2 Ingredient Pumpkin Cake Recipe
Introduction
This 2 Ingredient Pumpkin Cake is an incredibly easy and delicious way to enjoy the flavors of fall. With just a box of spice cake mix and a can of pumpkin puree, you can create a moist, flavorful dessert perfect for any occasion.
Ingredients
- 1 box spice cake mix (or vanilla, buttered pecan, or carrot)
- 1 (15-ounce) can pumpkin puree
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 10- to 12-cup bundt pan, ensuring all crevices are well coated to prevent sticking.
- Step 2: In a large mixing bowl, combine the dry cake mix and pumpkin puree. Use a hand mixer on medium speed to beat the mixture until the batter is smooth and thick.
- Step 3: Spoon the batter evenly into the prepared bundt pan. Spread it out with a spatula if needed for an even layer.
- Step 4: Bake for 35 to 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out with moist crumbs.
- Step 5: Allow the cake to cool in the pan for 15 minutes. Then, carefully run a thin knife around the edges and invert the bundt pan onto a wire rack to release the cake.
- Step 6: Let the cake cool completely before slicing and serving.
Tips & Variations
- For a quick snack, bake this batter as muffins by lining muffin tins with paper liners, filling each about two-thirds full, and baking for 20 to 30 minutes until a toothpick comes out with moist crumbs.
- Try using different cake mixes like vanilla or buttered pecan to vary the flavor.
- Add spices such as cinnamon or nutmeg to enhance the pumpkin flavor.
- To keep the cake moist, avoid overbaking and check early with a toothpick.
Storage
Store the pumpkin cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
You can use fresh pumpkin, but it needs to be cooked and pureed until smooth before using. Be sure to measure the same amount (15 ounces) for best results.
Do I need to add eggs or oil to this recipe?
No, this recipe relies on the moisture from the pumpkin puree combined with the cake mix, so no additional eggs or oil are needed.
Print2 Ingredient Pumpkin Cake Recipe
This easy and delicious 2 Ingredient Pumpkin Cake combines a box of spice cake mix with pumpkin puree to create a moist, flavorful fall dessert. Perfect for busy bakers, this recipe uses minimal ingredients and prep time but yields a soft cake that can be baked in a bundt pan or as muffins. The warm spices and pumpkin make it ideal for autumn gatherings or anytime you crave a quick homemade treat.
- Prep Time: 10 minutes
- Cook Time: 35 to 45 minutes
- Total Time: 45 to 55 minutes
- Yield: 12 to 14 servings (bundt cake) or 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Batter
- 1 box Spice Cake Mix (or Vanilla, Buttered Pecan, or Carrot cake mix)
- 1 (15-ounce) can pumpkin puree
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 10- to 12-cup bundt pan thoroughly, ensuring all the crevices are coated to prevent sticking.
- Mix the Batter: In a large mixing bowl, combine the dry cake mix and the can of pumpkin puree. Use a hand mixer on medium speed to beat the ingredients together until the batter becomes smooth and thick, without lumps.
- Bake in Bundt Pan: Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula if needed for even baking.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 35 to 45 minutes. Check doneness by inserting a toothpick into the thickest part of the cake; it should come out with moist crumbs but not wet batter.
- Cool and Remove from Pan: Let the cake cool in the pan for 15 minutes. Then, carefully run a thin knife around the edges to loosen it. Invert the bundt pan onto a wire rack to release the cake. Allow it to cool completely before slicing to maintain its structure.
- Alternative – Muffins: For a different shape, line muffin tins with paper liners. Spoon batter into each cup, filling about two-thirds full. Bake at 350°F for 20 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Ensure the bundt pan is well-greased and floured to prevent sticking, especially in the crevices.
- Don’t overmix the batter, or the cake may become dense.
- Check cake doneness starting at the minimum baking time to avoid dryness.
- Leftover cake can be stored covered at room temperature for 2-3 days or refrigerated for up to a week.
- Optional toppings include a dusting of powdered sugar, cream cheese frosting, or a drizzle of caramel sauce.
Keywords: pumpkin cake, easy pumpkin dessert, two ingredient pumpkin cake, spice cake, bundt cake, fall desserts, quick pumpkin recipe
