Servings: 9
If you are looking for the easiest fall dessert that delivers big on flavor with almost zero effort, this 2-Ingredient Pumpkin Spice Cake is exactly what you need. Made with just a box of spice cake mix and a can of pumpkin puree, it bakes up into a moist, warmly spiced, and incredibly delicious cake. It is the perfect quick treat for a cozy afternoon, a holiday gathering, or a simple weekend bake.
The magic of this recipe lies in its simplicity. The pumpkin puree not only adds a wonderful autumnal flavor but also provides all the moisture the cake needs, eliminating the need for eggs, oil, or water. The result is a tender, flavorful cake that is perfect on its own or topped with a dollop of whipped cream or a drizzle of cream cheese frosting.
Why This Recipe Works
This recipe relies on the convenience of a boxed cake mix and the natural moisture of canned pumpkin. The spice cake mix is already perfectly balanced with cinnamon, nutmeg, and other warm spices, so there’s no need to measure out a long list of ingredients. The pumpkin puree acts as a binder and a moisturizer, creating a thick batter that bakes into a dense, flavorful cake.
Ingredients
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
Directions
- Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish or similar small casserole dish.
- In a large mixing bowl, stir the spice cake mix and pumpkin puree together until fully combined. The batter will be thick.
- Spread the batter evenly into the prepared baking dish, smoothing the top with a spoon or spatula.
- Bake for 28 to 35 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean.
- Let the cake cool for at least 15 minutes before cutting into squares and serving.
Tips for the Best Results
Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and texture of the cake. Look for a can labeled “100% pure pumpkin.”
Don’t overmix the batter. Stir the cake mix and pumpkin together just until combined. Overmixing can make the cake dense and tough.
Watch the bake time. Ovens vary, so start checking at 28 minutes. A toothpick inserted into the center should come out mostly clean, with just a few moist crumbs.
Add a little flair. While this is a 2-ingredient recipe, a handful of chocolate chips, chopped pecans, or a sprinkle of cinnamon sugar on top before baking are all delicious additions.
Let it cool. The 15-minute cooling time allows the cake to set up slightly, making it much easier to cut into clean squares.
Storage and Serving
Store the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. It also freezes beautifully for up to 3 months. Serve it on its own as a quick snack or dessert, or top it with a dollop of whipped cream, a drizzle of caramel sauce, or a smear of cream cheese frosting.
Moist, spiced, and completely irresistible, this 2-Ingredient Pumpkin Spice Cake is a fantastic recipe to keep in your back pocket for easy fall baking.