The Creative Mom

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3 Ingredient Pumpkin Pie Cake Recipe

Food· Tutorial

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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!

pumpkin pie cake

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Yield: serves 24

3 Ingredient Pumpkin Pie Cake

pumpkin pie cake easy

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.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

  1. Preheat oven to 350 degrees. Grease a 13x18 jelly roll pan (cookie sheet).
  2. 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.).
  3. Spread mixure out evenly in a greased jelly roll pan.
  4. 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.

© Natalie Dalpias
Category: Food

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Comments

  1. 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!

    Reply

    • 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.

      Reply

  7. 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.

    Thanks

    Reply

    • 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.

      Natalie

      Reply

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