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2 Ingredient Pumpkin Cake Recipe

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★★★★★

4.6 from 149 reviews

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.

Ingredients

Scale

Cake Batter

  • 1 box Spice Cake Mix (or Vanilla, Buttered Pecan, or Carrot cake mix)
  • 1 (15-ounce) can pumpkin puree

Instructions

  1. 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.
  2. 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.
  3. Bake in Bundt Pan: Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula if needed for even baking.
  4. 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.
  5. 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.
  6. 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

Find it online: https://nataliereeve.com/2-ingredient-pumpkin-cake-recipe/