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READY IN 30 mins

Two Ingredient Pumpkin Cake

Read Reviews (296)

"It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling." — Chickentarian

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Original recipe makes 1 - 9x13 inch cake Change Servings

1 (18.25 ounce) package spice cake mix

1 (15 ounce) can pumpkin

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Directions

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2007

I gave this 5 stars after taking the advice of others to add three eggs. I also added 1/2 cup of apple sauce, pumpkin pie spice and cinamon. When cooled, I topped with cream cheese frosting from this site. I know this is a variation from the original 2 ingredients but I wanted to let everyone know how fabulous it turned out. I regularly cook for our extended family - up to 21 people (we take turns making dinner every night) - and EVERYONE thought this was to die for! I use baking for my mental therapy and this was one of my more rewarding quick fixes. Hope you'll try my suggestions.

—Jolie

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Most Helpful Critical Review

Feb 28, 2005

There are a few reasons why I gave this only 3 stars. The taste of the cake was just ordinary, nothing special. The cake batter was very, very difficult to work with. The recipe said to spread evenly in the 9x13 pan but this batter was like spreading thick peanut butter in a pan that has been greased. It stuck to the spatula much more than it did to the dish. When I would move the spatula the batter literally came out of the dish. And however you make it look when you put it in the oven is exactly how it will look when it comes out. So, needless to say, it is not a pretty presentation. The cake does not puff up and even out at all. It is almost impossible to spread this evenly and get a smooth surface and when it is done baking it really shows. It can be covered up with frosting however. So while the ingredients make this cake appear very quick and easy the prep work takes up much more time than anticipated.

—HOLLYHOLLY

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335 Ratings

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Oct 28, 2006

Maybe this should be called "Three Ingredient Pumpkin Cake!" After reading all of the other reviews, I figured this many people can't be wrong so I added two eggs to the batter. That's the only ingredient change I made to the recipe and it turned out great. I didn't have the problem that some other reviewers mentioned about the batter being so difficult to mix. I used my very powerful stand mixer and it was blended in a snap. I baked it in a bundt pan for 30 minutes, which was adequate, although next time I might add 5 more minutes. I took it to a ladies Bible study and there were no leftovers. I didn't frost it, but I think I will make a cream cheese frosting next time ... and there will be a next time. It's just too easy and too good.

—CAMPPJPATTY

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Nov 11, 2006

This recipe is better made as COOKIES! No eggs needed--mix the cake mix and pumpkin, add some chocolate chips if desired, and scoop onto cookie sheets!! Cook about 14-16 minutes, or until toothpick comes out clean. Super easy, and SO GOOD! Better than store bought pumpkin chocolate chips cookies.

—Suz

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Nov 03, 2006

I used yellow butter cake mix with a few shakes of pumpkin pie spice mixed in then the canned pumpkin. So what if the mixture is thick? I know it seems weird but it's supposed to be thick. It's still workable. You are only mixing to the point of combining the mix & pumpkin together so you shouldn't be working yourself into a sweat over it! It's not that difficult. The point of this recipe is to save fat & calories! I used cream cheese frosting with a few shakes of pumpkin pie spice mixed it. Super yummy & super easy to make.

—Ms.Fieldstone

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Apr 12, 2006

I loved this cake. I didn't change a thing, didn't add a thing and it turned out very moist and tasty - I didn't even add frosting. Best of all, it's low-fat, low-calorie, vegetarian-friendly and just really really good. I've heard this works well with chocolate cake mix, too...I'll have to try it.

—HANSENJK

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Nov 07, 2005

After reading the reviews I also decided to add 1/4 cup of sugar, 2 eggs and some canned cream till it was a little easier to spread. It was fanastic!! I love this recipe. I decided to use a jelly roll pan and make bars, topped it with cream cheese icing, and then poured carmel topping over it, all I can say is YUMMY!! I took it to work and it was gone within 5 minutes. I was trying to reproduce a recipe from a place called the Bread Basket. This was even better than theirs, :)

—PamW

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Oct 23, 2005

Very moist and great flavor! I added 1/4 sugar for a little extra sweetness, and also two eggs, as suggested by other reviews. I added 1/4 cup of canned milk, just to make it easier for me to spread it in my "homemade" bundt pan. I used a glaze found on this site with another recipe (Harvest cake) and everyone thought the cake was delicious still warm with whipped topping!

—anmlnrs

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Nutrition

Calories
157 kcal
8%

Carbohydrates
27.5 g
9%

Cholesterol
0 mg
0%

Fat
4.3 g
7%

Fiber
1.6 g
7%

Protein
2.4 g
5%

Sodium
300 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Two Ingredient Pumpkin Cake

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 157
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
Saturated Fat 1.6g 8 %
Cholesterol 0mg 0 %
Sodium 300mg 12 %
Potassium 101mg 3 %
Total Carbohydrates 27.5g 9 %
Dietary Fiber 1.6g 7 %
Protein 2.4g 5 %
Sugars 16.3g
Vitamin A 88 %
Vitamin C 2 %
Calcium 3 %
Iron 10 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.