You heard me. Two ingredients. Count them. One. Two. When my friend Bobby told me about this cake and that I would loooove it, I had to try it right away. It starts out with a cake mix *gasp* beat with a can of pumpkin filling. That’s it. The batter color was beautiful and since it had no raw eggs I got to taste that thick and creamy batter without fear. Delish. Bobby said that I could use any cake mix I wanted and that chocolate was delicious. I still needed to bake this up before I could say for sure that it would be a success. I have done all those fat free cakes in the past with apple sauce in place of oil and had to swallow tough and gummy cakes, pretending (hoping) each bite improved. When I removed this cake from the oven I was pleased with the beautiful color and texture. After it cooled I wanted a nice glaze, something with spunk. I thought to make up a glaze with apple cider to enhance the pumpkin flavor. The cider glaze was over the top good and I will make it again for other Fall-time cakes. After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one.
Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.
Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.
Thanks Bobby!
UPDATE- Read through the comments and see how others are making this cake. Carol made hers into soft cookies! Cathy from Noble Pig loved this cake too!
Update 9/28/11- Just made these the other day baked up in 8 (8 ounce) wide-mouth mason jars for my kids’ lunchboxes. Under baked them a few minutes so they would be a bit puddingy and kept it really simple by sprinkling them with powdered sugar. They loved these!
You may also like my Cinnamon Roll Pancakes
Robin Sue
196 Comments
What would happen if you did use the pumpkin pie filling? Our store didnt have just pumpkin.
Anon- I don't know if the filling works the same. May be too wet or sweet??
I just made these into "muffins"… OMG!!! I added a bit of nutmeg and cinnamon to the mix and it was HEAVEN!! Thank you so much for a wonderfully easy recipe!! This is now a keeper.
Mel- Thanks, so glad you all liked them!
My son is allergic to dairy,eggs and nuts so this recipe is awesome for him! i am making 3 or 4 loaf pan sized cakes for his party today (turning them into an airplane!)
i make this with spice cake and add shredded carrots. it's an amazing carrot cake clone. all it needs is cream cheese frosting.
this looks like a great recipe. i'm wondering how it would work for cake balls/cake pops, may have to try it out soon
Love it!! I just posted a very similar recipe… pumpkin puree and spice cake mix. I make them into little bites and call them pumpkin bread bites!
I've seen this on Pinterest for months now, so I'm finally going to take the plunge. Using a butter cake and the pumpkin and planning to use chocolate frosting!
just made this with a duncan hines spice cake mix…omg TO DIE FOR! and so super easy! thanks!
OMG, I made these today as muffins for my family (with a few alterations. We all enjoyed them so much that we each ate 3!
I used a Duncan Hines Yellow Cake mix and added in 1/4 tsp Nutmeg, 1/2 tsp Pumpkin Pie Spice, 1 tsp Cinnamon and 1/2 tsp of canola oil. Then I dusted them with powdered sugar just before we ate them.
Thanks for the wonderful recipe! I will be linking to it on my blog next Wednesday.
Sheila of Showcase Sisters
I saw this on Pinterest and decided to give it a try- I used a 9×4 loaf pan, and had to bake almost 40 min, which was no big deal, BUT, it was quite a bit crumbly. Am I doing something wrong? I followed the recipe exactly using Duncan Hines Spice Cake Mix and the full can of pumpkin, at 350 degrees. I can't get it into nice slices, it just crumbles. VERY delicious though!
Melingham- I think this is meant to be more of a shallow cake like in a 9×9 instead of a loaf. The long cook time of a loaf makes the cake dry out, leaving it crumbly. It is already a very thick dry batter and needs to cook faster- so try a 9×9. Better luck next time. Crumble it up into small cups, top with frosting and eat with a spoon for a nice little cuppy cake. Enjoy!!
This cake was delicious. I used an 8×8 pan (didn't have an 11×7) lined with parchment paper. I was taking it to a dinner with friends and couldn't risk it not coming out of the pan!
I added about 2 tablespoons unsweetened applesauce to the batter to loosen it up a bit, then topped it with crushed walnuts. It baked up beautifully – though I had to increase the baking time – soft through the middle and just right on the edges.
I subbed 1 tablespoon of rum for half the apple cider…it was. so. good. It made the glaze nice and boozy. Brandy or bourbon would be good too.
Thanks for the great recipe!
I made this as cupcakes and it was very delicious! I forgoed making a glaze or frosting of some sort though, so I guess it was more like muffins, but regardless it was delicious and I will make again!
I made this with GLUTEN FREE mix! It turned out great! Read about it here… http://www.realfoodallergyfree.com/2011/11/two-ingredient-pumpkin-bread-with-apple-cider-glaze/
Yummy! Would love if you added this to our Thanksgiving Recipe Blog Hop and we are offering a prize to the recipe with the most votes! http://is.gd/4G4FKm
I have thisin the oven now, can't wait to try it.
I have seen a lot of comments about it being thick and dry. I used Western Family brand pumpkin puree this time and it is a lot thicker coming out of the can than the Libbys brand I normally buy. I added some apple sauce to make it a little more moist and thin it down a bit.
I just finished making this with my 3.5 year old. It was the perfect recipe to make with her and she helped frost it (cream cheese frosting) and added her touch…multi-colored sprinkles. It was delish. Can't wait to try it again w/ nuts on top. Thank you!
so it just came out of the oven and smells great… I know it is going to be yummy because I was practically licking the bowl before washing it…
I took yellow cake mix and pumpkin and then added a bit of cinnamon, ground ginger, and ground cloves… (those were the spices listed for making pumpkin pie on the can… lol about 1/4 tsp of each; a bit more on the cinnamon)
It does come out thick when spreading into the pan to bake but I worked it into the corners and tried to level it out…
planning to top it off w/ a bit of powdered sugar after it cools completely…
found this link (like so many others) on PINTEREST!!!! Thanks so much…
forgive me for not reading through all the comments…this may have already been said…
I do this as cupcakes and cookies (though I do add an egg if I do cupcakes.)A couple tips to pass along this works really well with Spice Cake Mix…and if you like it less strong a flavor, Carrot Cake Mix. I prefer Betty Crocker even for yellow cake…..but that's my own pref. Also BIG TIP because the batter is so thick, and hard to stir, I put it in a zip lock bag, get all the air out, zip it up, then knead it until it is all evenly mixed, THEN (ya gotta love this) snip the corner and pipe it out onto the cookie sheet or muffin tin. It looks like "you know what" so play with it if you need to, cuz it will look the same when it comes out of the oven!!
Made this this afternoon finally. Like many others I made a few alterations and figured i'd share. I just kind of did it as I went with what I had (had pumpkin and half and half to use up) and it was pretty amazing (smells awesome!):
1 white cake mix
1 can of pumpkin
1 Tbsp half & half
1/4 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla
'custard':
8 Tbsp half & half
1 tsp vanilla
1/4 tsp pumpkin pie spice
mix all ingredients for cake and i put them in ramekins for 15-20 min at 350 or until done. mix 'custard' while baking. poke holes in cake when done with toothpick and pour 'custard' over holes. bake another 5 minutes!
I just made this (and totally doubled the apple cider glaze because we love icing!) and it is amazing! Thanks for sharing this easy and delicious recipe
Thanks for all the tips and ideas everyone!
Shipley90- we double the glaze too. Would tripling it be too much? Naw!!
I am not a big fan of pumpkin but am willing to try it simply because it's sitting on a piece of polish pottery!
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