Two-Ingredient Pumpkin Spice Cake
This exceptionally simple pumpkin spice cake combines pure pumpkin with a boxed spice cake mix to produce a moist, tender dessert with warm seasonal flavor. Cream cheese frosting may be added after cooling for a rich, creamy finish.
Pin it to remember it!
Print Recipe
Ingredients
For the Cake
- One 15-ounce box spice cake mix preferably Duncan Hines
- One 15-ounce can pure pumpkin purée not pumpkin pie filling
For the Optional Topping
- 1 –2 cups cream cheese frosting either prepared at home or purchased ready-made
Instructions
- Heat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper, then place the prepared pan aside.
- Empty the pure pumpkin purée and spice cake mix into a large mixing bowl.
- Stir the ingredients together with a wooden spoon or flexible spatula until the batter is smooth, evenly blended, and free of dry pockets. Mixing by hand helps prevent the batter from being overworked and supports a tender texture.
- Transfer the pumpkin spice batter to the parchment-lined pan. Smooth the surface into an even layer.
- Position the pan in the center of the preheated oven and bake for 20–25 minutes. The cake is finished when a toothpick inserted into the middle comes out clean.
- Remove the pan from the oven and allow the cake to rest inside it for 5 minutes.
- Using the parchment paper as handles, carefully lift the cake from the pan and place it on a wire rack. Let it cool completely before applying frosting.
- Once fully cooled, spread 1–2 cups of cream cheese frosting evenly across the top. Cut the cake into portions and serve.
Notes
Use plain pumpkin purée rather than sweetened or spiced pumpkin pie filling.
The frosting should not be applied until the cake has cooled completely, as residual warmth may cause it to soften or melt.
Powdered sugar or another preferred icing may be used in place of cream cheese frosting.
The unfrosted cake contains only the two primary ingredients: spice cake mix and pure pumpkin.
The frosting should not be applied until the cake has cooled completely, as residual warmth may cause it to soften or melt.
Powdered sugar or another preferred icing may be used in place of cream cheese frosting.
The unfrosted cake contains only the two primary ingredients: spice cake mix and pure pumpkin.