3 Ingredient Pumpkin Cake

photo of a Pumpkin Cake on a white plate

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.
photo of two pumpkin cakes in paper loaf pans
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.

photo of slice pumpkin cake

For my other ice cream baking creations, check out:

2 Ingredient Pumpkin Bread
photo of two slices of pumpkin bread

3 Ingredient Chocolate Cake
photo of sliced chocolate cake

You can also read about my Trader Joe’s pumpkin purchases here.

3 Ingredient Pumpkin Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 2 mini loaves

This tender and soft pumpkin cake can be made with just 3 easy ingredients. It's super easy.

Ingredients:

  • 1 1/2 cups pumpkin ice cream
  • 1 cup cake flour (see note)
  • 1 1/2 tsp baking powder

Directions:

  1. Preheat oven to 350°F. Prepare and grease 2 mini loaf pans.

  2. 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.

Notes:

  • 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.
All images and content are © Kirbie's Cravings.

6 comments on “3 Ingredient Pumpkin Cake”

  1. Very cool! Can’t wait to try out this recipe! I love TJ’s ice creams, but their pumpkin takes the cake (quite literally here)! 🙂

  2. I used your recipe to make an ube cake, using the Selecta brand “Ube Royale” ice cream (found at Seafood City). It was so easy to throw together and maintained its beautiful, vibrant purple color even after baking. Since this particular ice cream isn’t too sweet, I think I’ll add some sugar next time. There will definitely be a next time and I can’t wait to use different flavored ice creams with this recipe! Thanks Kirbie for your recipes and blog!

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