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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 13×18 Baking Sheet
(this one is my favorite from Amazon) so it serves about 24. There is plenty to feed a crowd, which makes it perfect to take to a potluck dinner, or to share at craft night.
This pumpkin pie cake recipe only takes 3 ingredients, which you probably have in your pantry. You can also throw chocolate chips, walnuts, or pecans into the batter if you’d like.
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!
You can pin it to your very own pinterest board! Simply hover your mouse over any image, and click the “pin it” button when it appears!
3 Ingredient Pumpkin Pie Cake
This pumpkin pie cake is a quick and easy dessert. It only calls for 3 ingredients, that you likely have in your pantry. It's great to make in a pinch, take to a party, or just enjoy on a nice crisp day.
Ingredients
- 2 boxes spice cake mix
- 1 can pumpkin puree (29 ounces)
- 1 can cream cheese frosting
- 1 bag (12 oz) Chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 13x18 jelly roll pan (cookie sheet).
- In a large mixing bowl, combine the dry cake mixes, pumpkin puree, and chocolate chips (optional). Make sure to just use the dry cake mixes. Do not add the extra ingredients that the cake mix calls for (oil, eggs, etc.).
- Spread mixure out evenly in a greased jelly roll pan.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
Notes
This recipe is made for a 13x18 jelly roll pan (cookie sheet) that will serve about 24 people. If you want a smaller size, you can half this recipe and use a 9x13 casserole dish. Simply use 1 cake mix, 1 small can of pumpkin puree (15 oz), half a bag of chocolate chips (about 6 ounces)- optional, and half a can of cream cheese frosting.
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Susan M
Thursday 23rd of November 2017
Made this for Thanksgiving dessert as an addition to pumpkin pie, and it was a big hit! Very moist, loved the spice, and used semi-sweet chips, which made it awesome. Don't hesitate to make this!
Natalie Dalpias
Wednesday 2nd of September 2020
So glad to hear you loved it!
J Wallace
Saturday 12th of March 2016
I think this recipe would make great cupcakes too.
Brenda Livengood
Tuesday 24th of November 2015
how many weight watcher points would this be
Linda
Sunday 6th of December 2015
When I first learned of this recipe it was at Weight Watchers. Use the half recipe and omit choc. chips. Use a 9x13 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.
Tuesday 24th of November 2015
Is it pumpkin pie mix (for the pies) or just pumpkin ?
Natalie Dalpias
Wednesday 2nd of September 2020
Just pumpkin puree. Not the pumpkin pie mix.
mary
Tuesday 17th of November 2015
Do you actually mix up the cake mix with the oil water and eggs or just mix it with the pumpkin dry?
Natalie Dalpias
Wednesday 2nd of September 2020
Just mix it in dry.