{Fall Foods} 2-Ingredient Pumpkin Cake

Hello all, and Happy Thanksgiving Week! It’s a short one for us at school and work, and hopefully you’ll be enjoying some time off, as well. Every year, as soon as we start thinking about Thanksgiving, I start dreaming of pumpkin. I even choose pumpkin pie as my birthday ‘cake’ every year! I usually make this Healthy Pumpkin Bread, but this weekend I was short on time and long on cravings, so I gave the Two-Ingredient Pumpkin Cake recipe a go. And daaaaaaaaaang, am I glad I did!

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It really is just two ingredients….a box cake and a can of pure pumpkin (not pumpkin pie mix).

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After plopping the pumpkin in the bowl, you start thinking there’s no way this is going to mix.

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After wrestling with it for awhile, you end up with batter that looks like this….super thick and questionable.

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Not knowing how it would cook through the middle, I chose to bake it in a bundt pan. Just follow the temperature directions for the cake mix, but bake it a few minutes less than suggested on the box. Handle it carefully and let cool completely before cutting (that means resist the urge to face plant it right out of the oven, no matter how good it smells!), as it tends to crumble easily before setting.

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Mine has a healthy dose of powdered sugar.

But your patience will be rewarded with this amazing, flavorful and moist (sorry, I hate that word, too…but there’s really no other word to describe it!) cake. Or bread. Or whatever classification this yumminess falls under. Just don’t call it a loaf. And since there’s no eggs, oil or butter, it’s also quite healthy. (I calculated less than 200 calories per 12 servings.) Yay, I’ll take five two pieces!

Unless you’re gluttonous like me and serve it with cinnamon ice cream. (I used this insanely good recipe.)

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Dee-vine…and Git in Mah Belly!

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So delish, in fact, that I made another using devil’s food cake mix! There was very little pumpkin taste, but a lot of rich chocolatey goodness. My gluttony knows no bounds, and I added chocolate chips to this batter. 


I am completely sold on this easy recipe, and can’t wait to whip up some mini versions as gifts this Holiday season.

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Have you started any baking? Are you like me, with pumpkin puree running through your veins? Our Thanksgiving table is set and I’m excited to share it with you tomorrow!

Leave a Comment


  1. Oh my gracious… That looks so good and I can't believe how easy it is. To my recipe files it goes, and maybe to our Thanksgiving table, too…

    Posted 11.21.11 Reply
  2. One of my favorite food/dessert blogs has been doing a bunch of two ingredient cookies and cakes. They did one with a box of cake mix and a can of soda. Its amazing what one ingredient and a box of mix can make!

    Posted 11.21.11 Reply
  3. Maury wrote:

    This looks amazing. I pretty much love any dessert with pumpkin in it except for pumpkin pie (wierd, right?). I've got to try this!

    Posted 11.21.11 Reply
  4. YUM! looks fantastic and i love that it uses so few ingredients! xoxo jillian:: cornflake dreams

    Posted 11.21.11 Reply
  5. Ooh, pretty pictures Cassie! Pin-worthy!!

    Posted 11.21.11 Reply
  6. I've been dying to try that recipe! If your chevron plates are missing when you get home – don't come knocking on my door. 😉

    Posted 11.21.11 Reply
  7. Jennifer wrote:

    My mother in law made this last week and added in white chocolate chips. TO DIE FOR!

    Posted 11.21.11 Reply
  8. Leslie wrote:

    That looks amazing, and not too difficult, even for me! Thanks for sharing the recipe. 🙂

    Posted 11.21.11 Reply
  9. Shanna wrote:

    I love this recipe! I add walnuts sometimes too. Mmm.

    Posted 11.21.11 Reply
  10. Karen wrote:

    I see that recipe all over Pinterest and have wondered if it's good… so it's nice to hear an actual review. Especially love the idea of using a chocolate cake mix.

    Speaking of Pinterest and Pumpkin… you should try the recipe for Pumpkin Crunch. OMG… so GOOD! I don't even like pumpkin pie but I loved this. It's on my menu for Thanksgiving.

    Posted 11.21.11 Reply
  11. I've heard of this, but haven't tried it and was curious as to how it would turn out…thanks for letting us know! I'm definitely going to make it now. Mmmm your picture looks so good!

    Posted 11.21.11 Reply
  12. Yummy! And Megan is right, the photos are beautiful. They look professional.

