Two Ingredient Pumpkin Cake Recipe: 5-Minute Eggless Fall Treat
A quick and effortless autumnal treat with just cake mix and pumpkin for minimal prep and maximum flavor.
Image: HearthJunction Design Team
Two-Ingredient Pumpkin Cake: The Ultimate Easy Dessert
When simplicity meets seasonal flavor, magical desserts are born. Few recipes epitomize this better than the beloved two-ingredient pumpkin cake. Whether you crave a quick autumn treat, need a last-minute dessert for a gathering, or simply love the spiced aroma of pumpkin, this recipe delivers moist, irresistible cake with minimal ingredients and effort. Let’s explore every detail of this fuss-free favorite—from ingredients and step-by-step instructions to tips, serving ideas, and frequently asked questions.
Why We Love This Two-Ingredient Pumpkin Cake
- Super Simple: Just two pantry staples transform into a crowd-pleasing cake.
- No Eggs, Oil, or Milk Needed: This recipe is accidentally vegan (if using a vegan cake mix).
- Moist and Flavorful: Pumpkin keeps the cake tender and adds subtle earthy sweetness.
- Time-Saving: Perfect for last-minute baking needs—prep and bake in under an hour.
- Versatile: Easily customize with add-ins or toppings for endless variations.
Ingredients
- 1 (18.25 ounce) package spice cake mix
- 1 (15 ounce) can pumpkin purée (100% pure, not pumpkin pie filling)
That’s it! With just these two ingredients, you’re ready to bake.
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the spice cake mix and the canned pumpkin. Use a spatula or wooden spoon to blend until thoroughly mixed. The batter will be quite thick, but don’t worry—it’s supposed to be!
- Spread the batter evenly into your prepared pan, smoothing the top with a spatula.
- Bake for 25 to 30 minutes, or until a knife or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before cutting. Serve as-is, dusted with powdered sugar, or topped with your favorite frosting.
Baking Tips & Tricks
- Check for Doneness: Since ovens may vary, start checking at the 25-minute mark. A clean toothpick means the cake is ready.
- Storage: This cake keeps well covered at room temperature for up to 3 days and tastes even better the next day as flavors meld.
- Refrigeration: For longer storage, refrigerate in an airtight container for up to 5 days. Serve chilled or at room temperature.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge for best texture.
Ingredient Variations
| Ingredient | Possible Substitution | Effect on Cake |
|---|---|---|
| Spice Cake Mix | Yellow cake mix + 1-2 tsp pumpkin pie spice | Slightly milder spice flavor |
| Pumpkin Purée | Sweet potato purée or butternut squash purée | Subtly different flavor, same texture |
Add-Ins & Customizations
- Stir in 1/2 cup chopped walnuts, pecans, or chocolate chips for extra texture.
- Top with cream cheese frosting or a simple glaze for added decadence.
- Add a handful of dried cranberries or raisins for a sweet-tart twist.
- For extra spice, mix in ground cinnamon, nutmeg, or ginger to taste.
Serving Suggestions
This cake is flavorful enough to serve on its own, but the right garnish or accompaniment can take it to the next level:
- Dust with powdered sugar before serving for a classic finish.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Frost with cream cheese icing for a bakery-worthy treat.
- Drizzle with caramel sauce or maple syrup for an autumnal touch.
Frequently Asked Questions (FAQs)
Can I use a different flavor cake mix?
Yes, you can substitute spice cake mix with yellow or white cake mix. For best results, add 1-2 teaspoons of pumpkin pie spice to mimic the traditional autumn flavor.
Does pumpkin pie filling work instead of pumpkin purée?
It’s best to use pure pumpkin purée, as pumpkin pie filling contains added sugar and spices, which can alter the cake’s taste and texture.
What others are reading
Can I bake this recipe as muffins?
Absolutely. Scoop the batter into a greased or lined muffin tin, filling each well about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the cake.
