2 Ingredient Pumpkin Cake
If you're in the mood for something pumpkin-y but don't want to spend a lot of time in the kitchen, this two-ingredient pumpkin cake is the perfect fall treat.
An easy slightly altered cake mix recipe that's absolutely delicious and, as an added bonus, it's also low fat and is a favorite Weight Watchers recipe with all of your favorite flavors of fall.
Desserts seems to be everywhere this time of year and if you're looking for a healthier option with the pumpkin flavor you love this will be your new go-to recipe.
It all starts with a box of cake mix. I recommend spice cake mix since it's made with cinnamon, nutmeg, and allspice so there's no need to add any additional pumpkin
The only other ingredient you'll be using is canned pumpkin, not pumpkin
This was inspired by my pumpkin biscotti recipe (made with a muffin mix) and this delicious low saturated fat and high protein pumpkin smoothie.
You can find all of my easy pumpkin recipes here.
I made this cake the other day for my guys and no one could believe that it was made with only 2 ingredients. It's now a new family favorite. It was moist and delicious and not overwhelming.
I've seen other recipes that mention adding a frosting, like this cream cheese frosting, but to keep it on the healthier side I just added a tablespoon of Cool Whip to the top of the cake and that was perfect! You could also use whipped cream (my personal favorite).
My oldest son likes to have it topped with this homemade apple butter.
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🥘The Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the printable recipe card at the bottom of the page.
- box of spice cake mix
- can of pumpkin puree
See recipe card for quantities.
📋Instructions
This is an overview of the instructions. Full instructions and nutrition facts can be found in the recipe card at the bottom of the page.
In a large mixing bowl, mix together the dry cake mix and pumpkin puree until smooth. Don't follow the instructions on the box! I like to use a spatula to start the mixing process and then switch to my electric mixer to do it a bit more quickly than just mixing and stirring alone.
Spoon batter into a 9 x 13-inch pan sprayed with
Allow this delicious cake to cool completely and serve!
*I experimented and after placing approximately half of the batter into an 8 x 8 inch pan I added 1 egg to the remaining cake batter and then poured that into another 8 x 8 inch pan and baked both at the same time.
The cake with the egg was definitely fluffier but both (egg and non-egg) versions tasted delicious.
Top Tips
- Note that this is a thick batter, not a light and fluffy cake batter that you may be familiar with.
Free Grocery List Printable
📖 Variations
- Easy Pumpkin Muffins - instead of making this a cake you can easily make muffins instead using this simple recipe.
- Chocolate Cake Mix or Yellow Cake Mix can be used but the flavor will not have the same punch. You can add some cinnamon, nutmeg, all spice, or pumpkin
pie spice if desired. I would recommend adding no more than ¼ teaspoon of any of the seasonings listed (not all, just pick your favorite) to the dry cake mix before adding the pumpkin puree. - Chocolate Chip- gently stir in ½ cup of chocolate chips to the batter before
baking . - Craisins, raisins, nuts - add ½ cup to batter and give it a little stir before
baking .
Want some pumpkin cookies? Check out this easy and tasty recipe!
🍽 Equipment
You probably have everything you need but just in case, here is the equipment I recommend.
- Mixing bowl
- Spatula
- 9 x 13 inch pan or two 8 x 8 inch pans
- Hand Mixer - this cordless KitchenAid is my go to!
🍱Storage
Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to 7 days.
The baked cake can also be stored in the freezer, in an airtight container, for up to 3 months. I like to cut up the cake into single serve portions and flash freeze on a cookie sheet before placing it in a Ziplock or other freezer safe container. Then, when I want just one piece, I take it out and leave it on the countertop for a bit to thaw or place it in the microwave for 15 to 20 seconds.
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
2 Ingredient Pumpkin Cake
Ingredients
- 15.25 ounces spice cake mix I used Betty Crocker Super Moist Spice Cake Mix
- 15 ounces pumpkin puree Libby's 100% pumpkin
Instructions
- Preheat oven to 375 °F15.25 ounces spice cake mix, 15 ounces pumpkin puree
- Spray baking pan(s) with baking spray or cooking spray.
- In a large mixing bowl, mix together the dry cake mix and pumpkin puree until smooth. Don't follow the instructions on the box! I like to use a spatula to start the mixing process and then switch to my hand mixer to do it a bit more quickly than just mixing and stirring alone.
