2 Ingredient Pumpkin Cake
We’ve all been there. You buy a can of pumpkin puree with the best of intentions, but then… it just sits in your pantry for months on end. Well, today is the day to finally use it! This 2 ingredient pumpkin cake is so easy to make, you’ll be surprised. Plus, it’s perfect for any Fall gathering – or even Christmas! Let's get baking!
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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
I also tried this recipe by adding 1 egg to half of the batter and while the taste results weren't affected much at all, the final baked cake was fluffier. If you choose to use eggs add 2 to the total recipe and bake exactly as directed above. 
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
Serving: 16servings | Calories: 127kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 179mg | Potassium: 147mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4137IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Servings: 16 servings
Calories: 127kcal
Cost: $4.00