3-Ingredient Pumpkin Spice Cake

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 three-ingredient wonder is perfect for busy bakers who want incredible flavor with minimal effort. From its heavenly aroma to its incredibly moist texture, every slice feels like fall comfort on a plate.

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Prep Time 5

Cook Time 28

Total Time 33

Servings: 9 squares

Course: Cake, Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Cake Base

1 box spice cake mix Use quality brand; if substituting with yellow or white mix, add 1–2 tsp pumpkin pie spice.
15 oz pumpkin puree Use pure pumpkin, not pumpkin pie filling. Homemade puree also works.

Optional Frosting

1 tub vanilla frosting Use store-bought for convenience or homemade if preferred.

Method

Preheat oven to 350°F (180°C). Line an 8x8-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

For a vegan version, use a vegan-friendly cake mix and dairy-free frosting. Enhance flavor by mixing in nuts, chocolate chips, or dried fruit. Store at room temp for 3 days, refrigerate for 5, or freeze unfrosted for up to 2 months.