Indulge in the warmth of fall with this 2 ingredient pumpkin spice cake. It’s incredibly simple, moist, and aromatic, making it a family-friendly delight any time of year. You’ll love how quickly it comes together, perfect for busy days or last-minute gatherings!
Table of Contents
The Easiest 2 Ingredient Pumpkin Spice Cake
Why This Recipe Works
This recipe shines because of its simplicity. With just two main ingredients, you create a moist cake that bursts with pumpkin flavor and warm spices. It’s a guilt-free treat that requires no eggs, butter, or oil, making it a healthier option for your dessert cravings.
What You Need: Ingredients
- 15.5 ounces spice cake mix
- 15 ounces canned pumpkin puree
- Optional Icing: 1 cup sifted powdered sugar, 3 tablespoons whole milk, ½ teaspoon vanilla extract
Essential Equipment
Before you start baking, gather your essential tools:
- 10-cup bundt pan
- Mixing bowl
- Whisk or spoon
- Oven
How to Make 2 Ingredient Pumpkin Spice Cake
Step-by-Step Baking Instructions
Making this delightful cake is a breeze:
- Preheat your oven to 350°F.
- Spray a 10-cup bundt pan with nonstick baking spray.
- In a mixing bowl, combine the spice cake mix and pumpkin puree. Whisk until the mixture is thick and free of flour streaks.
- Pour the batter into the prepared bundt pan.
- Bake for 26-30 minutes. The cake is done when it springs back to the touch and a toothpick inserted in the center comes out clean.
- Cool the cake for approximately one hour before removing it from the pan.
Making the Optional Icing
If you’d like to add a sweet touch, mix the icing ingredients until creamy and pour it over the cooled cake. It adds a delightful contrast to the pumpkin spices, making each bite even more indulgent.
Tips and Variations for Your Pumpkin Cake
Ingredient Swaps and Add-ins
Feel free to experiment! You can swap in chocolate or vanilla cake mix for a different flavor. For extra warmth, add 1 teaspoon of pumpkin pie spice, ½ teaspoon of nutmeg, or 1 teaspoon of cinnamon. You can even throw in some chopped nuts or chocolate chips for added texture!
Frosting Alternatives
If icing isn’t your thing, try a cream cheese frosting or serve it plain. Each option pairs beautifully with the cake’s moistness and spice.
Adjusting for Different Pan Sizes
If you don’t have a bundt pan, no worries! You can bake this in a 9×9 rectangle pan at 350°F for 25-27 minutes. For muffins, bake at 400°F for 18-20 minutes, and mini muffins for 12-15 minutes.
Storing Your Pumpkin Spice Cake
Room Temperature Storage
Wrap the cake tightly to keep it fresh at room temperature for up to three days. The moisture-rich texture makes it perfect for enjoying over a few days.
Freezing Instructions
If you want to save some for later, freeze the cooled cake or individual slices in airtight containers or freezer bags. It’s a great way to have a delicious dessert on hand!
FAQs
What ingredients do I need for 2 ingredient pumpkin spice cake?
You need 15.5 ounces of spice cake mix and 15 ounces of canned pumpkin puree.
How do I make 2 ingredient pumpkin spice cake step by step?
Preheat oven to 350°F, mix cake mix and pumpkin, pour into pan, and bake for 26-30 minutes.
Can I make 2 ingredient pumpkin spice cake ahead of time?
Yes, you can make it ahead and store it for a few days at room temperature or freeze it.
How should I store leftover 2 ingredient pumpkin spice cake?
Wrap it tightly for room temperature storage up to 3 days or freeze slices in airtight containers.
Related Recipes to try
- Cake
- Nutty Golden Cake With A Crunchy Topping
- Gulab Jamun Rabdi Box Cake
- Peach Cake
- Pisces Cake
- Easter Cupcakes
Conclusion
This easy 2 ingredient pumpkin spice cake is a delightful treat that combines simplicity with flavor. It’s perfect for fall gatherings or as a cozy dessert year-round. For more delicious recipes and inspiration, check out our boards on Pinterest.
2 Ingredient Pumpkin Spice Cake: Easy and Delicious
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- 5 ounces spice cake mix
- 15 ounces canned pumpkin puree
- Optional Icing: 1 cup sifted powdered sugar, 3 tablespoons whole milk, ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a 10-cup bundt pan with nonstick baking spray.
- Combine cake mix and pumpkin puree in a bowl; whisk until mixture is thick and free of flour streaks.
- Pour batter into the prepared pan.
- Bake for 26-30 minutes. The cake is done when firm, springs back to the touch, and a toothpick inserted in the center comes out clean.
- Cool the cake for approximately one hour before removing from the pan.
- If desired, mix icing ingredients until creamy and pour over the cooled cake.
Notes
Variations: Chocolate or vanilla cake mix can be used (add 1 tsp pumpkin pie spice, ½ tsp nutmeg, 1 tsp cinnamon). Add chopped nuts or chocolate chips.
Frosting: Cream cheese frosting or plain icing are alternatives to the powdered sugar icing.
Pan Adjustments: 9×9 rectangle pan at 350°F for 25-27 minutes. Muffins at 400°F for 18-20 minutes. Mini muff