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
Scale
- 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
Find it online: https://jennifercooks.com/pumpkin-cake-only-2-ingredients/