    Posted 11.21.11 Reply
  13. That sounds absolutely fantastic!!! I'm totally making the pumpkin version and slathering it in cream cheese frosting…who's gluttonous now??? (c:

    Posted 11.21.11 Reply
  14. Easy works for me! Love this and looks delicious too! 🙂

    Posted 11.21.11 Reply
  15. Jessie wrote:

    This looks like a great recipe!

    Wishing you a wonderful Thanksgiving to you and your family!

    P/S: Come by and enter my current giveaway for a chance to win a $65 gift cert (for some pretty designer pillows) if you like!


    Posted 11.21.11 Reply
  16. Kelli wrote:

    I haven't started baking yet and I can't wait for Wednesday! (I'll be off work then) and I have a super easy pumpkin bread that the family is asking for~ loved your pics – we have the same flatware!!! so pretty :o)

    Posted 11.21.11 Reply
  17. Yummy AND easy!!?? I'm sold! Happy turkey week Cassie 🙂

    Posted 11.21.11 Reply
  18. Simply LKJ wrote:

    Yummo! And super easy. Thanks for sharing.

    Posted 11.21.11 Reply
  19. Amanda wrote:

    oh man!! am I soooo gonna make this. My sister makes these healthy brownies where its just one can of mashed black beans and brownie mix -it sounds nasty but it is oh so tasty & healthy.

    Posted 11.21.11 Reply
  20. 2 ingredients really?? I am sold. Looks delish!

    Posted 11.21.11 Reply
  21. I love making this. I never thought of putting it in a bundt pan before! xo

    Posted 11.21.11 Reply
  22. Michaela wrote:

    Yum!!! Look scrumptious (:

    Posted 11.22.11 Reply
  23. Looks fabulous AND two ingredients — awesome.

    Posted 11.22.11 Reply
  24. Yum! Since it's so easy I might have to try that for Thursday's feast.

    Posted 11.22.11 Reply
  25. emily wrote:

    I am definitely making that this weekend! And I am on board with the cinnamon ice cream recommendation — I may try cinnamon whipped cream instead. Yum!

    Posted 11.22.11 Reply
  26. Yummy! I make a similar version of cupcakes with yellow cake mix, 1 can pumpkin, and 1 tsp. pumpkin spice. I add a "to die for" cream cheese with brown sugar frosting. Can't get enough of these throughout the fall season.

    Posted 11.22.11 Reply
  27. Hey Cassie, I just did this with a spice cake mix and pumpkin for our church's Thanksgiving dinner potluck! But I made muffins/cupcakes and spread some homemade cream cheese frosting on them! Delish! I kinda felt like I was cheating bringing something so easy but they were gone in a few seconds!

    Posted 11.22.11 Reply
  28. Anonymous wrote:

    Can't wait to make it but what size can of pumpkin?

    Posted 9.17.12 Reply
  29. Hi Anon — it's a regular size can of pumpkin…15ozs or so…not that jumbo can. 🙂

    Posted 9.18.12 Reply
  30. My first time making this treat, I added the hard-tofind Hershey's cinnamon chips and a cream cheese frosting. Currently I'm trying the cinnamon chips and walnuts and will probably not frost. We'll see how it turns out! What a great recipe!

    Posted 3.24.13 Reply
    • Cinnamon chips!!!??? Shut the front door! That sounds amazing. I think I need to revisit this recipe!

      Posted 3.25.13 Reply
  31. Neha Pant wrote:

    I'm wondering if this recipe will make two small loaves? should I buy one cake mix box for 2 loaves or one is enough?

    Posted 11.18.14 Reply
    • One mix would def make two small loaves!! Such a fun size for gifts!

      Posted 11.19.14 Reply
  32. sks wrote:

    Just found this old post via your mention in a recent post and wanted to add my two cents. I first had this recipe years ago as a bundt cake (served with cinnamon ice cream!) and my family immediately put our own twist on it. We do add the Hershey's cinnamon chips that one commentor mentioned (sometimes only half a bag, since they are really sweet) and we also make the recipe as mini muffins (who are we kidding? cupcakes!). They're a family favorite at fall gatherings, they freeze beautifully, and since they're small and muffin-shaped, they're a great treat breakfast!

    Posted 9.13.15 Reply
    • That sounds DEE-VINE!!! So going to try this next time!! xo

      Posted 9.14.15 Reply
  33. This is an excellent recipe. The loaves were nicely spiced and very moist. As others have noted, the butter needs to be soft when you do the creaming of the sugar and butter. Very good – my baby grandsons loved it!

    Posted 5.2.16 Reply