Three Ingredient Pumpkin Spice Cake
Moist Pumpkin Spice Cake contains only 3 ingredient items and is a tasty, and lower fat fall bundt cake. Every moist bite celebrates the flavors of fall we all have come to enjoy.
Servings: 12 slices
- 15.5 ounces yellow cake mix *you can use spice cake mix. If you do omit the pumpkin spice making this a 2 ingredient cake!
- 1 tablespoon pumpkin spice
- 15 ounces canned pumpkin
Preheat your oven to 350° F.
Grease a loaf pan, 9x9 cake pan, or a bundt cake pan with nonstick spray.
All all the ingredients to a mixing bowl; mix until combined. The batter will be moist, but thick.
Pour batter into cake pan, and smooth it out with a rubber spatula so the batter is evenly distributed around the pan.
Bake for 25- 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to fully cool before removing from the pan and slicing.
Nutritional Values may vary and are meant to be a guide.
Cake is best eaten within 3 days when stored properly at room temperature.
You can freeze it in an airtight container for up to 30 days. The best way to do this is by slicing it and freezing it on a baking tray. Once slices are frozen, add them to an airtight freezer bag and date them.
You can use spice cake mix instead of vanilla cake mix. Just skip the pumpkin spice step and use a 15.5 ounce box.
Serving: 1slice | Calories: 171cal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 315mg | Potassium: 93mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5515IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg