Don't wait for pumpkin season to make this 2-Ingredient Pumpkin Cake. Since it's the easiest cake mix recipe you'll ever make, you'll use it all year. It's full of nice pumpkin spice, and to top it off, we're cooking up a nutty Brown Sugar Glaze that will boost the cake with more pumpkin flavor.
It may be hard to believe that all it takes is the beating together of a boxed mix and a can of pumpkin pie filling, but it's true!
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ONLY 2 INGREDIENTS. HOW DOES THIS WORK?
I'm not sure, but I understand it doesn't take much for a cake mix to turn into a pumpkin. Oh, I mean a cake!
The first dry cake mix's history says it called for water only when it first came out. That's all: water and dry ingredients from the package. Although sales were good, they thought people were skeptical about the cake mix, only calling for this one ingredient. So, the makers added eggs to the list, thinking it would help bakers feel more involved in their cake-baking process to get the desired results. Well, it worked!
So maybe the science is in the cake mix itself, and the pie filling is substituting for the water. Hmm!
One thing for sure is the results we get—a moist and fluffy, flavorful cake with a glaze full of spice. The pumpkin spice flavor comes from the Pumpkin Spice Mix recipe on the blog. This blend is a cinch to make, more delicious than the classic pumpkin pie spice, and not just for pie.
NOTE: We are NOT using the canned, plain, pureed pumpkin here. It must be the pumpkin pie filling with all the added spices.
- One box butter cake mix, spice cake mix, or yellow cake mix.
- Can pumpkin pie filling (the spices are already in it), not a can of pumpkin purée (which has no spices).
- Butter - cold, salted butter.
- Brown sugar - for that rich brown sugar flavor.
- Heavy whipping cream - adds creaminess and rich flavor.
- Canned pumpkin pie filling - the pie filling has spices added; do not use a can of pumpkin puree.
- Pumpkin pie spice - for more pumpkin pie flavor.
- Chopped pecans - this gives the cake a praline taste with the butter and brown sugar.
The ingredient amounts and nutrition information are in the printable recipe card at the bottom of this post.
I was skeptical myself when I first heard about this two-ingredient cake. So, I just had to give it a try. I dumped a box of cake mix with a can of pumpkin pie filling into a large mixing bowl.
Then, I mixed it with an electric mixer and baked it in a bundt pan prepared with non-stick cooking spray. The easiest cake ever! The idea of only two ingredients is so appealing.
It took a few trials to determine that it's best to beat the batter for a couple of minutes after mixing for a higher, fluffier cake rise. And I learned not to overbake the batter, not even a little bit; that makes a dryer cake.
This Glaze Topping Is A Must
The glaze has a buttery brown sugar sweetness with pumpkin spice and a soft, nutty crunch. Perfect for dessert with the flavors of fall.
To make the glaze, we melt butter and stir in brown sugar, heavy whipping cream, pumpkin pie filling, spices, and pecans (the preferred nut of south Louisiana). Cook them in a medium-sized pot and stir until it thickens, then let cool before pouring on top of the cake.
You can skip the nuts or the glaze altogether. Serve the delicious cake with a cool whip or whipped cream topping. If so, wait until the cake is cooled to room temperature so the topping doesn't melt. A cream cheese frosting will also add more delicious flavor to this 2-ingredient cake.
Simple. I told you so!. . and it's beautiful! It is a favorite fall treat to satisfy pumpkin spice cravings. You can also pour this cake batter into a donut pan or muffin tins to make mini muffins or full-size pumpkin muffins.
To keep the delicious pumpkin cake fresh, store it in an airtight container on the counter for a day or in the refrigerator for up to 3 days.
This 2-Ingredient Pumpkin cake is just like Jesus, a very present help in time of need. (Ps 46:1) It will get you through a time crunch, and the results are heavenly.
So there's no reason not to make yourself this pumpkin treat, is there? You'll be glad you did.
Here are more pumpkin and cake mix recipes you might like:
- 1 15.25-ounce box yellow or spice cake mix
- 1 15-ounce can pumpkin pie filling, not pureed pumpkin
- ¼ cup butter
- ¼ cup brown sugar
- ¼ cup heavy whipping cream
- ¼ cup canned pumpkin pie filling, not pureed pumpkin
- ¼ teaspoon pumpkin pie spice
- ½ cup chopped pecans
- Preheat oven to 350˚ and spray and flour a bundt cake pan.
- Place the cake mix and pie filling together in a large mixing bowl, stir with an electric mixer, scrape the sides with a spatula to make sure ingredients are combined, and then beat for 2 minutes.
- Spoon batter evenly into the bundt pan and bake for 45 minutes or until an inserted toothpick comes out clean.
- Remove pan from oven and let rest for 10 minutes.
- Turn the cake pan upside down onto a cake cooling rack and let cool for about a half-hour.
- While baking the cake, place a small saucepan on a stovetop burner and turn heat on to medium-low heat.
- Melt the butter in the saucepan.
- Stir in the rest of the ingredients and simmer until thickened, adjusting the heat.
- Pour into a bowl and let cool before spooning evenly onto cooled cake.
- You can substitute a spice cake mix for the yellow cake mix.
- For moister results, don't overbake the cake.
- Make sure you beat the cake batter on high speed for 2 minutes before baking to achieve the highest cake-rise results.
- After the cake is baked and before taking it out of the pan, use a butter knife to carefully separate the cake from the pan along all sides; this will help it slide out of the pan easily without falling apart.
- The batter can be baked into any size cake or cupcake pan then iced with your favorite frosting; try a buttercream or cream cheese frosting colored with a pumpkin orange food dye.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Keywords: 2-ingredient pumpkin cade
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"You weren't an accident.
You weren't mass produced.
You aren't an assembly-line product.
You were deliberately planned, specifically gifted, and lovingly positioned on the Earth by the Master Craftsman."Max Lucado