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Pumpkin Cake {Only 2-Ingredients!}

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I’ve been wanting to make this simple cake ever since I pinned it a few weeks ago.  Believe it or not, it’s only 2 ingredients…just 1 box of cake mix and 1 15 ounce can of pure pumpkin.  That’s it.  No oil, eggs or water.  It turned out great!  It was so moist and delicious I could hardly believe it…and, I can’t wait to make more!  I might even make it in mini loaf pans for quick and simple gifts during the holidays.  You can use any cake mix that will go well with pumpkin, even chocolate (which hides the pumpkin flavor), but buttered pecan, spice, carrot, and vanilla would be great choices.
I don’t know about you, but I’m so addicted to Pinterest!  Check out my boards and follow me on Pinterest HERE.  If you don’t know what it is…here’s the scoop…

“Pinterest lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes.

Best of all, you can browse pinboards created by other people. Browsing pinboards is a fun way to discover new things and get inspiration from people who share your interests.” To get started, request an invite here.

Seriously, just these two ingredients…that’s it!
 Totally optional, but for some added fall flavors I added 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract…optional!
 Beat well with a hand mixer until well mixed.
 Pour into a well greased pan.  Here I used a petit bundt pan and it was just the right size.  I think a standard bundt might come out looking a little short.  You could make these into muffins, using paper liners and muffin tins, or loaves.
 Let cool and invert onto a plate.  You can leave it plain, dust with powdered sugar or drizzle with a cream cheese icing.

Print Recipe

Pumpkin Cake {Only 2-Ingredients!}

Author: Jennifer Locklin

Ingredients

  • 1 box cake mix Vanilla, Chocolate, Spice, Buttered Pecan, or Carrot
  • 1 15 oz can pure pumpkin
  • 1 teaspoon pumpkin pie spice optional
  • 1 teaspoon cinnamon optional
  • 1 teaspoon vanilla extract optional

Instructions

  • Preheat oven to 350 degrees.
  • Combine all ingredients and mix well with a hand mixer. Spoon batter into a well greased pan or scoop into paper-lined muffin tins.
  • Bake at 350 degrees for 20 to 30 minutes or until a toothpick inserted near the center comes out with sticky crumbs.


 

I’m linking up with :: Monday :: Skip To My Lou ▪ A Southern Fairytale ▪ Add A Pinch ▪ Delightfully Dowling ▪ Sumo’s Sweet Stuff ▪ Dittle Dattle ▪ DIY Home Sweet Home ▪ Frugal Antics of a Harried Homemaker ▪ DIY Home Sweet Home ▪ I Should Be Mopping The Floor ▪ Jam Hands ▪ Food and Flix ▪ Beyer Beware :: Tuesday :: Tip Junkie ▪ Crazy for Crust ▪ Naptime Creations ▪ Funky Polka Dot Giraffe ▪ Blessed with Grace ▪ Mandy’s Recipe Box ▪ Permanent Posies ▪ I Blog 4 Me :: Wednesday :: This Chick Cooks ▪ Lady Behind the Curtain ▪ Sugar and Dots ▪ Gingersnap :: Thursday :: 36th Avenue ▪ Around My Family Table ▪ Miz Helen’s Country Kitchen ▪ Something Swanky ▪ Prairie Story ▪ Momnivore’s Dilemma :: Friday :: Tidy Mom ▪ Designs by Gollum ▪ Tater Tots and Jello ▪ Fingerprints on the Fridge ▪ Mom Trends ▪ Simply Sweet Home ▪ Thirty Handmade Days ▪ At the Picket Fence ▪ Amees Savory Dish ▪ Dwell On Joy ▪ Alli-n-Son ▪ ▪ Katherine Martinelli :: Saturday :: Crumbs & Chaos ▪ Sweet As Sugar Cookies ▪ Six Sisters Stuff :: Sunday :: The Girl Creative ▪ Under The Table Dreaming ▪ Frugal Antics of a Harried Homemaker ▪ A Well Seasoned Life

About Jennifer

I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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