Two Ingredient Pumpkin Cake - The 7up Experience Blog at - 260377

The 7up Experience

Two Ingredient Pumpkin Cake 
Dec. 12, 2011 12:28 pm 
Updated: Apr. 9, 2012 7:46 pm
Well, ya know. Sometimes I wonder why I have the need to re-try a recipe. And don't ya just hate it, when your mind haunts you. I tried this recipe last year. Failed to review it because I didn't want to bash the recipe, nor did I want to look like a total fool on really one of the simpliest recipes ever.
Something told me...make it and you will see.
Okay... So now that I have, I have to blog about it. Last year, my results were aweful. I placed it in a bundt pan, and normally I can say, I don't have many flops in the cake departments...usually it's over baking, and not under baking. Which is probably what went I thought.
Anyways, this time around I had success, with very good results...could it be the altitude? Nope, probably not. Could it just be good karma...possibly, but then I realized. Really what it was. My pan and not monitering the process in baking right. I will never make this cake again, in a bundt pan. It's my sole belief, that it takes longer to bake if done so.
So going forward with this recipe, I chose to use a thinner baking pan. And a 9x13 really is to big for this cake batter. I want to say that my Perfect Brownie pan, the largest one that company makes, is perfect. Plus I love the removeable bottom. I believe it's an 8x10 size pan. And it made it so easy to remove the cake when it was done. However the bottom was super moist even after the tooth pick test.
So here's the link to the recipe on
Two Ingredient Pumpkin Cake
2 ingredients: 1 can 15oz pure pumpkin & 1 box spice cake mix.
Preheat oven to 350 degrees & spray pan with non-stick spray, then set aside.
1. Open can of Pumpkin, place in mixing bowl.
2. Open spice cake mix, pour into bowl with pumpkin.
3. Turn on your mixer and mix the 2 ingredients together, thoroughly.
4. Place batter into pan and spread evenly. 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.
Notice the photo on the left? It's the batter prior to baking. The photo on the right is when it's done. The one thing you must know and understand. Is it doesn't rise. And I think that's where I thought I failed the 1st I made it last year. And well the cake then fell apart and was a total mess. This time I saw that it looked virtually the same but the tooth pick came out clean.
It didn't release very well from the pan, because it was super moist, but it was done. And sure wasn't soo pretty either. So I took a round biscuit cutter, and cut 2 circles, placed some fresh buttercream frosting in between the layers, dusted powdered sugar and cinnamon over the top and called it a day.
My kids loved it...all 4 of them. I was surprised my son liked it to be honest because he doesn't like much pumpkin. My husband...totally didn't care for it because he hates pumpkin and the spice was very mild in the cake. Had I added extra spices to the batter, he might have liked it.
But the recipe was a totally success. I will say. I will avoid the bundt style pans in this recipe. And that's my preference. I commend others that have success with this recipe as a bundt. Just won't be doing that for this house. From my country mountain kitchen to yours.
Happy baking!
Dec. 12, 2011 12:59 pm
mis7up, I have made this recipe several times and it turns out perfect. As a matter of fact I have some sitting in a pan now and it looks exactly like yours. Haven't tried it with butter-cream frosting (which sounds good) but use whip cream. I have also made this into cupcakes. Great photos and informative blog. Merry Christmas.
Dec. 12, 2011 1:52 pm
i think that looks just great!!!! i totally want to try it:) i love looking for new PUMPKIN recipes and this is the first time i ever saw this!
Dec. 12, 2011 2:37 pm
Looks Nice.
