Very Easy Pumpkin Cake

Very easy pumpkin cake is the kind of recipe that makes serious bakers a little jealous. Three ingredients, no oil, no water, just a box of spice cake mix, pumpkin puree, and eggs whirred together into a batter that bakes up impossibly moist with built-in fall spices.

The pumpkin puree replaces the oil and most of the liquid the box mix usually calls for. Pumpkin’s natural starch and water content keep the crumb tender, while the squash flavor gets dialed up by the cinnamon, nutmeg, and clove already in the spice cake mix.

The extended 3-minute beat at medium speed is what gives this cake its lift. Without enough mixing, dump cakes end up dense and gummy. The eggs need that time to incorporate fully and develop just enough structure.

Pro Tips

• Use plain canned pumpkin puree (just pumpkin), not pumpkin pie filling. Pie filling is pre-sweetened and pre-spiced and will throw the cake’s balance off.
• Don’t add oil or water even though the box calls for it. The pumpkin replaces both, and adding extra liquid makes the cake soggy.
• Test with a wooden pick at 45 minutes. Pumpkin cakes can read ‘done’ on top while the center is still wet, so go by the toothpick, not the timer.
• Cool at least 15 minutes in the pan before turning out. The high pumpkin content makes this cake fragile while warm.

Variations

• Frost with cream cheese frosting for a classic pumpkin-cream cheese pairing.
• Fold in ½ cup chocolate chips, chopped pecans, or raisins before baking.
• Bake in a bundt pan for 50 to 55 minutes and dust with powdered sugar for a more elegant presentation.