- Spoon batter into a 9 x 13-inch pan sprayed with baking spray first, smoothing the top, and bake for 25-27 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow cake to cool completely and serve!
Notes
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Who knew you could make something so delicious from a boxed cake mix?
This cake recipe sounds and looks so good.
Thanks and happy holidays to you and yours.
Thank you so much, Roberta! Happy holidays to you and yours as well. xo
I was thinking of putting in a can of crushed pineapple, do you think that would work?
Hi Pat, I'm not sure if crushed pineapple would work with a regular cake mix but I know that you can add a can of crushed pineapple to an angel food cake mix and it's delicious! If you go the route of the angel food cake mix and pineapple mix by hand and pour into a 9 x 13 inch baking dish - bake at 350 degrees for 30 minutes.
Thank you. I'll try that! It sounds delicious!
You're welcome, Pat!
Thanks this recipe sounds great for a very cool Autumn morning.
I love your idea of having eat on an Autumn morning!
How can I make this using a gluten free cake mix as the size is different?
Hi Jane, It's hard to say without knowing the specific size mix you are using but as a general rule of thumb I would say if the gluten free mix is roughly half the size of a standard box of dry cake mix you could try to use 1/2 of a can of the pumpkin puree and that should work.
Thank you so very much for a recipe even I can use.
George in Florida 😎
You are so very welcome, George! And thank you for taking the time to leave a comment. I truly appreciate you.
Hi-I used fresh pumpkin from pie pumpkin we grow with the spice cake mix. It turned out more like thick pudding. However, my husband thought it was great! Guessing because it was fresh pumpkin it didn’t turn into cake?
Hi Jo Ann. The fresh pumpkin may have had a higher moisture content than the canned pumpkin puree (but, I'm not sure!). I'm sorry it didn't turn out for you but I am glad your husband still liked it. I did try to figure out why it wouldn't have worked but I was unable to find any info that would be helpful.
Hi Jo Anne,
I suggest that the next time make it, you bake it at a lower temperature for a longer amount of time until a toothpick comes out clean. This is what worked for me. I have also added one egg and the cake came out a little fluffier but still delicious. Baked each time at 325° for 50 minutes.
~Anita
Delicious! Used chocolate cake mix instead of spice. Moist, dense, and super simple.
I am so glad you liked it and thank you for letting me know that this worked well with chocolate cake mix!
Could this recipe be used to make a jelly roll type of cake? I’m thinking of trying it for thanksgiving. Any tips or suggestions?
Hello, Heidi. Texture wise in my opinion, I would think that you could use this recipe for a jelly roll cake BUT, I would be sure to use the version with eggs as I think that would help with the 'rolling' process. If you try it and it works, please come back and let me know! Also, if I give it a try, I'll be sure to update the post with that info.
Has anyone put chocolate chips in the cake mixture?
Hi Chris, I've made this with chocolate chips a few times. I added about 1/2 cup and baked it the exact same way as the recipe card indicates. I hope that helps!
Just fyi, cream cheese is much healthier than cool whip! CW is just hydrogenated oil and high fructose corn syrup😳 cream cheese is natural and sugar free!
Thank you so much for the tip, Cat!
Can I use this recipe to make cupcakes?
Hi Christina! You sure can. Just follow the recommended bake time per the instructions on the cake mix box.
I love this recipe. Have made it many times. I just wanted to know if you can use carrot cake mix instead of the spice cake mix?
Hello Kathy. Yes, you can substitute carrot cake mix for the spice cake mix.
Some people say to add 2 eggs. Do you recommend that? I need the cake to be fluffy and not too dense. Any advice?
Hi Lisa,
I think the one-egg version is fluffy. I have never made it with two eggs so I'm not sure how the texture would be in that case. From what I've read the texture will be, perhaps, moister but may also be denser. Sorry that doesn't answer your question but if I do make it with two eggs I'll be sure to make a note in the recipe card.
Regards,
Mary Beth
While mixing ingredients was a challenge the results were great! I learned patience while spreading it in baking pan! For icing I made it with cream cheese & sprinkled toffee bits on top!
Thank you for sharing how you made this. The toffee bits sound like a wonderful addition.
This two ingredients pumpkin cake was really delicious I did add the eggs to the recipe and it turned out beautiful I used a bundt cake pan.
Thank you so much for letting me know and I am thrilled that you liked the recipe!
Thank you so much!!!