3 ingredient Pumpkin Pie Cake {recipe}


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With Fall coming full force, I’m getting very excited to start baking more often. Especially using one of my most favorite flavors in the world. Pumpkin. I love the smell of pumpkin candles, I absolutely LOVE pumpkin pie, and when Casey and I were first married, we made it a habit to stop by the local gas station for pumpkin ice cream cones on date night.

I love me some pumpkin.

My cute friend, Allison, made this yummy pumpkin pie cake the other night for craft night. And let me tell you… AMAZING!!! So I hit her up for the recipe, and you would not believe how EASY it is! I was shocked when she told me there were only 3 ingredients! 

 This dessert is a mix between a pumpkin pie and a cake. It’s super dense and moist, like a pie, but still a little cakey. You use a 11×18 Baking Sheet, so there is plenty to feed a crowd, which makes it perfect to take to a potluck dinner, or to share at craft night. 

While we are taking about baking sheets, let me tell you that this 11×18 Baking Sheet from Amazon
is my favorite of all time. It is nice and heavy and it lasts and lasts! 

 Ok, back to the recipe. I suppose technically, since there is frosting involved, this should be called 4 ingredient pumpkin pie cake… But the chocolate chips are optional, so I’m going to stick with the 3 ingredient title…

But you can do it either way, with or without chocolate chips. It also might be really yummy with some walnuts or pecans thrown on top. If you’re into that kind of thing.

And, this dessert would be perfect to take to a party. There are no eggs or milk in it, so it doesn’t need to stay refrigerated. And trust me, it is quite the crowd pleaser. You will have people asking YOU for the recipe.

Make sure you don’t lose this recipe. It’s a keeper!

pumpkin pie cake

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3 ingredient Pumpkin Pie Cake
Serves 20
The perfect mix between a cake and a pie. This pumpkin pie cake is moist and heavy, and with only 3 ingredients, you can't go wrong!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 1 large can pumpkin (29 ounce)
  2. 2 spice cake mixes
  3. 1 bag milk chocolate chips (optional)
  4. Cream cheese frosting (I like Betty Crocker's canned frosting, but you can use homemade too.)
  1. Combine pumpkin, cake mixes, and chocolate chips. Spread on a greased 11x18 baking sheet and bake at 350 degrees for 25-30 minutes.
  2. **Please note: you use the dry cake mix only. No need for eggs, oil, or water.**
  1. This makes a large amount. If you are wanting less, just half it.
Half recipe
  1. 1 cake mix
  2. 1 small can pumpkin (15 oz)
  3. 1/2 bag chocolate chips (optional)
  4. 1/2 can cream cheese frosting
  5. Spread in greased 9x13 baking dish. Bake at 350 degrees for 20-25 minutes.
The Creative Mom http://www.thecreativemom.com/


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    • Linda says

      When I first learned of this recipe it was at Weight Watchers. Use the half recipe and omit choc. chips. Use a 9×13 pan. When done cut into 16 servings. Top each serving with low or nofat cool whip and you have a treat for 2 WW points.

  1. Denise M says

    I too would like to know what size pan to use cause a cookie sheet just would not work unless it had sides. I would like to make this for a Potluck supper.


    • says

      Hi Linda,

      Yes, half the recipe would be one cake mix, a small can of pumpkin, half a bag of chocolate chips, and half a can of frosting. And you would bake it in a 9×13 baking dish.



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