

The secret to this simple recipe is using yogurt. Any kind will do, really, but the Pumpkin Pie yogurt added an extra bit of pumpkin-y flavor to the cake along with helping to make the cake light and moist. You can find all kinds of seasonal yogurt options online or in your local grocery stores!
3 Ingredient Pumpkin Cake:
1 box spice cake mix
8 oz Pumpkin Pie yogurt
15 oz canned pumpkin puree (not pumpkin pie filling)
- In a bowl, combine all ingredients.
- Pour mixture into a greased 9 x 13 pan.
- Bake at 350º for 28-30 minutes or until a toothpick comes out clean.
- Let cool completely before adding frosting.

The cake is delightful on its own, but when you top it with cinnamon cream cheese frosting it becomes the very essence of fall!
8 ounces cream cheese
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
2-3 cups powdered sugar
Cinnamon Cream Cheese Frosting:
1 can cream cheese frosting OR8 ounces cream cheese
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
2-3 cups powdered sugar
- Beat softened butter and cream cheese until well blended.
- Add cinnamon, vanilla and powdered sugar. Start with 2 cups of powdered sugar and beat until creamy. Add more powdered sugar as needed to get the consistency you want.

Like this recipe? Don't forget to Pin, Like, and Share!
