we love easy fall desserts that require minimal preparation and deliver delicious results, this 2-Ingredient Pumpkin Cake deserves a place in our baking collection. Made with just a box of spice cake mix and a can of pure pumpkin purée, this simple recipe transforms two everyday ingredients into a wonderfully soft, moist, and flavorful cake.
Table of Contents
Why you’ll love this recipe
- Only Two Ingredients
- Quick Preparation
- Naturally Moist Texture
- Perfect Fall Flavor
- Easy to Customize
- Perfect for Sharing: Cut the finished cake into squares and serve it at Thanksgiving gatherings, autumn parties, potlucks, or weekend family dinners.
For more Pumpkin treats see our Easy Pumpkin Pie Tacos Recipe, Pumpkin Chocolate Marble Bread.
Ingredients for 2-Ingredient Pumpkin Cake
We only need two simple ingredients:
- 1 box (15.25 oz) spice cake mix: Provides the flour, sugar, leavening agents, and warm spices. Yellow cake mix also works, although the flavor will be milder.
- 1 can (15 oz) 100% pure pumpkin purée: Adds moisture, pumpkin flavor, and a soft texture.
Important: Use pure pumpkin purée, not pumpkin pie filling, because pie filling already contains added sugar and spices.
How to Make 2-Ingredient Pumpkin Cake
- Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking pan with nonstick cooking spray or line it with parchment paper.
- Add the spice cake mix and pumpkin purée to a large mixing bowl. Stir with a spatula or wooden spoon until completely combined and no dry cake mix remains.
- The batter will be thick, which is completely normal. There is no need to add eggs, oil, or milk.
- Transfer the mixture into the prepared baking pan. Use a spatula to spread it evenly, making sure the corners are filled and the surface is relatively smooth.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine.
- Remove the cake from the oven and let it cool on a rack. Once cooled, cut it into squares and serve. Add cream cheese frosting if desired.
Easy Pumpkin Cake Variations
We can easily customize this recipe with a few optional additions.
- Cream Cheese Frosting: Spread a generous layer over the cooled cake for a creamy, slightly tangy finish. you can use our creamy Cream Cheese Frosting recipe.
- Chocolate Chips: Fold in a handful of semi-sweet chocolate chips for extra sweetness.
- Chopped Pecans: Add pecans or walnuts for a delicious crunch.
- Powdered Sugar: Dust the top with powdered sugar for a simple presentation.
- Extra Pumpkin Spice: Add a little pumpkin pie spice for a stronger autumn flavor, especially when using yellow cake mix.
How to Store Pumpkin Cake
- At Room Temperature: Store unfrosted cake in an airtight container for up to 2 days in a cool room.
- In the Refrigerator: Keep leftovers in an airtight container for up to 4-5 days. Cakes topped with cream cheese frosting should always be refrigerated.
- In the Freezer: Cut the cake into squares, wrap individual portions, and freeze for up to 2-3 months for the best quality.
To serve, thaw frozen pieces in the refrigerator overnight or at room temperature.
Viral 2-Ingredient Pumpkin Cake
Equipment
- 9 × 13-inch baking pan
- Large mixing bowl
- Measuring cups (optional)
- Rubber spatula or wooden spoon
- Nonstick cooking spray or parchment paper
- Toothpick
- Cooling rack
Ingredients
- 1 box 15.25 oz spice cake mix
- 1 can 15 oz 100% pure pumpkin purée
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9 × 13-inch baking pan with nonstick cooking spray or line it with parchment paper.
- Add the spice cake mix and pumpkin purée to a large mixing bowl.
- Stir with a spatula or wooden spoon until completely combined and no dry cake mix remains. The batter will be thick.
- Transfer the batter to the prepared baking pan and spread it evenly.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out without wet batter.
- Remove from the oven and let the cake cool in the pan for 15 minutes before slicing.
- Cut into squares and serve plain or with cream cheese frosting.
Notes
- Calories: 180 kcal
- Carbohydrates: 38 g
- Protein: 2 g
- Fat: 2 g
- Sugar: 23 g
- Fiber: 2 g
FAQs
Can We Turn This Recipe Into Cupcakes?
Yes! Divide the batter between lined muffin cups and bake at 350°F (175°C), checking for doneness after 18-23 minutes.
Why Is My Cake Batter So Thick?
This is normal for a two-ingredient pumpkin cake. The mixture should be thick and slightly sticky. Simply spread it evenly into the baking pan.
Can We Use Yellow Cake Mix?
Absolutely! Yellow cake mix works well, but the cake will have a milder flavor. We can add a little cinnamon or pumpkin pie spice for extra warmth.
This Viral 2-Ingredient Pumpkin Cake Recipe proves that homemade desserts don’t need complicated ingredients or hours of preparation. With just spice cake mix and pumpkin purée, we can create a deliciously moist cake filled with cozy autumn flavors.
Serve it plain, add chocolate chips, or finish it with creamy frosting. Whatever topping we choose, this easy pumpkin dessert is perfect for fall afternoons, Thanksgiving celebrations, and sharing with family and friends!