Can I make this recipe gluten-free?
Yes, use a gluten-free spice cake mix to accommodate dietary needs. The rest of the ingredients remain the same.
Nutritional Information (Approximate Per Serving)
- Calories: 190
- Fat: 3g
- Carbohydrates: 38g
- Protein: 2g
- Fiber: 2g
- Sugar: 18g
Values may vary based on brand of cake mix and size of serving.
Make-Ahead & Storage Tips
- Make-Ahead: Bake a day ahead. Cake flavors deepen and texture improves after resting overnight.
- Storing Leftovers: Cover and keep at room temperature up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual slices tightly and freeze for quick desserts later.
Helpful Baker’s Notes
- The batter’s thick texture is normal and helps produce a very moist cake.
- The finished cake will not rise as much as traditional cake recipes due to the absence of eggs and oil, but it will remain deliciously dense.
- If desired, add a pinch of salt to intensify the autumnal flavors.
Perfect Occasions for Two-Ingredient Pumpkin Cake
- Thanksgiving dinner or potlucks
- Halloween parties
- Office gatherings and bake sales
- Weekend baking with kids
How This Cake Delivers on Convenience and Flavor
This pumpkin cake is a dream come true for anyone seeking dessert with zero fuss. With just two pantry staples and under an hour from prep to plate, it’s accessible for both novice bakers and seasoned pros. The result is a flavorful, moist cake that takes on spiced undertones and a deep golden hue—no stand mixer, fancy ingredients, or complicated techniques needed.
Reader Reviews & Alternatives
“I used a yellow cake mix and added a tablespoon of pumpkin pie spice for extra flavor. Quick, delicious, and a hit with my family!”
“Tried this as muffins—so easy, and perfect for busy mornings!”
Many home bakers experiment with different cake mixes, add-ins, or frostings—you can too! The base recipe is forgiving and open to creativity.
More Ways to Use This Recipe
- Pumpkin Bars: Bake in a jelly roll pan, cut into bars, and dust with cinnamon sugar.
- Pumpkin Sheet Cake: Frost with spiced cream cheese icing for an easy sheet cake to serve a crowd.
- Layered Trifle: Cut cooled cake into cubes and layer with whipped cream and caramel sauce in a trifle dish.
Summary
If you crave a fuss-free, quick-to-prep dessert that doesn’t skimp on seasonal flavor, the two-ingredient pumpkin cake is your new go-to. Moist, warmly spiced, and endlessly adaptable, this cake is proof that great baking doesn’t have to be complicated. With just a box of spice cake mix and a can of pumpkin purée, you’re always just minutes away from a satisfying homemade treat.
Frequently Asked Questions (Quick Glance)
- Can I use pumpkin pie filling? Not recommended. Stick to 100% pure pumpkin purée for best results.
- How can I add more flavor? Stir in nuts, chocolate chips, extra spices, or top with your favorite frosting.
- Can I freeze the cake? Yes, slice and freeze leftovers for up to 2 months.
- Can kids help make this? Absolutely! It’s a perfect recipe for little helpers since there’s no raw egg or complicated steps.
Ready to Bake?
Gather your ingredients, preheat your oven, and enjoy the aromas of spiced pumpkin filling your kitchen. There’s nothing quite as satisfying—or as easy—as baking this two-ingredient pumpkin cake. Enjoy every bite and share the simplicity with friends and family!
References
- https://www.allrecipes.com/recipe/77375/two-ingredient-pumpkin-cake/
- https://www.youtube.com/watch?v=Mlcbko8cAng
- https://www.allrecipes.com/gallery/most-popular-pumpkin-cakes/
- https://www.allrecipes.com/article/two-ingredient-pumpkin-spice-muffins-tiktok/
- https://www.tapatalk.com/groups/foodbankcookbook/2-ingredient-pumpkin-cake-t119.html
Similar Articles
Read full bio of Shinta
