Pumpkin spice cake recipe with just 3 ingredients! This three-ingredient pumpkin spice cake transforms boxed mix into fall magic. Ready in 30 minutes.
Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last October, I stood in my grandmother’s kitchen in Salem, Oregon, watching her work culinary magic with nothing but a box of cake mix and a can of pumpkin.
The aroma that filled her cozy kitchen transported me straight back to childhood Halloween nights. However, I thought she was crazy—until I took that first bite.
This pumpkin spice cake recipe changed everything I believed about dump cakes. After testing this recipe fifteen times (yes, I burned three batches learning the perfect timing), I discovered the secret to transforming simple ingredients into fall perfection.
Whether you’re a seasoned baker or someone who panics at the sight of measuring cups, this three-ingredient pumpkin spice cake will become your autumn salvation.
Furthermore, this recipe proves that extraordinary doesn’t require complicated. Instead, it demonstrates how the right combination of quality ingredients creates something truly special. Because here at Tasty at Home, we believe every dish tells a story—and this one might just become your new fall tradition.
Table of Contents
About the 3-Ingredient Pumpkin Spice Cake & Ingredients
This Pumpkin Dump Cake (3 Ingredient) represents everything wonderful about autumn baking. Moreover, it showcases how simplicity often yields the most satisfying results. The genius lies in the perfect balance between spice cake mix and pumpkin puree, creating a moist, flavorful cake that rivals any from-scratch recipe.
What makes this recipe unique? First, it requires no oil or butter—the pumpkin puree provides all the moisture needed. Additionally, the eggs bind everything together while adding richness. Most importantly, the spice cake mix already contains the perfect blend of cinnamon, nutmeg, and cloves.
Ingredients Table for the Pumpkin Spice Cake
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Spice cake mix | 13.25 oz (1 box) | 375g | Duncan Hines or Betty Crocker work best |
| Pumpkin puree | 15 oz (1 can) | 425g | Use pure pumpkin, not pumpkin pie filling |
| Large eggs | 2 | 2 | Room temperature preferred |
Shopping Tips for US Grocery Stores
When shopping for your pumpkin dump cake ingredients, head to the baking aisle first. Look for spice cake mix near other cake mixes—Duncan Hines and Betty Crocker offer the most consistent results. Next, find canned pumpkin in the baking section, usually near pie fillings. Always check the label to ensure you’re buying pure pumpkin puree, not pumpkin pie filling.
Essential Ingredients:
- High-quality spice cake mix (avoid generic brands for best flavor)
- Pure pumpkin puree (Libby’s consistently delivers excellent results)
- Fresh eggs (check expiration dates carefully)
Bold Add-ins for Creative Variations:
- Mini chocolate chips (1/2 cup)
- Chopped pecans (1/3 cup)
- Cream cheese frosting
- Caramel drizzle
Substitutions for Special Diets
For gluten-free versions, substitute with your favorite gluten-free spice cake mix. Additionally, egg substitutes work well—use 1/4 cup applesauce per egg. For vegan adaptations, combine flax eggs with plant-based cake mix.
Quality Indicators
Choose pumpkin puree with a deep orange color and smooth texture. Meanwhile, fresh eggs should feel heavy and show no cracks. The best spice cake mixes contain real spices listed in the first few ingredients.
Equipment & Preparation Steps
Essential Equipment
You’ll need basic equipment for this three-ingredient pumpkin spice cake recipe. A 9×13 inch baking pan works perfectly for serving a crowd. Additionally, a medium mixing bowl and electric mixer ensure proper blending.
Equipment List:
- 9×13 inch baking pan
- Electric mixer (hand or stand mixer)
- Medium mixing bowl
- Measuring cups
- Rubber spatula
- Cooking spray or butter for greasing
DIY Alternatives: No electric mixer? A whisk and some elbow grease work fine. Similarly, a glass baking dish substitutes perfectly for metal pans.
Step-by-Step Instructions
Prepare Your Workspace
Start by preheating your oven to 350°F. This temperature ensures even baking without burning the edges. Meanwhile, generously grease your 9×13 pan with cooking spray or butter. Set it aside while you prepare the batter.
Mix the Magic
In your medium bowl, combine the spice cake mix, pumpkin puree, and eggs. Using your electric mixer on medium speed, blend until just combined—about 1-2 minutes. Don’t overmix, as this can create a tough texture.
Pro Tip: The batter should look slightly lumpy. Overmixing develops gluten, resulting in a dense cake rather than the tender crumb we want.
Bake to Perfection
Spread the batter evenly into your prepared pan. Bake for 25-30 minutes, checking with a toothpick inserted in the center. The cake is done when the toothpick comes out clean or with just a few moist crumbs.
Timing Indicators:
- 25 minutes: Check for doneness
- 30 minutes: Maximum baking time for most ovens
- Visual cue: Edges pull slightly from pan sides
Cool and Serve
Allow the cake to cool completely in the pan before serving. This prevents crumbling and allows flavors to develop fully. Patience pays off here—trust me on this one!
My Biggest Mistake: Initially, I tried to cut the cake while warm, resulting in a crumbly mess. Now I always wait at least 30 minutes for cooling. This simple step transformed my results from amateur to amazing.
Tips, Variations, and Serving Suggestions
Expert Tips for Best 3-Ingredient Pumpkin Spice Cake
Temperature matters tremendously in this recipe. Room temperature eggs mix more easily than cold ones. Additionally, don’t skip the cooling time—it prevents the cake from falling apart when cut.
