Two Ingredient Pumpkin Cake

Two Ingredient Pumpkin Cake

366
Chickentarian 17

"It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling."

Ingredients

30 m {{adjustedServings}} servings 157 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
  2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
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Reviews

366
  1. 410 Ratings

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I gave this 5 stars after taking the advice of others to add three eggs. I also added 1/2 cup of apple sauce, pumpkin pie spice and cinamon. When cooled, I topped with cream cheese frosting fr...

Maybe this should be called "Three Ingredient Pumpkin Cake!" After reading all of the other reviews, I figured this many people can't be wrong so I added two eggs to the batter. That's the onl...

This recipe is better made as COOKIES! No eggs needed--mix the cake mix and pumpkin, add some chocolate chips if desired, and scoop onto cookie sheets!! Cook about 14-16 minutes, or until toot...