Dec. 12, 2011 3:33 pm
This recipe looks great and I really enjoyed your pics. I might try it with the carrot cake mix that has been sitting in the pantry for several months. I like how you improvised and made little round buttercream frosting pumpkin castles. My Dad has told me more than once. In semi jest but also practical advice. "If you can't make something turn out exactly as you want it to, improvise and then pretend that is what you planned all along." He got us lost when he took a "shortcut" on a dirt road near his house in the mtns. one night, we zigged this way and zagged that way and I'm saying "Poppy! We're lost!" He said we would be fine. We found our way back to a road we recognized and he told me "Look! We took a tour of the dirt roads near my house!" I made a cake that did not release from a bundt pan and I was heart broken as it was my turn to make something for quilt group. It came out a solid center and a lot of crumbs I had to scrape out of the pan. He said "You should have taken it to your meeting and told them it was apple crumb cake." (:
Dec. 12, 2011 5:42 pm
I love that redly! ty. I might have a 2nd blog to this because my sister was telling me something about this exact recipe. Sort of a surprise. I'm super stoked! And thank y'all.
Dec. 12, 2011 9:53 pm
Please do 2nd blog. It would be fun.
Dec. 13, 2011 1:11 am
I put pecans in mine and really liked that. Yours sure looks prettier than mine!
Dec. 13, 2011 1:15 am
Oh, and when I went to the store, there were no spice cake mixes, so I used a yellow cake mix and just added 2 tsp cinnamon (I couldn't find my pumpkin pie spice, which, of course, was right in front of me.) I liked it with the pecans, yellow cake mix and cinnamon - but I guess mine was a 4 ingredient pumpkin cake (=
Dec. 14, 2011 3:53 am
Mis7up Hello! I love your ingenuity in creating a masterpiece out of the 2 ingredient pumpkin cake. A creative mind like yours always turns a recipe into a work of art! Love It and Happy Holidays!
Dec. 30, 2011 6:46 pm
This looks so good I have to try it! Thanks for all the tips in preparing and baking--I love to use bundt pans for cakes because the frosting is so easy, no layers & you can glaze them or frost or sprinkle confectioners sugar on them quickly. I guess you saved me from a disaster in a bundt pan. Only two ingredients, this is going to be fun. Your cake sounds delicious with buttercream frosting!
Jan. 21, 2012 3:57 pm
That biscuit shaped cake is beautiful! I love bisquit cutters. They can save so many recipes. :)
Jan. 21, 2012 6:39 pm
I have made this same basic recipe using a chocolate cake mix and pumpkin. I made them in paper lined mini muffin pans. After they came out of the oven and cooled, I piped a dollop of Cool Whip on them. Some I just sprinkled lightly with cinnamon and others I put a cherry on top. They make a lovely presentation for a mini dessert or for a shower or party. I've had lots of compliments on them. (Also, I don't even use the mixer for this cake. I just do it by hand and it works great.)
Apr. 9, 2012 7:46 pm
That looks so scrumptious and I want a bite. I would never have thought of cutting it like that and filling with icing. Anyway it looks so pretty and fancy, I just had to say, Bravo!
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I'm an active mom of 4 and married the love of my life. I'm a full~time certified care giver, part~time food blogger @ , avid & obsessed novice photographer. I love allrecipes and pretty much an addict. I'm also a new member to Banana Belt Photography Club that's local to my community, and an Allrecipes Allstar Brand Ambassador. And have stamped allrecipes on me for life. The site has opened up my eyes to so much more then just recipes. I'm proud to be a member of this site and my love, passion & learning other recipes from other valued members has really broaden my horizens.
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Funny but true: Cooking traditions men sit in the recliner and women in the My family is always in the kitchen. My sister and her family, my parents and my family celebrate Christmas in January. Due to distance and work related jobs. Every year we plan what we are having ahead of time. Our tradition is usually food we've had abroad growing up overseas. Normally with Asia influences. It's always a special treat when we normally don't make the dishes often throughout the year.
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I had found a recipe for a Pretzel Pie(like Pecan Pie), thought it looked good and I didn't follow the recipe when it said unsalted pretzels. I just grabbed the normal stuff with the salt on it, made the pie, and my dad and husband were painting with thrist. And making weird pickle sour expressions, when I realized the pie was over salted. Oopppss! I never made it again.
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