2 Ingredient Pumpkin Cake
A quick and cozy fall dessert made with just spice cake mix and pumpkin puree. Soft, flavorful, and ready in minutes!
Servings: 12 servings
Equipment
- 1 9 x 13 x2-inch baking pan
Ingredients
- 1 (15.25-ounce) spice cake mix
- 1 (15-ounce) can pumpkin puree
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside.
- 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.
- 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.
- Let the cake cool completely before topping with your desired topping and serving.
Notes
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.
Nutrition
Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 238mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
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