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If you've got a box of cake mix and a can of pumpkin sitting around, you're just one step away from the easiest pumpkin cake you'll ever bake. This 2-ingredient pumpkin cake comes together in a large mixing bowl with no oil, no eggs, and no extra fuss-just stir, bake, and serve.
The result is a moist, fluffy pumpkin spice cake with warm flavors that taste like fall without taking up a lot of time. You can make it in a bundt pan for a show-stopping holiday dessert, bake mini muffins for quick snacks, or turn it into pumpkin bread loaves for gifting.
Whether you top it with cream cheese frosting, dust it with powdered sugar, or drizzle on an apple cider glaze, this simple recipe makes a world of difference when you need easy cakes for Thanksgiving or any weeknight craving.
The Gist
- Cook Time: 35-45 minutes
- Total Time: 45-55 minutes
- Yield: Serves 12
- Skill Level: Beginner
- Dietary Notes: Vegetarian
Why You'll Love It
- Only two ingredients-no shopping list the length of Texas.
- Moist, fluffy texture without oil or eggs.
- Works with muffin tins, bundt pans, or mini loaf pans.
- A versatile pumpkin cake recipe for Thanksgiving or quick desserts.
Kitchen Equipment
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Prepare the Pan
- Preheat oven to 350°F.
- Grease and lightly flour a 10- to 12-cup bundt pan, making sure all the crevices are coated.
Mix the Batter
- In a large mixing bowl, combine the box of cake mix, can of pumpkin puree, and any optional spices or vanilla.
- Beat with a hand mixer until the cake batter is smooth and thick.
Bake
- Spoon the batter evenly into the prepared pan.
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool
- Let the cake cool in the pan for 15 minutes.
- Run a knife around the edges, invert onto a wire rack, and cool completely.
Optional Muffins
Line muffin tins with paper liners, fill two-thirds full, and bake 20-30 minutes.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
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Chef's Tips for 2 Ingredient Pumpkin Cake
- Choose the right mix: Spice cake enhances pumpkin flavor, while chocolate masks it.
- Don't overbake: A toothpick with sticky crumbs means moist cake.
- Dress it up: Add chocolate chips, nuts, or glaze for a next-level version.
- Holiday hack: Bake in mini loaf pans, wrap in plastic wrap, and gift away.
FAQs
Can I use pumpkin pie filling instead of puree?
No, stick with pure pumpkin puree. Pumpkin pie filling has sugar and spices already added.
What size pan works best?
A 10-12 cup bundt pan works perfectly. Muffin tins or mini loaf pans also bake well.
Can I add extras to the batter?
Yes-stir in chocolate chips, chopped pecans, or dried cranberries for extra texture.
Does this cake need frosting?
Not at all, but cream cheese frosting, whipped cream, or a simple glaze makes it shine.
Leftovers & Storage
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze whole or sliced: wrap tightly in plastic wrap, then foil, and store for up to 3 months. Thaw in the fridge overnight before serving.
Stick Around for Seconds!
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Tried It?
Did this simple recipe save your day? Drop a comment below or tag me on social media with your creation! Use #jennifercooks so I can see your pumpkin cake in action.
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Buy Now → Pumpkin Spice and Everything Nice: More Recipes to Try
From tender breads and snack-worthy bars to bakery-style muffins and whoopie pies, these recipes lean into warm spices, simple methods, and that unmistakable fall flavor-perfect for bake sales, holiday trays, or "make-ahead and freeze" dessert plans.
Easy One-Bowl Amish Pumpkin Bread - Moist, dense, and cinnamon-forward; mixes in one bowl and slices clean for breakfasts or gifting.
Easy Pumpkin Bars with Maple Cream Cheese Frosting - Soft snack-cake bars topped with a tangy maple cream cheese finish; quick to bake and easy to transport.
Pumpkin Streusel Muffins with Vanilla Bean Glaze - Tender crumb, buttery crumble top, and a light vanilla glaze for a coffee-shop vibe at home.
Pumpkin Dump Cake - A pie-meets-cobbler situation with cozy spices and an irresistibly crisp top-great for crowds.
Pumpkin Whoopie Pies with Cream Cheese Filling - Soft, cakey pumpkin rounds sandwiched with tangy cream cheese frosting; freezes well.
Pumpkin Spice Pancakes with Vanilla Cream Syrup - Fluffy stovetop stack loaded with pumpkin spice flavor; ideal for fall brunches.
*****
Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
2 Ingredient Pumpkin Cake
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.1 box Spice Cake Mix, 1 (15-ounce) can 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
- 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.
- 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.
- 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.
- Serve with hot coffee, spiced chai tea, or apple cider.
- Excellent for fall potlucks, Thanksgiving dinners, or holiday brunches.
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
- 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
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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Lynne says
Can you please tell me how long to bake it in mini pans, how many this batter will make & what temperature. I'd like to make some for neighbors for gifts. Thank you and have a great day.
Jennifer says
Hi Lynne! That’s such a great idea — your neighbors are going to love them! For mini loaf pans, bake at 350°F for about 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. This recipe makes roughly 4 to 5 mini loaves, depending on your pan size. Just keep an eye on them near the 10-minute mark since smaller pans can bake up quickly. Hope they turn out beautifully — and what a sweet gift idea!
Lynne says
Thank you so very much. I truly appreciate it. Yes, i'm sure our neighbors will love it and im gonna start mking some thus weekend.