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This 2 ingredient pumpkin cake comes together in minutes and bakes up perfectly spiced, tender, and fluffy every single time. It’s the ultimate dessert for any fall gathering or when the sweet tooth hits!
Your Go-To Quick Fall Cake
- Ridiculously Easy: Just two ingredients and you’ve got a tender, flavorful fall dessert, minimal effort, maximum wow.
- Versatile Fun: Bake it as a cake, muffins, cupcakes, or even mini loaves, perfect for any occasion or craving.
- Perfectly Cozy: I’m telling you, every bite gives you that warm, comforting pumpkin flavor that is Fall in such a short amount of time!
Two-Ingredient Pumpkin Cake Ingredients
- Add-in Variations: Fold in chocolate chips, swirl in caramel, or add ½ cup of chopped walnuts or pecans for extra crunch and flavor.
- Pump Up the Spice: Boost the fall flavor by adding ½–1 teaspoon of pumpkin pie spice, it really makes this pumpkin cake shine!
- Use Real Pumpkin: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Cupcake Option: Want individual servings? Bake these as cupcakes, following the baking time listed on your boxed cake mix.
- Add Eggs: For an extra fluffy version, add 2 or 3 whole eggs, but it’s already soft and tender just as it is.
How to Make 2-Ingredient Pumpkin Cake
This easy 2-ingredient pumpkin cake is one of my favorite quick fall treats! I always keep a few boxes of spice cake mix and cans of pumpkin puree on hand. That way, I can make this cake or my 3-ingredient pumpkin cookies when I need a quick treat!
- Mix: Preheat the oven to 350ºF. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. Add the cake mix and can of pumpkin puree to a large mixing bowl and mix together until smooth and combined. The batter will be quite thick.
- Bake: Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before topping with your desired *topping and serving.
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Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside.
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Add 1 (15.25-ounce) spice cake mix and 1 (15-ounce) can pumpkin puree to a large bowl and mix together until smooth and combined. The batter will be quite thick.
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Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake.
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Let the cake cool completely before topping with your desired topping and serving.
Storage Instructions:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days in an airtight container.
- Freezer: You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2–3 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2–3 hours or until fully defrosted when you’re ready to eat.
Calories: 169kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 238mgPotassium: 196mgFiber: 2gSugar: 18gVitamin A: 5516IUVitamin C: 2mgCalcium: 43mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Fall Desserts to Try
If you love this pumpkin cake, you’ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors.
