3 Ingredient Pumpkin Cake with Greek Yogurt

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If you’re craving pumpkin spice cake but don’t want to pull out a dozen ingredients, this 3 Ingredient Pumpkin Cake with Greek Yogurt is the recipe for you! Made with a spice cake mix, canned pumpkin puree, and plain Greek yogurt, this easy pumpkin dessert comes together with very little effort.
The Greek yogurt adds moisture, while the spice cake mix brings those cozy fall flavors we all love. Bake it in a Bundt pan, let it cool, and serve it with a simple cinnamon whipped topping for an easy dessert that’s perfect for autumn gatherings, Thanksgiving, or an everyday sweet treat.
The cake itself needs just three ingredients, and you can have it ready in about 40 minutes. That’s my kind of fall baking!

Why You’ll Love This Easy Pumpkin Cake

• Only three cake ingredients: You need a spice cake mix, canned pumpkin puree, and plain Greek yogurt.
• Easy fall flavor: The spices in the cake mix pair beautifully with pumpkin.
• Moist and delicious: Greek yogurt helps give the cake a tender texture.
• Perfect for sharing: A Bundt cake makes a pretty dessert for family dinners, potlucks, and Thanksgiving.
• Easy to customize: Serve it with cinnamon whipped topping, cream cheese frosting, or simply enjoy a slice on its own.

Pumpkin treats are one of the best parts of fall, don’t you think? And since this pumpkin spice cake is so simple it fits perfectly into everyone’s busy fall schedules. You can get all those flavors you crave this time of year without all the work.

The cake is delicious on it’s own, but I love it with the cinnamon whipped topping.

3 Ingredient Pumpkin Cake with Greek Yogurt

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Easy Pumpkin Cake with only 3 ingredients including Greek yogurt, perfect for Fall.

Maryann @ Domestically Speaking

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Serving Size 10 people

Equipment

• Bundt cake pan

Ingredients

Cake

• 1 box Spice Cake Mix
• 15 ounce Can of Pumpkin Puree not the canned pumpkin pie (not pumpkin pie filling)
• 8 ounces Plain Greek Yogurt

Cinnamon Topping

• 8 ounce whipped topping
• 1/2 teaspoon ground cinnamon

Instructions

Cake

• Preheat your oven to 325 for a dark pan and 350 for a light or clear. I used a bundt pan.
• Dump the cake mix, canned pumpkin and Greek yogurt into your mixing bowl. Mix till completely combined. I used a stand mixer, but you can do this by hand with a large bowl and a whisk.
• Pour your cake batter into a greased Bundt pan and bake for 30-35 minutes or until centers are firm to the touch and a toothpick inserted into the center comes out with just a few crumbs.
• Let the cake cool for about 10 minutes before inverting onto a plate or cake stand to cool.

Topping

• Add the ground cinnamon to a tub of whipped topping and stir well.

Notes

This cake can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days.

If you prefer you can use whip cream and add cinnamon to it.

Cream cheese frosting is also another great option with this cake. 

I serve the whipped topping on the side, but you can frost the cake or just do a drizzle before serving if you prefer.

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I hope you love this pumpkin cake recipe as much as my family does. I love how simple it is using a spice cake mix to mimic those pumpkin pie spices.

Reader Feedback

• Meghan: “I made muffins, mini donuts, and loaves with this recipe and added chocolate chips. So yummy!”
• Peg: “This was a hit at our Thanksgiving feast! So moist and easy to make ahead.”

Tips for the Best Pumpkin Cake

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, so it isn’t the same ingredient as plain canned pumpkin.
• Grease the Bundt pan thoroughly. Pay attention to the center tube and all the grooves so your cake has the best chance of releasing cleanly.
• Don’t skip the cooling time. Letting the cake rest in the pan for about 10 minutes helps before you turn it out onto a serving plate.
• Wait until the cake is cool before topping it. This helps keep the whipped topping from melting.
• Make it your own. Cinnamon whipped topping is delicious, but cream cheese frosting is another option. You can also serve the cake plain if you prefer a simpler dessert.

How to Serve Pumpkin Cake

This easy pumpkin cake is a lovely addition to a fall dessert table. Serve it after dinner, bring it to a potluck, or include it in your Thanksgiving dessert spread.

For a simple presentation, place the Bundt cake on a cake stand and serve the cinnamon whipped topping on the side. If you’d like a more finished look, spread the topping over the cooled cake just before serving.

It’s also delicious with a cup of coffee or tea for an afternoon fall treat.

How to Store Pumpkin Cake

Store the un-topped cake in an airtight container. For best results, follow your preferred food-storage guidance for the ingredients and your kitchen conditions.

Because the cinnamon topping is made with whipped topping, refrigerate the topping and any cake that has already been topped, following the package’s storage instructions. If you plan to serve the cake over several days, keeping the topping separate until serving is a convenient option.

Why Greek Yogurt Makes This Cake Special

Greek yogurt adds moisture and a slight tang that balances the sweetness of the spice cake mix. It also boosts the protein content, making this dessert a bit more wholesome. You can substitute sour cream if needed, but Greek yogurt is the star for a lighter texture.

More Easy Pumpkin Recipes

If you’re ready for more pumpkin baking, try these other fall favorites:

• Pumpkin Spice Bread
• Pumpkin Spice Bars
• Pumpkin Spice Pancakes with Cream Cheese Maple Icing
• More Fall Pumpkin Recipes

Easy Pumpkin Cake with Just Three Ingredients

This 3 Ingredient Pumpkin Cake with Greek Yogurt is proof that fall baking doesn’t have to be complicated. With a spice cake mix, pumpkin puree, and Greek yogurt, you can make a moist, flavorful cake with very little prep.

Add the cinnamon whipped topping for a little extra sweetness, or serve it plain. Either way, it’s an easy recipe to keep on hand throughout pumpkin season!