2 Ingredient Pumpkin Cake with Yellow Cake Mix
This 2 ingredient pumpkin cake with yellow cake mix is one of the easiest fall desserts you can make.
All you need is a box of yellow cake mix and a can of pumpkin puree to make a soft, flavorful cake without eggs, oil or butter.
The pumpkin adds richness and plenty of fall flavor while keeping the recipe incredibly simple.
Once cooled, top it with cream cheese frosting for the perfect finishing touch.
It’s an easy choice for Thanksgiving, fall parties, potlucks or weekend baking.
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Why You’ll Love This 2 Ingredient Pumpkin Cake
- Only 2 ingredients – All you need for the cake itself is yellow cake mix and pumpkin puree.
- No eggs or oil – The pumpkin replaces the usual wet ingredients added to boxed cake mix.
- Easy fall dessert – It takes just a few minutes to mix together before going into the oven.
- Easy to customize – Add pumpkin pie spice, chocolate chips or your favorite cream cheese frosting.
- Great for gatherings – It’s an easy cake to make for fall parties, potlucks or Thanksgiving desserts.
What are the ingredients for a 2-ingredient pumpkin cake?
You only need two ingredients to make the cake itself:
- Yellow cake mix – The shortcut base for the cake. You don’t need to prepare it according to the directions on the box.
- Pumpkin puree – Use one 15-ounce can of 100% pure pumpkin, not pumpkin pie filling. It replaces the eggs and oil normally added to cake mix.
Optional: Add about 1 teaspoon of pumpkin pie spice for more pumpkin spice flavor and finish the cooled cake with cream cheese frosting.
How to Turn a Yellow Cake Mix into a Pumpkin Cake
- Combine the ingredients. Mix one box of yellow cake mix with one 15-ounce can of pumpkin puree.
- Add pumpkin pie spice if you’d like.
- Spread in the pan. The batter will be much thicker than regular cake batter, so spread it evenly into your prepared baking dish.
- Bake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before adding the frosting.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Yes. Spice cake mix works especially well because the warm spices are already included. If you use yellow cake mix, add pumpkin pie spice or cinnamon for more fall flavor.
The unfrosted cake can be stored covered at room temperature for a couple of days. If you add cream cheese frosting, store the cake covered in the refrigerator.
Yes. Canned pumpkin puree can be mixed directly with boxed cake mix to make an easy pumpkin cake. The pumpkin adds moisture and flavor, so you don’t need to add the eggs, oil or water normally called for on the box.
If you’re loving this easy cake recipe, don’t miss these other cozy fall favorites:
- Try our Panera Pumpkin Muffins for a bakery-style pumpkin treat that’s perfect with your morning coffee.
- Pumpkin Cake Mix Cookies are a quick and delicious option when you want something sweet without the fuss.
- Serve up Mini Pumpkin Bundt Cakes at your next fall gathering—they’re cute, flavorful, and always a hit.
- Browse our full lineup of Pumpkin Desserts for even more warm and spiced treats to celebrate the season.
- Looking for more cozy bakes? Our Fall Cake Recipes are packed with flavor and perfect for any autumn occasion.
- Have another box of cake mix in the pantry? Check out these recipes using yellow cake mix for even more easy dessert ideas.
KitchenAid 9 x 13-In Nonstick Aluminized Steel Cake Pan, Dishwasher Safe, Contour Silver
Simply Organic Pumpkin Spice Organic, 1.94 Ounce
2 ingredient pumpkin cake recipe
Ingredients
- 1 box Yellow Cake Mix
- 1 ¾ cups Pumpkin Puree approximately 1-15oz can
- 1 package 8oz Cream Cheese, softened
- ½ cup Butter softened
- 2 teaspoons Vanilla Extract
- 4-6 cups Powdered Confectioners Sugar
- 8 oz 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.
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