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easy pumpkin spice cake

Recipe by
Julie Bailey
Durham, NC

I have read many recipes for 2 or 3 ingredients easy spice cake and have tried a couple of them. I think they're okay, however, I experimented by adding the small amount of oil and water, plus eggs and find that those few additions make this cake more moist and lighter than the 2 and 3 ingredients versions. You can reduce the number of eggs from 3 to 1 without much affect on the outcome. I use 3 because we raise chickens and I have an abundance of eggs. Other pumpkin cake recipes call for a cream cheese icing but we prefer the simplicity of a glaze. Omit pecans if you don't want them.

yield 12 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For easy pumpkin spice cake

  • 1 box
    yellow cake mix
  • 1 can
    pumpkin puree (15 ounces)
  • 3
    eggs,slightly beaten
  • 2 Tbsp
    vegetable oil
  • 2 tsp
    pumpkin pie spice (if you don't have pp spice, use 1-1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves) tsp
  • 2 Tbsp
  • 3/4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    pumpkin pie spice (or just 1 tsp ground cinnamon)
  • 1/4 to 1/2 c
    chopped pecans (optional)
  • 1 to 2 Tbsp

How To Make easy pumpkin spice cake

  • 1
    Preheat oven to 350-degrees. Prepare a bundt cake pan or 9x13 pan with butter flavored spray oil.
  • 2
    Mix together the cake mix, pumpkin puree, spices, eggs, oil and water until well-combined, about 2 minutes. Pour into the baking pan.
  • 3
    Bake according to cake mix box directions (about 36-minutes for a bundt pan). Test for doneness using a toothpick. When done, remove from oven. If using a bundt pan, flip the cake out of the pan and onto a cooling rack. Allow to cool for about 30 minutes. NOTE: If baking in a 9x13 pan just let the cake cool in that pan. If using bundt pan, once it has nearly cooled, set it on a cake plate.
  • 4
    Mix together all of the glaze ingredients. The glaze should be the consistency of honey, not too thick and not too runny. Add a teaspoon of water at a time if too thick, or a Tablespoon of powdered sugar if too runny to reach the right consistency. While the cake is still barely warm, drizzle the glaze over the top of the cake (or simply spread it if using a 9x13 pan).
  • 5
    This cake is delicious served slightly warm or at room temperature. Put the lid on your cake to store at room temperature once it has completely cooled.

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