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This 2-ingredient pumpkin spice cake recipe turns spice cake mix and pumpkin puree into a light and fluffy cake fit for any occasion. Ready in minutes, it’s free of oil, eggs, AND dairy!
Need more easy cake recipes? Try my applesauce cake, healthy apple cake, and spice cake next.
Yes, you read that right. With nothing more than spice cake mix and pumpkin puree, you can have a moist and fluffy cake that’s already spiced and ready to go.
If you’ve made my 2-ingredient pumpkin muffins but need a proper cake, this recipe is for you.
Table of Contents
Why I love this recipe
- It’s SO easy to make. Two ingredients, one bowl, and less than 5 minutes of prep time are all that’s needed.
- Fun to customize. Need cupcakes? Sure thing. Want to add chocolate chips or chopped nuts? Easy peasy. Only have yellow cake mix? No problem!
- Does NOT taste like boxed cake mix. Everyone you share this with will think you made it entirely from scratch. I guarantee it.
- It’s healthier. Box cake mix usually demands copious amounts of butter and eggs, but I use pumpkin puree instead. This means there’s less fat AND more fiber.
Ingredients needed
- Spice cake mix. My preferred cake mix since it has the spiced flavor baked right in. If you only have white or yellow cake mix, add pumpkin pie spice for extra flavor.
- Pumpkin puree. Unsweetened can of pumpkin and NOT pumpkin pie filling, which has loads of sugar and spices added. You can also make my homemade pumpkin puree.
- Vanilla frosting. Optional, but what good cake goes without frosting?
How to make pumpkin spice cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch pan with parchment paper greased with cooking spray.
Step 2- Mix the cake batter. In a large mixing bowl, whisk together the spice cake mix and pumpkin puree until smooth.
Step 3- Bake. Pour the batter into the lined pan and bake for 25-27 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting.
Arman’s recipe tips
- Don’t overbake the cake. It’ll continue to cook as it cools (called ‘carryover heat’), so only bake it until a toothpick comes out mostly clean.
- If you use a non-spice cake mix, add some pumpkin spice flavor, like cinnamon, nutmeg, ginger, and allspice.
- Get creative with mix-ins. Like chocolate chips, chopped walnuts, pecans, or raisins.
- Make cupcakes. Pour the batter into a muffin pan lined with cupcake liners and reduce the baking time to 15-17 minutes.
Storage instructions
To store: Store the cake in an airtight container at room temperature for up to three days. If you want to keep it fresher for longer, keep it in the refrigerator for up to one week.
To freeze: Wrap leftover cake slices in plastic wrap, store them in an airtight container, and freeze them for up to six months.
More pumpkin desserts you’ll enjoy
2 Ingredient Pumpkin Spice Cake
Ingredients
- 15 ounces spice cake mix
- 2 cups pumpkin puree
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.
Really easy and delicious. I added raisins and pecans on top with some flake salt and cinnamon turbano sugar sprinkled around. A very moist cake. Wonder if I should have cooked it past the 27 minutes. Too late now. A piece is gone! 🙂
I just made this and it is fabulous. Will make again.
This was such a simple and easy cake!
sounds amazing! would the temp or time change for baking this in a bundt pan? thanks!
You’d probably need to cook it a little longer.
This is a great pumpkin cake. Easy to make,for nutritional value I didn’t frost the whole thing. Will make again
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.
Packed pumpkin should be fine- is it canned pumpkin puree?
Absolutely delicious, fluffy, moist, I did add 2 eggs the 2nd time as per previous comments, both were delicious and Definitely easy. Today going to try making cupcakes
I am not a fan of pumpkin but holy moly this is delicious. It was so easy to make.