2 Ingredient Pumpkin Cake

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5 from 664 votes
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This 2 ingredient pumpkin cake involves a spice cake mix and pumpkin puree and produces the most delicious cake! No oil, no butter, no milk, and no eggs needed, it’s perfectly moist and fluffy!

2 ingredient pumpkin cake

2 Ingredient Pumpkin Cake

When it comes to simple 2 ingredient desserts, my favorite recipes to make are pumpkin muffins, peanut butter cookies, and this two ingredient pumpkin cake. 

Growing up, my mom would always make desserts and baked goods from scratch. Whether it be a wholesome loaf of banana bread or a decadent chocolate cake, she never took shortcuts and we could definitely tell- We would always go for seconds or thirds.

The one exception to her ‘baked from scratch’ rule was for her pumpkin spice cake. Mom’s pumpkin spice cake was NOT made from scratch and instead, used a boxed spice cake mix for the base. The interesting thing though, is, the cake mix was only used as a base, and was mixed with pumpkin puree. Instead, it produced the most fluffy and delicious pumpkin spice cake! 

Spice cake mix and pumpkin- it’s magic! 

No, your eyes aren’t deceiving you. This magical recipe needs just two ingredients, which are a boxed spice cake mix and pumpkin puree. It’s a surefire way to satisfy a pumpkin spice cake craving, minus all the mixing bowls and prep time needed.

No eggs, no oil, and no butter are needed, but you’d never tell. The texture is perfectly moist and fluffy and has a gorgeous tender crumb. It’s sweet and full of pumpkin spice flavor, it’s perfect for pumpkin dessert lovers! 

I had some friends over for coffee the other day and served them this cake and NO ONE believed me when I told them it was made with just 2 ingredients- They were shocked!

How do you make a pumpkin spice cake?

The Ingredients

  • Spice cake mix– The best cake mix to use, as it already has delicious spices in them, like cinnamon and nutmeg. You can use any white or yellow cake mix too, but be sure to add some pumpkin pie spice for extra flavor. 
  • Pumpkin puree– Unsweetened pumpkin puree, not pumpkin pie filling.
  • Vanilla frosting– Optional, but what good cake goes without frosting

The Instructions

In a large mixing bowl, whisk together the cake mix and pumpkin puree until smooth. Transfer into an 8 x 8-inch pan and bake for 25-27 minutes, or until a skewer comes out mostly clean. Remove the cake from the oven and let it cool completely, before frosting. 

pumpkin spice cake

Tips to make the best recipe

  • Do not overbake the cake as it continues to cook as it is cooling down. Once a toothpick or skewer comes out mostly clean, it is fine to be removed from the oven.
  • If you use a non-spice cake mix, add some fall spices, like cinnamon and/or nutmeg and ginger. 
  • Feel free to fold through some chopped walnuts or pecans for some added texture. 

Storing and freezing pumpkin spice cake

  • To store: Cake will keep at room temperature, covered, for up to 3 days. If you’d like the cake to keep longer, you can store it in the refrigerator for up to a week.
  • To freeze: Place leftovers in a shallow container and store it in the freezer for up to 6 months. 

spice cake mix and pumpkin

More pumpkin dessert recipes to try

2 ingredient pumpkin cake

2 Ingredient Pumpkin Spice Cake

5 from 664 votes
This 2 ingredient pumpkin cake is a combination of spice cake mix and pumpkin, and topped with a vanilla frosting! No eggs, no milk, no butter, and no oil needed, it's so moist and fluffy!
Servings: 12 servings
Prep: 2 minutes
Cook: 20 minutes
Total: 22 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a mixing bowl, whisk together the spice cake mix and pumpkin puree until smooth.
  • Transfer the batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out clean.
  • Remove the cake from the oven and let it cool completely, before frosting.

Notes

TO STORE: Cake will keep at room temperature, covered, for up to 3 days. If you'd like the cake to keep longer, you can store it in the refrigerator for up to a week.
TO FREEZE: Place leftovers in a shallow container and store it in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 144kcalCarbohydrates: 33gProtein: 2gFat: 1gSodium: 260mgPotassium: 101mgFiber: 2gVitamin A: 6355IUVitamin C: 2mgCalcium: 85mgIron: 1mgNET CARBS: 31g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. I made this with a can of packed pumpkin, which is what’s available around here rather than pumpkin puree. Do not do this. It produced something so thick and dry that I had to add water to make it into a dough, and then when I cooked it, the entire center of the cake came out more like pudding. Trying to source some pumpkin puree so I can try it for real.

  2. 5 stars
    This is a great pumpkin cake. Easy to make,for nutritional value I didn’t frost the whole thing. Will make again