There are some delicious looking pumpkin cake recipes floating around right now and it’s absolute torture for me! I am a complete sucker for apple and pumpkin spiced anything (hense my new favorite Fall Cocktail)! So after a nice little Sunday dinner with the Mister, I figured it was the perfect opportunity to test out some of the pumpkin cake recipes I’d found. I tried three different recipes, from one with a complicated list of multiple ingredients, to a simple pumpkin cake recipe that called for only two ingredients! In the end, their was a clear winner…hands down, no questions asked. It was the two ingredient, simple pumpkin spice cake! I modified the recipe just a bit to soften and fluff up the consistancy, the result was plain & simple pumpkin-cake-perfection. And the best part? So without further ado, here it is, the Three Ingredient Pumpkin Spice Cake (with apple cider glaze)…
Three Ingredient Pumpkin Spice Cake with Apple Cider Glaze
Barely adapted from the Noble Pig
INGREDIENTS
- 1 box yellow cake mix
- 1 can pumpkin puree
- 1/2 cup Greek yogurt
- Optional: A few dashes of pumpkin pie spice, just to kick things up a notch (I did this and I highly recommended it!)
METHOD
- Preheat oven to 350 degrees.
- In a large mixing bowl, blend together cake mix, pumpkin puree and Greek Yogurt. The batter will be very thick, be sure ingredients are mixed together well.
- Pour pumpkin cake batter into a baking dish. I chose to use individual ramekins, for single size servings. Bake for 20-25 minutes, or until cake puffs up and toothpick comes out clean. You do not want to over cook this cake.
- While cake is baking, you can whip up the simple cider glaze…
INGREDIENTS (for the apple cider glaze)
- 3/4 cup powdered sugar
- 2 tbsp Greek Yogurt
- 3 tbsp. apple cider
- 3/4 tsp. pumpkin pie spice
METHOD
- Blend powdered sugar, Greek yogurt, apple cider and pumpkin pie spice in medium bowl. Consistency should be a pour-able glaze. Add more powdered sugar to thicken, and more cider to thin as needed.
- Pour glaze over warm cake and serve immediately.
Isn’t it pretty? The perfect end to a yummy Fall dinner
Forget pretty…this is the fluffiest, most flavorful cake. Ever.
Seriously…this pumpkin cake litterally melts in your mouth…
Ahh yes. My new favorite Fall dessert for sure!
Jordan,
I had asked if You thought this Would work w/Zucchini. As it turned out, I didn’t have any…..But, I had Some Granny Smith Apples….Yup, I tried it! I had Vanilla Low fat Yogurt as well. I pared my apples, Pureed them, added the yogurt, pulsed it again after adding some cinnamon and a dash of Nutmeg. Mixed it all together w/the Yellow cake mix. I decided to make a Crumble Topping, instead of using butter though, I again used the yogurt….This Time I added Cinnamon,Nutmeg and a dash of Cloves. I had to bake this for About 30-35 minutes as the batter was a little wetter than I think Your Consistency was! What a HIT! The Topping actually got a little crunchy and tasted like those little cinnamon candies we had as kids…Red Hots I Think they were Called! Wonderful Recipe! I Highly recommend Anyone to try this! And come Up w/your own combo’s! I will be using this recipe again….experimenting w/other things! I’m SO excited! I am Disabled and haven’t been able to Bake in a very long Time (for various reasons & issues) and This One, I could Do! Love,Love,Love! And Thank You!
you have “one can pumpkin puree” am I to assume you mean a 15oz can? I love using box cake mix to make healthy alternatives. Thanks for this recipe!
I am really enjoying Ms.Lett alot. She is such a joy to have!:) Ms.Paul i really miss you, and hope you and your family are having a great time with the new baby! She is so adle!bor!i! lol i am loving the new book we are reading in class its really good.The Imperialism project has been so hard, and stressful, but well worth it, and really fun. Well i love you ms.paul and hope to see you soon. Bye. Love, Sunnie