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3 Ingredient Pumpkin Cake with Greek Yogurt

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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.

This 3 ingredient pumpkin cake is so easy - just 3 ingredients including Greek yogurt - full of fall flavors and super moist and delicious.

Pumpkin Cake

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.

Pumpkin Cake Ingredients

  • cake mix
  • pumpkin puree
  • Greek yogurt
This 3 ingredient pumpkin cake is so easy - just 3 ingredients including Greek yogurt - full of fall flavors and super moist and delicious.
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3 Ingredient Pumpkin Cake With Greek Yogurt

4.34 from 3 votes

3 Ingredient Pumpkin Cake with Greek Yogurt

Easy Pumpkin Cake with only 3 ingredients including Greek yogurt, perfect for Fall.
Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

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.
Course: Dessert, Snack
Cuisine: American
Keyword: cake, cake mix, pumpkin
Servings: 10 people
Author: Maryann @ Domestically Speaking
Cost: $6

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.

Other PUMPKIN RECIPES here!

Pumpkin Cake with Greek yogurt - only 3 ingredients

24 Comments

  1. 5 stars
    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…

    1. 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.

  2. 5 stars
    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:-)

    1. 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.

  3. 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!!!

  4. 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!

  5. 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.

  6. 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

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