Two Ingredient Pumpkin Cake

Two Ingredient Pumpkin Cake

369
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 servings 157 cals
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Original recipe yields 15 servings

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Nutrition

  • 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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  • Prep

  • Cook

  • Ready In

  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.

Reviews

369
  1. 413 Ratings

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Most helpful

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...

Most helpful critical

There are a few reasons why I gave this only 3 stars. The taste of the cake was just ordinary, nothing special. The cake batter was very, very difficult to work with. The recipe said to spread e...

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...

I used yellow butter cake mix with a few shakes of pumpkin pie spice mixed in then the canned pumpkin. So what if the mixture is thick? I know it seems weird but it's supposed to be thick. It's...

Five stars because of both simplicity and flavor. Have synthesized the various suggestions here to nail it down spot on. To the base cake, simply adding two eggs and 1/4 cup of sugar causes th...

I loved this cake. I didn't change a thing, didn't add a thing and it turned out very moist and tasty - I didn't even add frosting. Best of all, it's low-fat, low-calorie, vegetarian-friendly ...

There are a few reasons why I gave this only 3 stars. The taste of the cake was just ordinary, nothing special. The cake batter was very, very difficult to work with. The recipe said to spread e...

After reading the reviews I also decided to add 1/4 cup of sugar, 2 eggs and some canned cream till it was a little easier to spread. It was fanastic!! I love this recipe. I decided to use a j...

Very moist and great flavor! I added 1/4 sugar for a little extra sweetness, and also two eggs, as suggested by other reviews. I added 1/4 cup of canned milk, just to make it easier for me to ...