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
I featured this on my blog yesterday in a round-up of 2 ingredient recipes (with a link back of course):
http://www.snugasabugbaby.com/two-ingredient-treats/
I am VERY excited to try it
Thanks for sharing.
-Alisha @ SnugasaBugBaby.com
Hi,
I have a stupid question. Usually a box cake mix says to add oil and eggs, am I to assume that with this cake recipe, I only mix the pumpkin puree and box mix and nothing else? And, without the oil and eggs, it is still moist and delicious??
Yup that’s it, the mix and pumpkin. You can read through all the comments and see all the variations that people have used- there are some really good ideas. Enjoy!
Just wondering… by powdered sugar do you mean icing sugar? Thanks!
Yes icing sugar will work! Enjoy!
This was sooo delish. Couldn’t be easier to make. Thanks so much for a wonderful recipe.
Any idea what the calorie per muffin would be for the yellow
cake mix with pumpkin only? How about the fat grams?
Thanks
They are very good!!
No, I haven’t figured that out. Sorry. But you can try plugging it into a calorie counter site like http://nutritiondata.self.com/
Thanks,
Robin Sue
weight watchers recipe so it couldnt be much, I think the whole recipe is 17 points!
from the white cake box mix and can of pumpkin on my lap:
There are 1600 calories in the whole box (160 calories/serving x 10 servings), and 140 calories in the whole can (40 calories x 3.5 servings)
=1750 calories in the whole recipe. Divide that by however many muffins/servings you are making it into, and poof, your 5th grade math teacher would be proud!
Lets say you make it into 24 muffins:
1750/24= 73 calories per muffin
So has anyone ever tried making this in a bundt pan? I am going to try it this weekend and would like to know if it may need a little longer to cook? Thanks this recipe looks so amazing!!
I wouldnt recommend a bundt pan, its very sticky and probably would be hard to get out in one piece.
What about if you used one of those “rubber” type bundt pans – so you could technically fold it back when trying to remove it from the bundt? I may try that over the weekend cause I think this would be a great bundt cake – or I may try it as cupcakes!
I made this cake today and it turned out wonderful! Very moist and flavourful! I used a carrot cake mix and frosted it with cream cheese icing. Delicious! I baked it in an 8 inch square glass pan and added 15 minutes to the cooking time. I allowed it to cool completely before taking it out of the pan. It just popped right out.
I haven’t gotten to make it yet but adventuring TONITE! Question or Comment tho; everyone is talking about adding the extra spice and how yummy that is, wldnt that be the biggest difference between the Pure and the Mix if the Pumpkin? Maybe a little more moisture, but Ur spices are already added…And another AWESOME 2 ingredient receipe is an Angel Food cake and can of Crushed Pineapple. Just mix the 2 and put in 9 X 13 and bake. It Rocks!!
Hi Nicki- I used the pure pumpkin with this and have yet to try the pie filling so not sure of the results, but yes it would add the spice. Some add cinnamon, or pumpkin spice, or nutmeg… It’s a nice foundation for creativity. Never tried that Angel Food recipe- must give it a go this summer- thanks! Have fun! Robin Sue
I want to try the Angel Food version, but what size can of crushed pineapple? I am assuming I shouldn’t drain it, right? Did you use a glaze or frosting for this cake? If not, any ideas?
Just got thru with the cake a bit ago…my son (12) gagged when he got the Apple Cider Vinegar out for me and begged me to not use the glaze. So I thought, give it a shot. ITS FABULOUS!! WHEN I make it again I will add a little more spice since it doesn’t have icing but either way its wonderful, and my sons love it, my husband who likes nothing, one of my friends, and 3 of my sons friends. That’s a lot for one little cake and I haven’t even officially served it yet. LOL Thx Robin and I hope U enjoy the Angel Pineapple cake. Low Cal Low Sugar taste great and quick…how awesome!!
Hi Nicki
Holy cow you used apple cider vinegar in the icing?! It just calls for plain ole apple cider, but now that you mention it, I bet the ACV had a nice zing! I may try it next time, you just may have started something!
I do look forward to trying that Angel Pineapple cake, so nice and easy for potlucks!
Robin Sue
I used a spice cake mix instead of a yellow cake mix and it turned out GREAT!!!
I added a couple tsp of cinnamon and vanilla i could have eaten the batter without baking it hehehe but the cake came out good!
This also makes great cookies. Try chocolate cake mix, one can pumpkin. Jump it up a notch by adding nuts and dried cherries or craisen’s. I also used it with a german chocolate cake mix and added coconut and pecans.
I’ve been making this recipe for several years, I make it into 18 muffins. They’re great for breakfast, low cal and yummy. My recipe calls for a spice cake mix and I usually add a little water when mixing it up. Love it!
Thank you for sharing this recipe! I made it with a spice cake mix and added walnuts!! My husband said it’s the best desserst ever!!!
thanks again
I made this today into 18 muffins. Topped with a little cinnamon cool whip…oh my, so good!
I made cupcakes today with Spice Cake mix and a can of pumpkin. It was absolutely delicious! No one could believe it was so easy and healthy. I made a quick cream cheese frosting with whipped cream cheese and powdered sugar. Divine!!
I used this with a gluten free cake mix and some pumpkin spice and it turned really nice.
I was wondering if anyone had ever done this with sweet potato puree or even mashed overripe bananas?
Made this cake tonight with my roomies it was delicious!! It put me in the Fall mood:)
Thanks for sharing!
I just made this with my own homemade yellow cake mix…super delish! I usually make this with a spice cake mix, pumkin pie spices & chocolate chips. I also add 1-2 tablespoons of water…
I Looooove pumkin, so I’m always up for a new pumkin recipe. Thanks for sharing yours!
Will try this asap – only have a 30 oz can so I guess it’s two versions. Love all the collaboration with tips and variations. But now you have my mind churning: do you think it’s possible to do a 2 ingredient cake with pureed BEETS and a cake mix? Natural red velvet or a really deep dark chocolate cake.
Not sure about beets- it could work out fine. When I try a recipe, I make 1/2 so not to waste the entire thing if it all goes wrong. Let me know if you do try it out!
Love these. I did add pecans, though. Delish!
Very good recipe. Made it today but with a 29oz can of pumpkin it made it like a pumpkin pie cake. It was very delicious. Thanks for the recipe
So no eggs, no oil, u don’t make the cake mix like it says on the box?
Only the dry mix and pumpkin. That’s it. Easy! Enjoy
Just made this as a bundt cake, I’m never making any other pumpkin cake again! Fantastic!
I just made this and couldn’t wait for it to cool before trying it. I doubled the recipe for the glaze so that each piece is covered. I also poked some holes in the cake and poured on the glaze while still warm and the glaze seeps into the holes. I saw this on Noble Pig’s website and on that recipe the glaze was increased for a 1 1/2 batch. By poking holes in the cake it didn’t seem bland, but maybe a little pumpkin pie spice would be good in the batter, or I may make another one tonight with spice cake mix and see what that is like. I have to send one along with my hubby for his weekend hunting up north with the guys this weekend! Thanks for this, I found you from a pin on Pinterest!
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