2 ingredient pumpkin cake recipe

Written ByJenny Smyth Posted on
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The Best 2 ingredient pumpkin cake recipe

I’m so excited to share with you my favorite 2-ingredient pumpkin cake recipe. This cake is a game-changer for any fall gathering or everyday treat. I first discovered this recipe on a popular food blog, and I’ve been making it ever since.

The combination of pumpkin puree and cake mix is a match made in heaven, and the result is a moist and flavorful cake that’s perfect for the season. My kids love helping me make this cake, and they always get excited when they see the final product. As a busy mom, I appreciate how easy this recipe is to whip up – just mix, pour, and bake!

The best part? It’s ridiculously healthy compared to traditional cakes. With only two ingredients, there’s no need for added sugars, artificial flavorings, or preservatives.

Plus, the pumpkin puree adds extra fiber and nutrients. This cake is perfect for any occasion – whether you’re hosting a Halloween party, a Thanksgiving dinner, or just need a quick dessert for your family. Trust me when I say this cake will be devoured in no time!

I like to serve it with a dollop of whipped cream or vanilla ice cream to take it to the next level.

2 Ingredient Pumpkin Cake

2 Ingredient Pumpkin Cake

4.9 from 1563 votes

This incredibly simple pumpkin cake requires only a can of pumpkin puree and a box of cake mix. It is moist, tender, and perfectly spiced, making it an effortless dessert for any occasion.

Prep Time5 mins
Cook Time30 mins
Resting Time0 mins
Total Time35 mins
Servings: 9Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

1 (15-ounce) can pumpkin puree
1 (15.25-ounce) box yellow cake mix

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×9-inch baking pan with nonstick spray or butter.
3In a large mixing bowl, combine the entire can of pumpkin puree and the entire box of yellow cake mix.
4Stir with a spatula until just combined and no dry streaks remain, about 1 minute.
5Pour the batter into the prepared pan and spread it evenly.
6Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
7Let the cake cool in the pan for 10 minutes before slicing.
8Serve warm or at room temperature.

🔧Equipment

9×9-inch baking pan
Mixing bowl
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 380mg🌾Total Carbs: 43g🥦Dietary Fiber: 3g🍬Sugars: 22g🥩Protein: 3g

📝Notes

For a richer flavor, add 1 teaspoon of pumpkin pie spice or cinnamon. You can also fold in chocolate chips or nuts before baking.

Watch Video Of How 2 Ingredient Pumpkin Cake Works

This 2-ingredient pumpkin cake recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday evening treat. It’s incredibly easy to make, requires minimal cleanup, and serves as many people as you need it to (just multiply the ingredients accordingly).

My family loves how moist and flavorful it turns out every time – even after storing leftovers in the fridge or freezer! So go ahead and give this simple yet impressive dessert a try.

❓ Frequently Asked Questions About 2 Ingredient Pumpkin Cake

Q: What’s the difference between this recipe and traditional pumpkin cake recipes?

This recipe uses only two ingredients: pumpkin puree and cake mix. Unlike traditional recipes that require multiple ingredients and steps, this one is super simple and quick to make.

Q: Can I use canned pumpkin pie filling instead of puree?

No, it’s best to use plain pumpkin puree for this recipe. Canned pie filling has added spices and sugar that might affect the flavor of the cake.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 3 days or wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. If you want to keep it fresh for longer, you can freeze it for up to 2 months.

Q: Can I make this recipe gluten-free by substituting the cake mix with a gluten-free option?

Yes, you can use a gluten-free cake mix if needed. Just make sure to choose a mix that’s specifically labeled as gluten-free.

Q: Is this recipe suitable for vegans?

This recipe is not vegan because most cake mixes contain eggs and dairy products. However, you can try substituting these ingredients with plant-based alternatives if you’re looking for a vegan option.

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