Are you craving a delicious fall dessert but don’t have the time or energy to spend hours in the kitchen? Look no further than this simple yet scrumptious Three-Ingredient Pumpkin Cake! With just a few pantry staples, you can whip up a moist and flavorful cake that will impress your family and friends. Whether you’re hosting a last-minute gathering or craving a sweet treat for yourself, this easy recipe is sure to satisfy your pumpkin spice cravings. Let’s dive into the details and learn how to make this delightful dessert step by step.
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned pumpkin puree?
- Yes, you can use fresh pumpkin puree if you prefer. Simply roast or boil a small pumpkin until tender, then puree the flesh until smooth.
2. Can I use a different cake mix flavor instead of spice cake?
- Absolutely! While spice cake mix complements the pumpkin flavor beautifully, you can experiment with other flavors such as yellow cake mix or even chocolate cake mix for a unique twist.
3. Can I add extra ingredients to the cake batter?
- Yes, feel free to add chopped nuts, chocolate chips, or raisins to the batter for added texture and flavor.
4. Can I make this cake ahead of time?
- Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cake for up to 3 months and thaw it before serving.
5. Can I frost this cake?
- While this cake is delicious on its own, you can certainly frost it with cream cheese frosting or whipped cream for an extra indulgent treat.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 eggs
- 1 box (15.25 oz) spice cake mix
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, and spice cake mix. Stir until well combined and no lumps remain.
- Pour Batter: Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Bake Cake: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Cook Notes and Variations:
- Add Texture: Stir in chopped nuts, chocolate chips, or dried fruit into the batter for added texture and flavor.
- Frosting Options: Top the cake with cream cheese frosting, whipped cream, or a dusting of powdered sugar for a finishing touch.
- Spice Mix: If you don’t have spice cake mix on hand, you can make your own by adding cinnamon, nutmeg, cloves, and ginger to a yellow cake mix.
Keto Version:
To make a keto-friendly version of this pumpkin cake:
- Use almond flour or coconut flour instead of cake mix.
- Sweeten with a keto-friendly sweetener such as erythritol or stevia.
- Adjust the amount of pumpkin puree and eggs to achieve the desired consistency.
In conclusion, this Three-Ingredient Pumpkin Cake is the perfect dessert for fall gatherings, holiday parties, or simply indulging in a cozy treat at home. With just a can of pumpkin puree, eggs, and cake mix, you can create a moist and flavorful cake that will delight your taste buds. Whether you enjoy it plain or dress it up with your favorite toppings, this easy recipe is sure to become a seasonal favorite. So grab your ingredients and get ready to bake up a batch of delicious pumpkin goodness that everyone will love!
