This moist, spicy pumpkin cake is at least as delicious as it is easy!
Hello! Are you here to see me or the cake? You don’t have to answer. I see that hungry look in your eye that says, “I want cake, but I don’t want to measure a bunch of stuff.” I’ve got you covered! Let me tell you right now that this recipe uses cake mix. I usually make things from scratch around here, but come on. Sometimes you want a SUPER quick and easy dessert, am I right?
This post is already longer than it needed to be. I could just say, “Stir together these three ingredients. Bake the cake. Eat it.” Yet, here I am still talking. I like to build anticipation I guess. This easy pumpkin cake could really be a two-ingredient recipe: pumpkin puree and gingerbread mix, but then you wouldn’t have all that spicy rum flavor! It is literally as easy as stirring together a box of gingerbread mix, a can of pumpkin, and a little rum. This gives you a moist, tasty snack cake that doesn’t need frosting.
If you want to fancy it up a bit, sprinkle powdered sugar over it as shown above. I am not proud to say that I literally ate almost this entire cake by myself in about two days. I mostly enjoyed it in little slivers at at time while standing over the pan in the kitchen. We all know that eating tiny pieces while standing nearly negates all cake calories. It’s when you get a plate and have a seat that your waistline is in trouble. On one occasion, I did treat us all to a sundae with a piece of pumpkin cake topped with ice cream and warm caramel sauce. SHUT THE FRONT DOOR. That was about as good as it gets as far as I’m concerned. Good. Stuff. Don’t miss this one the next time you want a spicy fall treat with almost no effort!
Three-Ingredient Spiced Rum Pumpkin Cake
This moist pumpkin snack cake is delicious on its own. Top it with vanilla ice cream and caramel sauce for a real treat!
- Total Time: 40 minutes
- Yield: 8 1x
Ingredients
- 14 oz. box of gingerbread mix I used Betty Crocker
- 15 oz. can pumpkin puree not pumpkin pie filling
- 1/4 c. black spiced rum
Instructions
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Preheat oven to 350 degrees F. Spray a 8″ square baking dish with cooking spray.
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Stir together all ingredients until well combined. When you start stirring, you will think there isn’t going to be enough liquid to incorporate the flour. Just keep stirring, and it will come together. Batter will be very thick.
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Pour batter (more like dough) into prepared baking dish, and smooth it out as much as possible. Bake in preheated oven for 30-35 minutes, until toothpick inserted into the center comes out clean.
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Allow to cool in pan slightly before serving. Try to share!
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
Want more easy cake mix recipes? Here you go!
Linda says
What is the difference between pumpkin purée and pumpkin pie filling?
Andi Gleeson says
Hi, Linda! Pumpkin pie filling has spices, sugar, and other ingredients. The ingredients on the label should just say “pure pumpkin.” Thanks!
Ida says
wow come across this and thought I wonder how I can use this in my weight watcher diet. They do a lot with cake mixes, diet soda or pumpkin…what if you used the rum flavoring instead of the alcohol and I wonder what the points would be…thanks for sharing. I try to convert some of my favorites to WW not on it strict just got 15 to go but hubby has maybe 35 so I do it to help him also…
Andi says
Hi, Ida. You could eliminate the rum altogether if you want and make it a 2-ingredient cake :) Thanks so much for stopping by!
Cindy Plagman says
I love the simplicity of this!!!
Andi says
Thank you, Cindy! Sorry I’m just now replying, but I have been taking a bit of a break over the holiday. Have a great Sunday!
Kaylin says
So easy and looks SO yummy! :)
Heather @ Sugar Dish Me says
Standing in the kitchen eating TOTALLY negates all the calories. This is an awesome recipe! In fact… I might make it tomorrow. Because I have all these things plus a huge-o bottle of rum! Yay for the spiked challenge!
Andi says
I’m glad you are with me on the negative calories rule. Thanks, Heather!
huntfortheverybest says
it looks yummy!
Andi says
Thanks so much! After extensive taste testing, I can definitely say it was good ;)
Christie says
I thought I was done with pumpkin, but this looks FABULOUS! I may have to make it.
Andi says
Thank you, Christie! I may have one more pumpkin recipe up my sleeve for next week, but then I’m seriously cutting myself off (I think).
Carrie @Frugal Foodie Mama says
I love how simple and easy this recipe is, Andi! :)
Thank you for joining us for this month’s Spiked! Recipe Challenge and good luck!
Andi says
Thanks for having me, Carrie! I know this isn’t the fanciest recipe you’ll ever see, but it was really tasty all the same :)
Lisa@ Cooking with Curls says
This cake sounds crazy delicious Andi!! I am so glad that you gave this challenge a try, they are so much fun. :)
Andi says
Thanks, Lisa! It’s not nearly as fancy as your apples :)
Gloria Phillips says
Andi, you are hilarious! I love how easy this delicious recipe is…and especially with the *special* ingredient! I’m all about this!
Andi says
Thanks, Gloria! I love that you could pull everything right out of the cabinet and have cake in under an hour :)
tanya says
You know how to dress up a cake mix! Spiced rum, yum!
Andi says
Thanks, Tanya! I saw that box of gingerbread mix on clearance at our local grocery store, and I’m glad I grabbed it :)