Pumpkin Cake Made with Spice Cake and Pumpkin

This 2 ingredient pumpkin cake is one of my favorite fall shortcuts because it proves you don't need a long ingredient list to make a delicious homemade dessert. I always keep a box of spice cake mix and a can of pumpkin in my pantry, so when I'm craving something delicious - or need a quick dessert to share with neighbors or take to a gathering - this is one of the first recipes I make.

The pumpkin keeps the cake incredibly moist, while the spice cake mix adds all those warm cinnamon, nutmeg, and clove flavors that make fall baking so comforting. It's delicious on its own, dusted with powdered sugar, or topped with cream cheese frosting when I want to dress it up for a special occasion.

This was inspired by my 2 ingredient pumpkin muffin recipe on this site. I have received many questions about making a cake version of that muffin recipe. Here it is! It's just as easy and delicious. Another pumpkin cake on this site is this pumpkin pudding dump cake. It is very moist and delicious! You can find all of my Easy Pumpkin Recipes here.

Why I love this Easy Pumpkin Cake cake

This is one of my favorite shortcut pumpkin desserts because it checks every box: fast, affordable, and full of pumpkin spice flavor.

• 2 Ingredient Pumpkin Cake: This recipe uses just a box of spice cake mix and a can of pumpkin puree, making it one of my favorite pantry desserts when I'm craving something delicious without a trip to the store.
• Pumpkin Cake with Cake Mix: With only about 5 minutes of prep, this is one of the quickest fall desserts I make. Just mix, pour, and bake!
• Moist Pumpkin Cake: The pumpkin puree creates a soft, rich texture that's somewhere between a classic cake and a pumpkin snack cake, so every bite stays wonderfully moist.
• Easy Pumpkin Dessert: This is the perfect recipe for kids, beginner bakers, or anyone who wants a homemade dessert without measuring a long list of ingredients. Simply dump, stir, and bake.
• Pumpkin Spice Cake: Enjoy it just as it comes out of the oven, dust it with powdered sugar, spread on cream cheese frosting, or serve each slice with a scoop of vanilla ice cream for an extra-special fall treat.

Ingredients - Pumpkin Cake with Cream Cheese Frosting (cake mix)

Yes, you truly only need two ingredients to make this pumpkin spice cake. I sometimes add frosting, depending on the occasion, but it’s completely optional.

Spice Cake Mix – I usually use Betty Crocker because the flavor and texture are consistently great for this recipe.
100% Pure Pumpkin Puree – Use a 15-ounce can of pure pumpkin, not pumpkin pie filling.
Optional Frosting – Cream cheese frosting tastes great with the warm pumpkin spice flavors. I don't hesitate to use a container of store bought frosting!

Substitutions - Using Yellow Cake Mix

If you don't have any spice cake mix at home, you can use yellow cake mix and add pumpkin spice mix. I have a simple recipe here for homemade pumpkin pie spice mix. If you happen to have apple pie spice mix, it's fairly similar to the pumpkin pie mix so that can also be used.

How to Make Pumpkin Cake Using Boxed Spice Cake and Pumpkin

Truly, this is one of the easiest pumpkin desserts you can make. The mixture of a can of pumpkin puree and pumpkin spice flavor cake mix amazingly tastes so much like fall! That's why I love it.

Preheat oven to 350 degrees F.

Step 1 Add canned pumpkin and cake mix to your bowl. Do NOT add the other ingredients stated on the back of the box.

Step 2 Mix the dry cake batter with the pumpkin. The batter is thick when mixed.

Step 3 Use nonstick cooking spray in your 9 x 13-inch baking dish.
Put mixed batter into baking dish.

Helpful Tip While Making Pumpkin Cake

Spray the back of your spoon with nonstick spray before spreading the batter. This dough is thick and won’t level out on its own, so smoothing the top helps it bake evenly.

Step 4
Bake for approximately 25 minutes. Use a toothpick and insert it into the center of the cake. The cake is done when the toothpick comes out clean.

After the cake cools, it's your option if you would like to frost this cake. Or, a scoop of ice cream on an unfrosted cake is also delicious!

Spice Cake Mix and Pumpkin Variations

So many fun variations that I've figured out for you! I have made these so I can tell you the correct oven temps., pan sizes and baking times.

How to Store Pumpkin Cake

Cover the top of the baking dish with plastic wrap (or aluminum foil) and refrigerate when storing. An airtight container also works. I would recommend keeping the cake in a single layer. This delicious pumpkin cake can be stored for 3-4 days if refrigerated.

This can be frozen if well-wrapped for about a month.

FAQ

Other Easy Pumpkin Dessert Recipes.

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5 from 4 votes

Pumpkin Cake - 2 Ingredient

This two-ingredient pumpkin spice cake is so delicious that you will be surprised at how easy it is to make! The cake itself only has 2 ingredients.  It has all the flavor of pumpkin spice and takes less than 1 hour to make. If you love frosting, pick up some cream cheese frosting at the grocery store to keep this recipe easy and quick.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: American

Servings: 15 squares

Calories: 286Kcal

Author: Susan Moncrieff

Ingredients

• 1 box spice cake mix
• 1 can pumpkin puree 15 oz pure pumpkin
• 1 container Cream cheese icing Optional - ready made & store bought

Instructions

• Preheat oven to 350 degrees F.
• Grease a 11 x 13 bake pan with nonstick cooking spray.  Line bottom and two long sides with parchment paper.
• Mix the contents of the canned pumpkin into the spice cake mix in a large sized bowl.  It will be a thick batter.  Do NOT add the ingredients from the cake instructions on the back of the cake mix box. 
• Spread evenly into your baking pan.  I recommend smoothing the top of the batter with a large spoon (spray nonstick cooking spray on the back of the spoon - the batter is sticky).
• Baking time is approximately 30 minutes.  Check if it is done by inserting a toothpick in the center.  When it comes out clean, remove from oven.
• Cool then spread optional ready made icing.

Notes

2 ingredient pumpkin muffins are just as delicious but are baked in muffin tins.

Can I use pumpkin pie filling instead of pumpkin puree?

Pumpkin pie filling has more spices and a sweetener like sugar. This recipe is made with a can of pumpkin puree (pure pumpkin).

Do I add the ingredients listed on the back of the box?

Correct. You only use the pumpkin puree and spice cake mix. If you really feel you need to add something, you can add a beaten egg. It will make the finished cake a little fluffier.  But it isn't required and not part of the original recipe.  

I only have yellow cake mix at home? Can I use that?

Yes, you can use yellow cake mix.  Adding approximately 1 ½ to 2 teaspoons of pumpkin spice seasoning will give you a nice flavor in your loaf.

Cover in plastic wrap after cooled, or place in a sealed container then store in the refrigerator  for up to 4 days.

Freezes well for 1 month if well wrapped. 

 

Nutrition (estimate)

Serving: 1g | Calories: 286Kcal | Carbohydrates: 48g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 286mg | Potassium: 186mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4411IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

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