This 2 ingredient pumpkin cake turns one box of spice cake mix and one can of pumpkin puree into a moist, warmly spiced Bundt cake-no eggs, oil, or water needed. The batter is unusually thick, but that is exactly right; after baking, the cake is tender, sliceable, and ready for powdered sugar, glaze, or cream cheese frosting.
It is the sort of low-effort fall dessert I keep in mind for potlucks and holiday meals when oven space and patience are both running short. If you enjoy simple pumpkin baking, my Amish pumpkin bread and pumpkin bars with maple cream cheese frosting are good next stops.
What Is 2 Ingredient Pumpkin Cake?
Two-ingredient pumpkin cake is a shortcut cake made by mixing dry boxed cake mix with canned pumpkin puree and nothing else. The pumpkin supplies the moisture that eggs, oil, and water normally provide, creating a thick batter and a moist, tender cake with a slightly denser crumb than a standard boxed cake.
Why You'll Love This Recipe
- It really uses two ingredients. You need one box of cake mix and one can of pure pumpkin.
- The mixing takes about 10 minutes. A hand mixer handles the thick batter quickly.
- It stays moist. Pumpkin puree gives the cake a tender, close crumb without added oil.
- The flavor is flexible. Spice, yellow, vanilla, butter pecan, and carrot cake mixes all work.
- You can bake muffins instead. The same batter works in a lined standard muffin pan.
The Recipe at a Glance
- Flavor: Warm pumpkin spice with a gently sweet cake-mix finish
- Texture: Moist, tender, and slightly denser than a traditional Bundt cake
- Difficulty: Beginner
- Prep time: 10 minutes
- Bake time: 35-45 minutes
- Total time: 45-55 minutes
- Yield: 12 servings
- Make-ahead: Yes
- Freezer-friendly: Yes, up to 3 months
- Best occasions: Fall gatherings, Thanksgiving, brunches, holiday meals, and potlucks
A Little About This Shortcut Cake
This cake belongs to the practical tradition of boxed-mix shortcut baking: use a dependable pantry mix, change one part of the formula, and end up with a dessert that feels more homemade than the effort suggests. Pumpkin puree is especially useful because it brings moisture, body, color, and mild earthy sweetness in one can.
Tools That Make It Easier
- 10- to 12-cup Bundt pan
- Large mixing bowl
- Hand mixer
- Thin knife, if the edges need loosening
- Wire cooling rack
Kitchen Equipment
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The Two Ingredients You'll Need
- Spice cake mix: One 15.25-ounce box provides the flour, sugar, leavening, and warm spice. Yellow, vanilla, butter pecan, or carrot cake mix may be substituted.
- Pumpkin puree: One 15-ounce can supplies the moisture and pumpkin flavor. Use plain pumpkin puree, not sweetened pumpkin pie filling.
Optional additions: Add 1 teaspoon pumpkin pie spice or cinnamon, 1 teaspoon vanilla extract, or fold in ½ cup chocolate chips, chopped pecans, or dried cranberries. These additions are optional; the base cake still contains only two ingredients.
Gather Your Ingredients
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Buy Now → How to Make 2 Ingredient Pumpkin Cake
1. Prepare the oven and pan. Heat the oven to 350°F. Thoroughly grease and lightly flour a 10- to 12-cup Bundt pan, working the coating into every groove so the moist cake releases cleanly.
2. Mix the batter. Put the dry cake mix and pumpkin puree in a large mixing bowl. Beat with a hand mixer until no dry streaks remain and the batter is thick, uniform, and pumpkin-orange. Do not thin it with the ingredients listed on the cake-mix box.
3. Fill the pan. Transfer the thick batter to the prepared Bundt pan. Spread it into an even layer so the cake bakes at the same rate all the way around.
4. Bake, rest, and turn out. Bake for 35 to 45 minutes, until a toothpick inserted near the center comes out with a few moist crumbs attached. Let the cake rest in the pan for 15 minutes. Loosen the edges with a thin knife if needed, invert onto a wire rack, and cool completely before serving.
Want to Make Muffins Instead?
Line a standard muffin pan with paper liners and fill each cup about two-thirds full. Bake at 350°F for 20 to 30 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for several minutes, then transfer the muffins to a wire rack.
Helpful Tips Before You Start
- Coat every groove. A careful grease-and-flour job matters more with a moist Bundt cake than a quick spritz of cooking spray.
- Expect thick batter. This mixture will not pour like a standard cake batter. Beat only until the dry mix disappears.
- Use moist crumbs as the doneness cue. A completely dry toothpick can mean the cake has baked longer than necessary.
- Give it the full 15-minute rest. Turning it out immediately makes breakage more likely; leaving it much longer can encourage sticking.
Easy Mistakes to Avoid
- Using pumpkin pie filling: It is sweetened and seasoned. Plain pumpkin puree is the tested ingredient.
- Following the box directions: Do not add the eggs, oil, or water listed on the package.
- Under-preparing the pan: Missed grooves are where the cake is most likely to cling.
- Overbaking: Pull the cake when the toothpick has a few moist crumbs, not wet batter.
Simple Ways to Change the Flavor
Spice cake mix gives the fullest fall flavor, but yellow, vanilla, butter pecan, and carrot cake mixes all work. For stronger spice, add 1 teaspoon pumpkin pie spice or cinnamon. A teaspoon of vanilla gives the cake more depth, while ½ cup chocolate chips, chopped pecans, or dried cranberries adds texture.
