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A square slice of moist pumpkin cake made with yellow cake mix and topped with creamy white frosting sits on a black plate atop a white checkered cloth. A blurred piping bag and plate are visible in the background.

2 ingredient pumpkin cake recipe

An easy 2 ingredient pumpkin cake with yellow cake mix and pumpkin puree. This simple fall dessert is full of pumpkin flavor and delicious topped with cream cheese frosting.

Course Cake, desserts
Cuisine American
Keyword 2 ingredient pumpkin cake, 2 ingredient pumpkin cake with yellow cake mix
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Author momma lew

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

  1. Preheat the oven to 350 degrees F.
  2. Grease an 8" x 8" cake pan with non-stick cooking spray and set aside.
  3. In a large mixing bowl, combine cake mix and canned pumpkin.
  4. Stir until the mixture is smooth and all the dry cake mix is incorporated.
  5. You can mix in a teaspoon of pumpkin pie spice. 
  6. 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.
  7. Pour the cake batter into the prepared baking dish and bake cake for 25-28 minutes, until an inserted toothpick comes out clean.
  8. 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.
  9. For the cream cheese frosting, beat together the butter and cream cheese until completely combined.
  10. Add in the vanilla extract and powdered sugar, adjusting the amount of powdered sugar to your personal preference.
  11. Gently stir in the cool whip until combined and not streaky, being careful not to overmix.
  12. Use an offset spatula or the back of a spoon to cover the top of the cake completely with the cream cheese icing.

Recipe Notes

Keep your cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for later!