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