2-Ingredient Pumpkin Cake

2-Ingredient Pumpkin Cake is one of those wonderfully simple desserts that makes fall baking feel effortless. Just a box of spice cake mix and a can of pumpkin puree create a soft, moist cake filled with warm cinnamon, ginger, and cozy pumpkin flavor. No eggs, oil, or complicated steps required.

The pumpkin adds natural moisture and gives every slice a lovely golden-orange color. Meanwhile, the spice cake mix brings just the right sweetness and comforting flavor. The result is a tender, slightly dense cake that’s delicious on its own, with a light dusting of powdered sugar, or topped with cream cheese frosting.

It’s especially handy when you want something homemade without pulling out half the pantry. Serve it as an afternoon treat, bring it to a gathering, or make it for a relaxed weekend dessert. Sometimes the simplest recipes are the ones worth keeping.

Recipe Yield: 9 servings

INGREDIENTS

1 box (15.25 oz) spice cake mix
1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

Optional Topping:
1–1½ cups prepared cream cheese frosting

INSTRUCTIONS

1. Preheat the Oven:
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and line with parchment paper, leaving an overhang for easy removal.

2. Mix the Batter:
In a large bowl, combine spice cake mix and pumpkin puree. Stir until no dry pockets remain. The batter will be thick, so don’t add the eggs, oil, or water listed on the cake mix box.

3. Fill the Pan:
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.

4. Bake the Cake:
Bake for 25–35 minutes, checking at 25 minutes, until the center is set and a toothpick inserted into the middle comes out without wet batter. A few moist crumbs are fine.

5. Cool Completely:
Let the cake cool completely in the pan. Then, carefully lift it out using the parchment paper.

6. Frost and Serve:
If desired, spread cream cheese frosting over the cooled cake. Slice into 9 squares, sprinkle lightly with a few cake crumbs from cutting, and serve.

Helpful Tips to Perfect This Recipe

• Use Pure Pumpkin: Choose 100% pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices that can change the cake’s flavor and texture.
• Expect a Thick Batter: This mixture is much thicker than traditional cake batter. Stir until evenly combined, then spread gently into the pan. There’s no need to add extra liquid.
• Check the Center: Pumpkin keeps this cake wonderfully moist, so don’t expect a completely dry toothpick. Look for a set center and a few moist crumbs rather than wet batter.
• Store It Properly: Keep unfrosted cake covered at room temperature for up to 2 days. Refrigerate frosted cake in an airtight container for up to 4 days.