This 3-Ingredient Pumpkin Spice Cake is part of our new #MakeIt Challenge!
Cooking for a family of 10 (3-families) can be a bit of a challenge sometimes. Pumpkin is not a favorite in our home.
We do have 2 members that love pumpkin. They became the taste-testers for this recipes. Well, that is until my husband had to try a tiny piece that ended in 3 pieces. Then another got curious and ended up eating 2 pieces (I think you see where this is going).
For something that is pumpkin, everyone but one person ended up loving it. I was beyond thrilled!
I hope you enjoy this as much as our family did!
Yep, that’s it! At least for the cake. I will share my icing recipe with you that my family can’t get enough of. First things first. The Cake….In a bowl add the spice cake mix (I use Duncan Hines whenever possible with these types of cakes!) and 4 eggs.
Mix for 2 minutes or until well blended. Fold in one can of pumpkin. Once blended pour into a 9×13 pan and bake at 350 for 30-35 minutes or until toothpick comes out clean. Let cool before adding frosting (optional).
Don’t you just love simple flavorful desserts!
- 1 Spice Cake Mix
- 4 Eggs
- 1 Can Pumpkin
- 1 Stick of Butter-softened
- 8 oz. Cream Cheese-softened
- 1 tsp. Vanilla
- 2 Cups Powdered Sugar
- 8 oz. Cool Whip
- In a mixing bowl add cake mix and 4 eggs. Mix for 2 minutes or until well blended. Fold in the can of pumpkin. Pour into a 9x13 greased cake pan. Bake at 350 for 30-35 minutes or until toothpick comes out clean.
- Blend butter and cream cheese together until smooth. Add vanilla and powdered sugar. Mix until smooth. Fold in your Cool Whip and spread on cake.
- If making the frosting, you will want to make sure the cake cool complete before frosting and is kept in the refrigerated. We personally like this cake with frosting and cold!
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