Pumpkin spice cake isn’t just another seasonal dessert—it’s a warm hug in every bite. Moist, rich, and full of autumn spices, this cake blends convenience with irresistible flavor. Whether you’re short on time or just craving a fuss-free treat, this recipe has your back. With only three ingredients and minimal prep, even beginner bakers can pull this off flawlessly. And yes, it’s got that irresistible aroma that screams fall.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Only 3 ingredients and minimal prep time
- One Bowl Magic – Less cleanup, more flavor
- Flavor-Packed – Perfect balance of sweet pumpkin and warm spices
- Perfect for Any Occasion – From casual get-togethers to festive celebrations
- Incredibly Moist & Soft – Thanks to the pumpkin puree
- Crowd-Pleaser – Kids, adults, and picky eaters alike love it
This isn’t just another pumpkin cake. What makes it shine is the bold use of spice cake mix, eliminating the need for measuring a dozen spices. Combined with real pumpkin puree, you get a rich, deep flavor and perfect texture—no oil, eggs, or milk required. Comforting and efficient? Yes, please.
Ingredients Needed
Here’s what you’ll need to make this delicious pumpkin spice cake:
For the Cake Base:
- 1 box spice cake mix – Opt for a quality brand for better flavor. If using yellow or white cake mix, add 1–2 tsp of pumpkin pie spice.
- 1 can (15 oz) pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling. You can also use homemade pumpkin puree for a more natural taste.
Optional for Frosting:
- 1 tub vanilla frosting – Go store-bought for convenience, or make your own if you prefer a homemade touch.
How to Make Pumpkin Spice Cake
Follow these steps for a foolproof, tender pumpkin spice cake that’s ready in under 30 minutes:
1. Preheat and Prep
Set your oven to 350°F (180°C).
Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal. Lightly spray with non-stick cooking spray.
2. Mix the Batter
In a large mixing bowl, combine the spice cake mix and pumpkin puree.
Use a whisk or silicone spatula to stir until the mixture is smooth and evenly blended—no need for eggs, oil, or water. The batter will be thick, but that’s what gives it that rich, dense texture.
Why this works: The moisture in the pumpkin puree replaces the need for liquid or fat, making this a lighter yet still indulgent option.
3. Bake the Cake
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Frost
Let the cake cool in the pan for 10 minutes, then lift it out using the parchment.
Cool completely on a wire rack before spreading a generous layer of vanilla frosting over the top. For extra flair, sprinkle with a dash of cinnamon or pumpkin pie spice.
Tip: Frost only once the cake is fully cooled, or the frosting will melt.
Serving and Storage Tips
Serving Ideas:
- Serve warm with a scoop of vanilla ice cream or whipped cream
- Cut into mini squares for a party platter
- Dust with powdered sugar or drizzle with maple glaze
Storage:
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Lasts up to 5 days; best if warmed slightly before serving
- Freezer-Friendly: Wrap unfrosted cake tightly in plastic wrap and freeze up to 2 months. Thaw at room temperature and frost before serving
- Helpful Notes
- Want a vegan version? Most spice cake mixes are vegan-friendly, but always double-check. Use dairy-free frosting or skip it altogether.
- Enhance flavor: Stir in chopped walnuts, pecans, or chocolate chips before baking.
- Frosting swaps: Try cream cheese frosting or cinnamon buttercream for a richer twist.
- Add-ins: Mix in raisins, dried cranberries, or crushed pineapple for more texture and flavor.
- Mini Cakes: Pour into muffin tins and reduce baking time to 15–18 minutes for easy-to-serve cupcakes.
3-Ingredient Pumpkin Spice Cake
Ingredients
Method
- Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment paper and lightly spray with non-stick cooking spray.
- In a large bowl, mix the spice cake mix and pumpkin puree until smooth and evenly blended. No eggs, oil, or water needed.
- Spread the thick batter evenly into the prepared pan using a spatula.
- Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Lift it out using the parchment, then cool completely on a wire rack.
- Once fully cooled, frost the top with vanilla frosting. Sprinkle with cinnamon or pumpkin pie spice if desired.
Notes
Conclusion
This pumpkin spice cake is the definition of effortless comfort. It’s warm, soft, filled with autumn flavor, and comes together in minutes. Whether you’re baking it for a holiday dinner, a cozy weekend, or just because—you’ll be hooked after the first bite.
Tried this recipe?
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Question for you:
What toppings or mix-ins did you try? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use yellow cake mix instead of spice cake?
Yes! If you only have yellow or white cake mix on hand, simply add 2 teaspoons of pumpkin pie spice to mimic the flavor of spice cake mix.
How do I make this gluten-free?
Use a gluten-free spice cake mix and confirm that your canned pumpkin and frosting are gluten-free. That’s it—everything else remains the same.
Can I make this recipe vegan?
Definitely. This cake is naturally egg-free and dairy-free if you skip or use vegan frosting. Just verify your cake mix doesn’t contain dairy derivatives.
Why is my cake too dense?
This cake naturally has a denser texture due to the lack of eggs or added fat. But if it feels overly heavy, make sure you’re not overmixing the batter. Stir just until combined.
Can I freeze pumpkin spice cake?
Yes, it freezes beautifully. Wrap it unfrosted in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight and frost before serving.
Should the batter be thick?
Yes! The batter will be thicker than traditional cake batters. This is completely normal and results in a moist, soft crumb.