2 Ingredient Pumpkin Spice Cake

This pumpkin spice cake needs just two ingredients to make and yields a moist and fluffy dessert that tastes SO good. It's easy to make.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 20

Total Time 22

Servings servings

Calories 144kcal

Author Arman Liew

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.

Notes

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.

Nutrition