Indulge in the simplicity and flavor of a 2-ingredient pumpkin cake that’s full of the flavors of fall. You won’t believe how easy and delicious this recipe full of pumpkin spice flavor can be!
Who says baking has to be complicated? If you’re having pumpkin spice cravings, but want to skip the hassle, you’re in for a treat with this pumpkin cake.
With just two ingredients, pumpkin puree and cake mix, you can whip up a delectable pumpkin cake that’s moist, flavorful and perfect for fall. Any flavor of cake mix will work, but spice cake or vanilla cake mix complements the pumpkin flavor wonderfully.
While the simplicity of a pumpkin cake mix recipe is hard to beat, there’s no harm in getting creative. Feel free to add chocolate chips, chopped nuts, or spices like cinnamon and nutmeg to your cake mix for added depth of flavor.
With minimal effort and maximum flavor, our pumpkin cake recipe is the perfect dessert for fall gatherings or weeknight treats.
How to Make Pumpkin Cake
Find full instructions in the printable recipe card.
Ingredients
- 1 box Spice Cake Mix
- 1 3/4 cups Pumpkin Puree (approximately 1-15oz can)
Cream Cheese Frosting Ingredients:
- 1 package (8oz) Cream Cheese, softened
- 1/2 cup Butter, softened
- 2 teaspoons Vanilla Extract
- 4-6 cups Powdered Confectioners Sugar
- 8oz Cool Whip
Directions:
Preheat the oven to 350 degrees F.
Grease an 8″ x 8″ cake pan with non-stick cooking spray and set aside.
In a large mixing bowl, combine cake mix and canned pumpkin. Stir until the mixture is smooth and all the dry cake mix is incorporated.
You can mix in a teaspoon of pumpkin pie spice.
The cake batter may appear thick and sticky due to the pumpkin puree. If it seems too thick, you can add a tablespoon or two of water to achieve a smoother consistency.
Pour the cake batter into the prepared baking dish and bake cake for 25-28 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before frosting.
For the cream cheese frosting, beat together the butter and cream cheese until completely combined.
Add in the vanilla extract and powdered sugar, adjusting the amount of powdered sugar to your personal preference.
Gently stir in the cool whip until combined and not streaky, being careful not to overmix.
Use an offset spatula or the back of a spoon to cover the top of the cake completely with the cream cheese icing.
Refrigerate your 2 ingredient pumpkin spice cake until ready to serve.
Relevant Recipes
2 Ingredient Pumpkin Cake Recipe FAQs
While any flavor of cake mix can technically be used, spice cake mix and yellow cake mix are the most popular choices for 2-ingredient pumpkin cake. These flavors pair well with the pumpkin and spices, creating a delicious combination.
Yes, you can make a 2-ingredient pumpkin cake in a bundt pan. Ensure proper greasing, adjust baking time as needed, and allow the cake to cool before gently removing it. Decorating the bundt cake with glaze or powdered sugar can enhance its presentation.
2 ingredient pumpkin cake recipe
Ingredients
- 1 package (8oz) Cream Cheese, softened
- 1/2 cup Butter, softened
- 2 teaspoons Vanilla Extract
- 4-6 cups Powdered Confectioners Sugar
- 8oz Cool Whip
Instructions
Preheat the oven to 350 degrees F.
Grease an 8" x 8" cake pan with non-stick cooking spray and set aside.
In a large mixing bowl, combine cake mix and canned pumpkin. Stir until the mixture is smooth and all the dry cake mix is incorporated.
You can mix in a teaspoon of pumpkin pie spice.
The cake batter may appear thick and sticky due to the pumpkin puree. If it seems too thick, you can add a tablespoon or two of water to achieve a smoother consistency.
Pour the cake batter into the prepared baking dish and bake cake for 25-28 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before frosting.
For the cream cheese frosting, beat together the butter and cream cheese until completely combined.
Add in the vanilla extract and powdered sugar, adjusting the amount of powdered sugar to your personal preference.
Gently stir in the cool whip until combined and not streaky, being careful not to overmix.
Use an offset spatula or the back of a spoon to cover the top of the cake completely with the cream cheese icing.
Refrigerate your 2 ingredient pumpkin spice cake until ready to serve.
Contains affiliate links