For a simple finish, dust the cooled cake with powdered sugar. Cream cheese frosting, a light vanilla glaze, or whipped cream also pairs well. If you want a more layered pumpkin dessert for a crowd, try my pumpkin dump cake.
The Best Way to Store It
Keep the unfrosted cake tightly covered at room temperature for up to 3 days, or refrigerate it in an airtight container for up to 5 days. Bring refrigerated slices to room temperature before serving for the softest texture. If you add a perishable frosting, follow that frosting's refrigeration requirements.
Can You Make It Ahead or Freeze It?
You can bake the cake a day or two before serving and keep it tightly covered. To freeze, wrap the whole cake or individual slices in plastic wrap, then add foil or place them in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator or for several hours at room temperature.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
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Buy Now → What to Serve with Pumpkin Cake
Serve this cake with hot coffee, chai tea, hot chocolate, or warm apple cider. It works well for fall brunch, a casual potluck, or a holiday dessert table. For another easy cake-mix idea that leans breakfastward, see my cake mix pancakes.
Frequently Asked Questions
Can you really make pumpkin cake with only cake mix and pumpkin?
Yes. One 15.25-ounce box of dry cake mix and one 15-ounce can of pumpkin puree create the complete batter. Do not add the eggs, oil, or water printed on the cake-mix box.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sweetener and spices, so it changes the tested formula. Use plain canned pumpkin puree.
Why is the batter so thick?
The batter is thick because pumpkin puree is the only added moisture. That thickness is normal; beat until it is uniform, then spread it evenly in the pan.
What cake mix flavors work with pumpkin puree?
Spice cake mix gives the strongest fall-spice flavor. Yellow, vanilla, butter pecan, and carrot cake mixes also work well.
How do I keep a pumpkin Bundt cake from sticking?
Thoroughly grease and lightly flour every groove of the pan, let the baked cake rest for 15 minutes, and loosen only the edges that need help before inverting.
Can I make 2 ingredient pumpkin muffins?
Yes. Fill lined muffin cups about two-thirds full and bake at 350°F for 20 to 30 minutes, until a toothpick comes out with moist crumbs.
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Tried It?
If you make this 2 ingredient pumpkin cake, leave a rating and tell me which cake mix you used. You can also tag @jennifercooks123 on Instagram so I can see how it turned out.
More Pumpkin Recipes to Try
Amish Pumpkin Bread
When I was a teenager, my family took a trip to Pennsylvania, visiting the heart of Amish country. One summer afternoon, while browsing through a local market, my mom picked up an Amish cookbook filled with traditional recipes. That cookbook is long gone, but one recipe from it has stood the test of time: Amish
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Pumpkin Whoopie Pies with Cream Cheese Filling
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Pumpkin Doughnut Muffins
Cake-like Pumpkin Doughnut Muffins dipped in butter and rolled in cinnamon and sugar. Get your pumpkin spice fix with this tried and true recipe! OK, I admit it, I'm in love with these Pumpkin Doughnut Muffins! I got the original recipe for doughnut muffins from my friend Kristi over at ishouldbemoppingthefloor.com and they are fantastic!
2 Ingredient Pumpkin Cake
Moist, fluffy, and full of pumpkin spice flavor-this 2 ingredient pumpkin cake is the easiest fall dessert, perfect with cream cheese frosting or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 box Spice Cake Mix (or Vanilla, Buttered Pecan, or Carrot))
- 1 (15-ounce) can pumpkin puree
Instructions
Prepare the Oven and Pan
- Preheat oven to 350°F.
- Grease and lightly flour a 10- to 12-cup bundt pan, making sure to coat all the crevices to prevent sticking.
Mix the Batter
- In a large mixing bowl, combine the dry cake mix and pumpkin puree.
- Beat with a hand mixer on medium speed until the batter is smooth and thick.
Bake in Bundt Pan
- Spoon the batter evenly into the prepared bundt pan, spreading it out with a spatula if needed.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out with moist crumbs.
Cool and Remove from Pan
- Allow the cake to cool in the pan for 15 minutes.
- Carefully run a thin knife around the edges, then invert the bundt pan onto a wire rack to release the cake.
- Cool completely before slicing.
Alternative: Muffins
- Line muffin tins with paper liners.
- Spoon batter into cups, filling each about two-thirds full.
- Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Notes
Optional Add-Ins for More Flavor
- Stir in 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon for extra warm spice.
- Add 1 teaspoon vanilla extract for a hint of sweetness.
- Mix in ½ cup chocolate chips, chopped pecans, or dried cranberries to customize the texture and flavor.
Substitutions
- Cake Mix: Any flavor listed works; yellow cake mix makes a neutral base.
- Spices: Use nutmeg, allspice, or ginger instead of pumpkin pie spice.
- Extract: Almond extract adds a different flavor twist.
Serving Suggestions
- Dust the cooled bundt cake with powdered sugar for a simple finish.
- Drizzle with a glaze made of powdered sugar and milk.
- Top with cream cheese frosting or whipped cream for a richer dessert.
Pairings
- Serve with hot coffee, spiced chai tea, or apple cider.
- Excellent for fall potlucks, Thanksgiving dinners, or holiday brunches.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
Freezing
- Wrap the bundt cake (whole or sliced) tightly in plastic wrap, then foil. Freeze for up to 3 months.
- Thaw overnight in the refrigerator before serving.
Nutrition
- Calories: 188
- Sugar: 20
- Sodium: 283
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
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