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!
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.