2 Ingredient Pumpkin Cake

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5 from 1 vote

A quick and cozy fall dessert made with just spice cake mix and pumpkin puree. Soft, flavorful, and ready in minutes!

Prep Time5

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: 2-ingredient pumpkin cake, 2-ingredient pumpkin cake recipe, easy fall desserts, easy pumpkin dessert, fall dessert recipe, pumpkin cake, pumpkin cake recipe, pumpkin spice cake, two ingredient pumpkin cake

Servings: servings

Author: Alyssa Rivers

Equipment

1 9 x 13 x2-inch baking pan

Ingredients

1 (15.25-ounce) spice cake mix
1 (15-ounce) can pumpkin puree

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside.
Add 1 (15.25-ounce) spice cake mix and 1 (15-ounce) can pumpkin puree to a large bowl and mix together until smooth and combined. The batter will be quite thick.
Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake.
Let the cake cool completely before topping with your desired topping and serving.

Video

Notes

Storage Instructions:

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep in the fridge for up to 5 days in an airtight container.
Freezer: You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2–3 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2–3 hours or until fully defrosted when you're ready to eat.

Nutrition

QR code

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