Professional Secrets:
- Rotate the pan halfway through baking for even browning
- Use parchment paper for easy removal
- Test doneness in multiple spots, not just the center
Pumpkin Spice Cake Creative Variations
Regional Twist – Southern Style: Add 1/2 cup chopped pecans and a cream cheese drizzle. This combination reminds me of Julia Child’s approach to elevating simple ingredients.
Holiday Version: Incorporate mini marshmallows and chocolate chips for a Halloween treat. Kids absolutely love this variation.
Healthy Alternative: Substitute applesauce for one egg and add 1/4 cup ground flaxseed. The result maintains moistness while boosting nutrition.
Breakfast Cake: Add 1/3 cup oats and serve with Greek yogurt. This transforms dessert into a acceptable morning treat.
Elegant Dinner Party: Try it with Pumpkin Bundt Cake Recipe and candied pecans. Your guests will never guess the simple base.
Storage and Make-Ahead Advice
This pumpkin spice cake recipe stores beautifully at room temperature for up to three days. Cover tightly with plastic wrap or store in an airtight container. For longer storage, wrap individual pieces and freeze for up to three months.
Storage Guide
| Storage Method | Time | Instructions |
|---|---|---|
| Room temperature | 3 days | Cover tightly with plastic wrap |
| Refrigerated | 1 week | Wrap in plastic, then foil |
| Frozen (whole) | 3 months | Double wrap, label with date |
| Frozen (slices) | 3 months | Individual wrap, freezer bags |
Serving Suggestions
Serve this cake with freshly whipped cream or vanilla ice cream. For special occasions, try it with caramel sauce or even alongside a fresh cucumber salad for an unexpected but delightful contrast.
Consider pairing with apple cider or coffee for the ultimate fall experience. The combination creates a cozy atmosphere perfect for autumn gatherings.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
You can use pumpkin pie filling instead of pumpkin puree, but the cake will be sweeter and have a different spice profile. Pumpkin pie filling contains added sugars and spices that may overpower the cake mix’s carefully balanced flavors.
Why did my 3 ingredient pumpkin spice cake turn out dry?
A dry 3 ingredient pumpkin spice cake usually results from overbaking or using old cake mix. Check your oven temperature with a thermometer and reduce baking time by 5 minutes. Fresh ingredients make a significant difference in the final texture.
Can I make this pumpkin dump cake in a different pan size?
You can make this pumpkin dump cake in different pan sizes, but adjust baking time accordingly. A 9-inch round pan needs 35-40 minutes, while muffin tins require only 18-22 minutes. The key is watching for that clean toothpick test.
How do I know when my three-ingredient pumpkin spice cake is done?
Your three-ingredient pumpkin spice cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should also pull slightly away from the pan sides, and the surface should spring back when lightly touched.
Can I double this pumpkin spice cake recipe?
You can double this pumpkin spice cake recipe easily by using two 9×13 pans or one large sheet pan. Keep the baking temperature the same but watch timing carefully, as larger batches may need an extra 5-10 minutes to bake through completely.
Perfect Pairings and Serving Ideas
This cake shines when served warm with a dollop of whipped cream. Moreover, it pairs beautifully with Korean cucumber salad for those who enjoy contrasting flavors. The tangy crunch provides an unexpected but delightful counterpoint to the cake’s sweetness.
For cozy fall evenings, serve alongside creamy potato soup for a complete comfort meal. The combination creates the perfect autumn dining experience.
Consider offering this cake at Halloween parties, Thanksgiving gatherings, or any fall celebration. Its simplicity makes it ideal for potluck contributions, while its incredible flavor ensures compliments all around.
Conclusion
This ultimate pumpkin spice cake recipe proves that extraordinary results don’t require complicated techniques. Instead, success lies in choosing quality ingredients and following simple steps with confidence. The three-ingredient approach removes intimidation while delivering consistently delicious results.
From my grandmother’s Salem kitchen to yours, this recipe carries forward the tradition of turning simple ingredients into cherished memories. Whether you’re baking for family dinner or contributing to the office potluck, this 3 ingredient pumpkin spice cake will become your go-to fall dessert.
Next time you make this cake, try serving it with hot apple cider or pair it with Ina Garten’s loaded potato soup for an unforgettable autumn meal. The combination creates pure comfort food magic.
I’d love to hear about your experience with this recipe! Share your photos and variations in the comments below, or tag us on social media @tastyathome. Because every great recipe deserves to be shared, and every kitchen deserves to smell like autumn magic.
Remember, the best recipes aren’t always the most complicated—sometimes they’re the ones that bring people together around the table, one simple, perfect bite at a time.
Ultimate 3-Ingredient Pumpkin Spice Cake
Equipment
- 9×13 inch baking pan
- Electric mixer
- Medium mixing bowl
- measuring cups
- Rubber spatula
Ingredients
Main Ingredients
- 13.25 oz spice cake mix 1 box
- 15 oz pumpkin puree 1 can
- 2 eggs large
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan and set aside.
- In a medium bowl, combine the dry cake mix, eggs, and pumpkin with a mixer on medium until combined.
- Spread into pan and bake 25-30 minutes or until a toothpick comes out clean.
- Cool completely and serve with whipped cream if desired.