3 Ingredient Pumpkin Cake with Greek Yogurt
This 3 Ingredient Pumpkin Cake made with Greek Yogurt and topped with Cinnamon Whipped Topping is amazing! You know those recipes that you make and when you take that first bite you’re in shock at just how good it is? This is one of those! I’m ready to start baking all things pumpkin like my Pumpkin Spice Bread Recipe and my Pumpkin Spice Bars.
Pumpkin Cake
Pumpkin treats are one of the best parts of fall, don’t you think? And since this one is so simple it fits perfectly into everyone’s busy fall schedules.
The cake is delicious on it’s own, but I love it with the cinnamon whipped topping.
Here’s the easy-peasy recipe:
3 Ingredient Pumpkin Cake with Greek Yogurt
Easy Pumpkin Cake with only 3 ingredients including Greek yogurt, perfect for Fall.
Print RecipeIngredients
Cake
- 1 box Spice Cake Mix
- 15 ounce Can of Pumpkin
- 8 ounces Plain Greek Yogurt
Cinnamon Topping
- 8 ounce tub of 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.
- Scoop your cake into a greased bundt pan and bake for 30-35 minutes or until centers are firm to the touch.
- Let the cake cool for about 10 minutes before inverting onto a plate to cool.
Topping
- Add the ground cinnamon to a tub of whipped topping and stir well.
Servings: 10 people
You can check out all my PUMPKIN RECIPES here!
The Greek yogurt came through too much I think. Kind of gave the cake a sour taste :/
I used it to make muffins, mini donuts a nd mini loafs. Added some chocolate ships to the mix too 🙂 they are soo yummy!
Any idea how long they are good if not refrigerated? But in an air tight container…
What great ideas!!! I’ve never had the cake last more than a couple of days because it gets all gobbled up, but I would guess that it keep for around 5 days. I would think that it would freeze pretty well too if wrapped properly.
I would like to make this, I’ve all ingredients however I do no longer have a bundle pan. ought to you operate any other pan in that case what kind and size? thank you for sharing:-)
I’ve never tried it, but I would think it would work in a 9×13 pan. I’d start checking it at 20-25 minutes to see if it’s done.
Thanks for the recipe Maryann, so simple that even I couldn’t mess it up (being only 3 ingredients). Pumpkin is awesome, I loved it!!!
Yay! Glad to hear that!
This was Amazing! Had the items on hand when I saw the recipe so thought I would try it out as a possible dessert for our Thanksgiving Feast (we host 30+). It is a definite YES and so happy to have an easy recipe that is so moist I’ll be able to make it the day before and it will still be delicious! Thanks sooooo much!
Yay! Glad you loved it! It is super moist & perfect for making ahead of time.
I’ve made the 2-ingredient pumpkin cake (Libby’s 100% canned Pumpkin + Cake Mix), but I love the idea of adding the greek yogurt for a little added protein! Stopping by via the SITS link-up party.
It’s amazing what you can do with boxed cake mix! I love all things pumpkin and this looks so yummy!
~Meaghan from DIYfaerie
I would love to make this, I have all ingredients but I do not have a bundt pan. Could you use any other pan if so what kind and size? Thank you for sharing:-)
Sally
You could use a small loaf pan just adjust the cooking time!
Yum! I have to make this – it looks so delish! I bet the yogurt makes it really light tasting!
This looks amazing!
This looks amazing! I’m pinning and sharing on my fb page today!
I love cake mix recipes and this one sounds wonderful. Can’t wait to try it this weekend. I might need to exchange the Greek yogurt for sour cream? Thank you!
This sounds so yummy. I’ve been craving pumpkin anything!!! Thank you for posting