• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amira's Pantry
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
menu icon
go to homepage
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
subscribe
search icon
Homepage link
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
×
Home » Desserts

2 Ingredient Pumpkin Cake

Published: Oct 29, 2023 · Modified: Dec 5, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

  • Share
  • Tweet
  • Yummly
Jump to Recipe

This Pumpkin Spice Cake is so easy to make. It's moist and flavorful, with just the right amount of spice to satisfy your fall cravings.

Apiece of pumpkin cake on a white plate with a fork.
Jump to:
  • ❤️ Why You'll Love It
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Tips for Success
  • 🧺 Storage
  • ⌛ Make Ahead
  • 🍽️ Serve With
  • 👩‍🍳 Variations
  • 💬 FAQs
  • 📣 Related Recipes
  • 🥣 Equipment
  • Easy Pumpkin Spice Cake

❤️ Why You'll Love It

  • You only need two simple ingredients, the frosting is optional, which makes this moist cake budget-friendly.
  • It takes only five minutes to prep this cake, so you don't have to worry about spending a lot of time in the kitchen or necessarily need an electric mixer.
  • The cake is filled with sweet pumpkin and warm spices flavor so it's perfect for fall.

Why wait until Thanksgiving to make this tasty cake? You can make it any day of the week, it's that easy to make!

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Ingredients to make the cake recipe with text overlay.
An easy recipe that starts with a box of cake mix and a can of pumpkin puree.

📋 Ingredient Notes

  • Spice Cake Mix - Using a boxed spice cake mix gives this cake not only a great flavor but makes it easy to make. You will need a box of your favorite brand.
  • Pumpkin Puree - I used canned pumpkin puree, however, you can use homemade cooked pumpkin also.
  • Frosting - Pick up your favorite type of frosting, or whip up a batch of homemade frosting. I like to use this simple cream cheese frosting recipe.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A collage of four images showing how to make the cake recipe.
Warm flavors of fall in a delicious easy cake.
  1. In a large mixing bowl mix together pumpkin puree and dry cake mix.
  2. Pour the cake batter into the pan and bake in the center of your 350-degree preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  3. Let the cake cool in the pan for 5 minutes then transfer to a cooling rack to cool completely before frosting.

💡 Tips for Success

  • Prepare your baking dish with non-stick cooking spray or you can grease and flour your dish this will prevent the cake from sticking.
  • If you want to remove the cake from the baking dish and serve it on a cake platter instead of from the baking dish then I recommend that you line your baking dish with parchment paper for easy removal.
  • Before you purchase your cake mix in the grocery store, check the ounces on the boxes, some of the boxes have shrunk in size. Look for a mix that has 15.25 ounces for the best results in this recipe.
  • When it comes to baking cakes, I've found that using an aluminum cake pan works best, however, you can use glass as well.
  • Make sure to let the cake cool completely before frosting to prevent the frosting from melting

🧺 Storage

The unfrosted pumpkin spice cake can be stored in an airtight container at room temperature for up to four days. Or store the frosted cake in the fridge for up to one week.

⌛ Make Ahead

One great thing about easy two-ingredient cakes like this one is that they can be made ahead. You can make this cake up to 24 hours in advance. I like to make mine the night so I know it will be fresh and moist the next day.

🍽️ Serve With

This delicious cake is a great way to end your holiday meal. And these Roasted Turkey and Cheesy Mashed Potatoes recipes are always on my holiday dinner table.

However, you can also serve the cake with a scoop of vanilla ice cream or a cup of your favorite coffee or tea.

👩‍🍳 Variations

  • For a more intense pumpkin spice flavor, add 1 teaspoon of pumpkin pie spice to the cake batter.
  • You can also use white or yellow cake mix and add some pumpkin pie spice to it.
  • You can also add some chopped nuts, dried cranberries or chocolate chips to the batter for an extra crunch and burst of flavor.
  • Pour the batter into mini muffins or bundt pan for a change. Adjust baking time accordingly.
  • Top your cake with your favorite frosting, or with a sprinkle of powdered sugar if you are not a fan of frosting.
A close up look at a square of pumpkin spice cake frosted with cream cheese frosting.

💬 FAQs

How can I tell when a cake is done baking?

