3-Ingredient Pumpkin Cake with Cinnamon Cream Cheese Frosting

This 3-Ingredient Pumpkin Cake with Cinnamon Cream Cheese Frosting is a quick dessert that's packed with fall flavors!

Where are my pumpkin spice fans at?! It's one of my favorite fall flavors, especially in desserts. For example, this pumpkin cake topped with a thick and sweet cinnamon cream cheese frosting is one of those recipes that you won't be able to get enough of. With only 3 ingredients and a 5 minute prep time, this is likely one of the easiest desserts you'll make all season long. It's literally "a piece of cake"!!

To make this scrumptious Pumpkin Cake, you will need just three simple ingredients:

• Cake Mix - Using a ready-made spice cake mix makes baking quicker and more convenient! It contains all of the dry ingredients you need for the cake in one package.
• Eggs
• Pumpkin Puree - Pumpkin puree can be made from scratch or canned. Just make sure that you’re not buying pumpkin pie mix. If you do make pumpkin puree from scratch, just be sure that it is drained well.
• Mix-Ins (optional) - If you want to add more flavors or extra crunch to this cake, you can add all kinds of ingredients. For a boost of flavor, add cinnamon, ginger or nutmeg, or even pumpkin pie spice. Other mix-ins, like chopped pecans/walnuts, dried cranberries, raisins, chocolate chips, or butterscotch chips change up the cake into something special!

In a large mixing bowl, combine dry cake mix, eggs, and pumpkin puree to create a thick batter. Mix well until smooth. Add in any additional ingredients, if necessary. Pour the cake batter into a large loaf pan lined with parchment paper and bake according to recipe directions (below).

Allow cake to cool completely on a wire rack.

Honestly, the cake is delightful on its own - but when you top it with cinnamon cream cheese frosting, it becomes the very essence of fall!

While the cake is cooling, prepare the frosting. It can be kind of thick, so add in a little bit of milk if you want it to be more of a glaze. Once the cake has cooled completely, spoon the frosting (or glaze) over the entire cake.

Slice the cake into 1-2 inch thick slices and serve. This is such a delicious and simple fall recipe that can be prepared for any occasion! It makes a great sweet treat for everyday, or you can dress it up a little to serve at holiday parties or special occasions.

Store extra cake (if you have any) at room temperature or in an airtight container in the refrigerator. You can even prepare the cake well in advance and freeze to save for serving for Thanksgiving day!

3-Ingredient Pumpkin Cake

Servings: 10

Prep Time: 5 minutes

Bake Time: 50 minutes

Ingredients:

• 1 box spice cake mix
• 15 oz can pumpkin puree
• 2 eggs

Directions:

1. Preheat the oven to 350º F. 
2. Line a loaf pan with parchment paper and set aside.
3. In a mixing bowl, combine cake mix, eggs, and pumpkin puree until you have a thick batter.
4. Spread cake batter evenly in the loaf pan.
5. Bake for 50-55 minutes or until a toothpick in the center comes out clean.
6. Allow cake to cool completely before topping with Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting

Ingredients:

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 ¼ cups powdered sugar

Directions:

1. In a mixing bowl, beat the cream cheese and butter together until smooth.
2. Add in cinnamon and vanilla, and mix together well. 
3. Slowly mix in powdered sugar until completely combined and smooth.
4. To thin the frosting, add 1 tablespoon of milk at a time to get desired consistency.
5. Enjoy frosting on top of cake or cupcakes!

Variations: 

• 9x13 Cake: Bake cake batter in a greased/lined 9x13 baking dish at 350º F for 28-30 minutes.
• Cupcakes: Bake cupcakes at 350º F for 15-20 minutes.

Storage: 

• Cake: Pumpkin Cake can be stored at room temperature, or refrigerated in an airtight container for about 4 days.
• Freeze: Once cake has been cooled, store in an airtight container and freeze for up to 3 months. Thaw in the fridge before enjoying.
• Frosting: Refrigerate frosting in an airtight container for 3-4 days.
• Freeze: store in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and then bring to room temperature before serving.

3-Ingredient Pumpkin Cake topped with Cinnamon Cream Cheese Frosting is such a simple dessert that can be made all season long and for special occasions. It's so quick to make, and tastes just how fall should. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!!

Looking for more pumpkin inspiration?

Check out this collection of OVER 100 creative pumpkin craft and recipes!!

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