3 Ingredient Pumpkin Cake
This tender and soft cake can be made with just 3 easy ingredients. It’s super easy.
I went back to Trader Joe’s this weekend for a second dose of pumpkin flavored goods, including their premium pumpkin ice cream.
Last year, I made a really delicious 2 ingredient pumpkin bread with the ice cream. This year, I decided to make a pumpkin cake.
It’s a few modifications on the pumpkin bread recipe and you end up with a soft and tender cake. It’s almost equally as easy a recipe. I absolutely loved how this cake came out.
For my other ice cream baking creations, check out:
2 Ingredient Pumpkin Bread
3 Ingredient Chocolate Cake
You can also read about my Trader Joe’s pumpkin purchases here.
- 1 1/2 cups pumpkin ice cream
- 1 cup cake flour (see note)
- 1 1/2 tsp baking powder
Preheat oven to 350°F. Prepare and grease 2 mini loaf pans.
Melt ice cream in the microwave. Add in flour and baking powder and stir until batter is smooth and no flour lumps remain. Pour into prepared pans. Bake for 20-25 minutes (depending on size of mini loaf pans) until knife inserted comes out clean.
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- It's important to use cake flour so the cake has the right texture. If you use all-purpose flour your cake will have a rough, bread-like texture.