste. You can also try chocolate cake for a unique twist!
Eggs: Eggs provide moisture and help bind the cake. You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
How Do I Make Sure My Cake Turns Out Moist?
To keep your cake moist, don’t overmix the batter; just combine until blended. Also, don’t skip on greasing the pan thoroughly to prevent sticking. Once out of the oven, let it cool completely before cutting. This helps retain moisture and achieve a great texture!
- Preheat your oven properly to ensure even baking.
- Mix ingredients until just combined; overmixing can lead to a denser cake.
- Check for doneness with a toothpick to avoid overbaking.
How to Make Pumpkin 3 Ingredient Cake
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 box (about 15 oz) spice cake mix (or yellow cake mix with cinnamon and nutmeg added)
- 3 large eggs
- (Optional) Whipped cream for topping
- (Optional) Ground cinnamon for sprinkling
How Much Time Will You Need?
This delightful cake takes about 10 minutes to prepare and then 35-40 minutes to bake. Simply mix the ingredients, pop it in the oven, and you’ll have a sweet treat ready to enjoy shortly after!
Step-by-Step Instructions:
1. Preheat the Oven:
First off, preheat your oven to 350°F (175°C). This is super important to ensure your cake rises and bakes evenly!
2. Prepare the Baking Pan:
Grease or spray a 9×13-inch baking pan to make sure the cake doesn’t stick once it’s baked. You want it to come out easily!
3. Mix the Ingredients:
In a large mixing bowl, combine the pumpkin puree, spice cake mix, and eggs. Use a whisk or spatula to mix well until everything is fully blended and smooth. It should look like a thick batter!
4. Pour into the Pan:
Carefully pour the batter into your prepared baking pan. Spread it out evenly with a spatula for even cooking.
5. Bake the Cake:
Pop it into the oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!
6. Cool & Serve:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. After it’s cooled down, slice it up and serve! Add a dollop of whipped cream and a sprinkle of ground cinnamon for that extra touch!
This easy, moist pumpkin cake is perfect for a joyful autumn dessert—just three simple ingredients and hardly any prep work! Enjoy every bite!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree, but make sure to thaw it completely first! You can do this overnight in the fridge or microwave it in short bursts on low power. Drain any excess liquid before using it in the recipe for the best texture.
What If I Don’t Have Spice Cake Mix?
No worries! You can use yellow cake mix instead and add 1 teaspoon each of cinnamon and nutmeg to mimic the spice flavor. This way, you still get that warm, autumnal taste!
Can I Make This Cake Vegan?
Yes, you can! Substitute the three eggs with 3/4 cup of unsweetened applesauce or use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) per egg. It will help keep the cake moist and delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, you can freeze slices for up to 3 months. Just thaw in the fridge overnight before enjoying!
