If you’re looking for a simple and delicious dessert, look no further! The 2 Ingredient Pumpkin Cake is an easy recipe that combines just two main ingredients to create a moist and flavorful cake. Perfect for any occasion, this cake is sure to please both family and friends.
Why Make This Recipe
This recipe is fantastic for several reasons. First, it’s incredibly easy to make, which means you don’t need to be an expert baker to whip it up. Second, it requires only two ingredients, making it budget-friendly. Plus, it’s a great way to enjoy the warm flavors of fall all year round. Whether you’re hosting a party or just craving something sweet, this pumpkin cake is a go-to choice!
How to Make 2 Ingredient Pumpkin Cake
Ingredients:
- 1 (15.25-ounce) spice cake mix
- 1 (15-ounce) can pumpkin puree
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set it aside.
- In a large bowl, add the spice cake mix and the pumpkin puree. Mix together until smooth and fully combined. The batter will be quite thick.
- Spread the batter evenly into the prepared pan.
- Bake for 22-25 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool completely before topping with your desired toppings and serving.
How to Serve 2 Ingredient Pumpkin Cake
You can serve this cake simply as it is, or you can add a dusting of powdered sugar on top for a touch of sweetness. It also pairs wonderfully with whipped cream or cream cheese frosting. For a festive touch, you might consider adding some chopped nuts or chocolate chips to the top.
How to Store 2 Ingredient Pumpkin Cake
To store your leftover pumpkin cake, place it in an airtight container and keep it in the fridge. It should stay fresh for about 3-5 days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to three months.
Tips to Make 2 Ingredient Pumpkin Cake
- Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.
- Don’t overmix the batter; just mix it until you see no dry flour.
- Experiment with different cake mixes, such as chocolate or vanilla, to find your favorite flavor combination.
Variation
Feel free to add in some nuts, chocolate chips, or even raisins to the batter for added texture and flavor. You can also serve it with different toppings or frostings to customize it to your taste.
FAQs
1. Can I use a different cake mix?
Yes! You can use any flavor of cake mix you like. Chocolate and vanilla are popular choices for different flavor profiles.
2. Is this cake gluten-free?
This recipe is not gluten-free unless you use a gluten-free cake mix.
3. Can I make this cake ahead of time?
Absolutely! You can make it a day or two ahead of time and store it in the fridge until you are ready to serve it.
2 Ingredient Pumpkin Cake
Ingredients
Main Ingredients
- 1 box 15.25-ounce spice cake mix
- 1 can 15-ounce pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set it aside.
- In a large bowl, add the spice cake mix and the pumpkin puree. Mix together until smooth and fully combined. The batter will be quite thick.
- Spread the batter evenly into the prepared pan.
Baking
- Bake for 22-25 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool completely before topping with your desired toppings and serving.
