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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.
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Servings: 12
Calories: 188kcal
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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
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.
- 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
Serving: 1 piece | Calories: 188kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 283mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
*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.