Two Ingredient Pumpkin Cake

Two Ingredient Pumpkin Cake

332 Reviews 20 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  Chickentarian

“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.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch cake



  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 (332)

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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 from this site. I know this is a variation from the original 2 ingredients but I wanted to let everyone know how fabulous it turned out. I regularly cook for our extended family - up to 21 people (we take turns making dinner every night) - and EVERYONE thought this was to die for! I use baking for my mental therapy and this was one of my more rewarding quick fixes. Hope you'll try my suggestions.



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 only ingredient change I made to the recipe and it turned out great. I didn't have the problem that some other reviewers mentioned about the batter being so difficult to mix. I used my very powerful stand mixer and it was blended in a snap. I baked it in a bundt pan for 30 minutes, which was adequate, although next time I might add 5 more minutes. I took it to a ladies Bible study and there were no leftovers. I didn't frost it, but I think I will make a cream cheese frosting next time ... and there will be a next time. It's just too easy and too good.



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 toothpick comes out clean. Super easy, and SO GOOD! Better than store bought pumpkin chocolate chips cookies.

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Amount Per Serving (15 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 27.5 g
  • 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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Pumpkin Crumb Cake


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Pumpkin Dump Cake