You can check if your cake is finished baking by inserting a toothpick or cake tester in the middle of the cake. If it comes out clean, then your cake is ready to be taken out of the oven. You can also gently press down on the top of the cake - if it springs back, then it's done baking.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked pumpkin that has been pureed into a smooth consistency. Pumpkin pie mixture, on the other hand, contains added sugar and spices for a specific flavor intended for use in pumpkin pie recipes.

📣 Related Recipes

  • This Pumpkin Bundt Cake with Cream Cheese Frosting is another easy and delicious pumpkin dessert that will be a hit at any fall gathering.
  • If you love the flavor of pumpkin spice with the addition of nuts you may also enjoy this Pecan Pumpkin Cake recipe.
  • Do you love chocolate cake and pumpkin? If so, you will fall in love with this Chocolate Pumpkin Cake recipe.

Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises!

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Amira's Pantry!

🥣 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Large mixing bowl
  • Hand mixer or a wooden spoon.
  • 9x13 baking dish - Metal or glass.

Easy Pumpkin Spice Cake

Here is a simple pumpkin spice cake that uses only two ingredients! No eggs, no oil and no milk. A perfectly moist cake that can be served on its own or topped with optional frosting.
5 from 2 votes
Print Pin Rate Save Saved!
Prevent your screen from going dark
Course: cakes
Cuisine: American
Diet: Halal
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Servings: 12 Servings
Calories: 286kcal
Author: Amira

Ingredients

  • 15 oz box Spice cake mix
  • 1 can pumpkin puree 15oz
  • 1-2 cup cream cheese frosting or dusting of powdered sugar or any frosting of your choice

Instructions

  • Preheat oven to 350F and line an 9x13 baking pan with parchment paper. Set aside
  • In a large mixing bowl combine cake mix with pumpkin purée well using a wooden spoon or spatula.
  • Pour the cake batter into the pan and bake in the center of your oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  • Let the cake cool in the pan for 5 minutes then transfer to a cooling rack to cool completely before frosting.

Notes

  • You can use any frosting you like, our favorite is cream cheese frosting.
  • Use canned or homemade pumpkin puree.
  • Please check the nutrition disclaimer policy.
Storage:
Leftover, unfrosted pumpkin spice cake can stay fresh on the counter for up to 4 days.
Refrigerate leftover cake in an airtight container for up to a week.
Leftover stale pumpkin spice cake are great to make pumpkin cakesicles.
Variations:
To make pumpkin spice cupcakes: Divide the batter between two cupcake tins (12 cupcakes each) and bake for 15 minutes.
To make a layer cake: Pour cake into two 8-inch cake pans and bake for 20-25 minutes then spread frosting in the middle and on top. Decorate as you like.
Use sweet potatoes instead of pumpkin puree for a different flavor.
Add more spices if you like cloves, cinnamon or nutmeg are among the best spices for fall treats.
Mix in some chopped pecans or walnuts for a nutty flavor and a crunch.

Nutrition

Calories: 286kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 289mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5513IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

Sign up and learn more about Mediterranean flavors

Would you like to save this post?

We'll email this post to you, so you can come back to it later!

More Dessert Recipes

  • Rice Krispie Treats with Marshmallow Cream
  • An overhead image of some peanut butter and jam cookies on a serving platter.
    Peanut Butter and Jelly Cookies
  • An overhead image of pretzel bites on a white plate.
    Peanut Butter Pretzel Bites
  • Strawberry Shortcake Cupcakes
  • Share
  • Tweet
  • Yummly

About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Amira Photo

Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
More About Me…

Search for a recipe:

Reader Favorites

  • A white plate with two biscuit pieces with sausage gravy on top.
    Turkey Sausage Gravy
  • A top view pf a white bowl of potato soup.
    Instant Pot Chicken and Potato Soup
  • A pan with no wine chicken francese pieces topped with lemon rinds with a spoon scooping the sauce.
    Chicken Francese Recipe; Without Wine
  • A piece of chocoflan on a white dessert plate with caramel dropping down its side.
    Chocolate flan cake
  • Kitchen tongs scooping some pasta with alfredo sauce from a skillet.
    Alfredo Sauce Without Cream
  • A close up picture of a chicken shawarma wrap placed on a awhite countertop with a lemon wedge on the side.
    Chicken Shawarma Recipe

Footer

^ back to top

About

  • About Me
  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for our latest recipes

Contact

  • Contact Us

Copyright © 2024 - Amira's Pantry

As an Amazon Associate I earn from qualifying purchases.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required