Two Ingredient Pumpkin Cake
If you're wondering, this recipe makes really good cupcakes! I used this recipe for a neighborhood outing this weekend, but instead of a cake, made cupcakes because I wanted something that didn't have to be cut and could be eaten without utensils.
I made the recipe AS IS, just the spice cake mix, the ingredients called for on the box of mix and 1 can of pumpkin. Nothing else. There weren't any issues mixing or batter being too thick, it was perfect. This made 24 regular cupcakes + 30 mini cupcakes (I only have 2 pans so decided to put the rest in the minis). I only had butter cream frosting here and they turned out great! One thing to note is this: I wasn't sure about the taste when I taste tested them about 1 hour after cooling, but the cupcakes tasted 10X better that night (about 6 hours later) and even better the next day.
I will make these again without any changes, except maybe making the frosting. Great recipe!
5 users found this review helpful
Oct. 4, 2011