2-Ingredient Pumpkin Spice Cake with Brown Sugar Glaze

This 2-Ingredient Pumpkin Spice Cake isn't just for pumpkin season. It's super easy to make, filled with warm spices, and topped with a nutty Brown Sugar Glaze.

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What's a 2-Ingredient Cake Recipe?

I'm not sure how it works, but I understand it doesn't take much for a cake mix to turn into a pumpkin. Oh, I mean a cake!

The history of the first dry cake mix says it called for water only when first introduced-that's all: water plus dry ingredients from the package. Although sales were good, the makers thought people were skeptical about the cake mix, which required only one additional 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 canned pumpkin is substituting the water. Hmm! But it offers more flavor and texture than water.

The results are a moist, fluffy, and flavorful cake with a glaze made from this Pumpkin Spice Mix. The homemade blend is a cinch to make and more delicious than the classic pumpkin pie spice on your grocer's shelf-and it's not just for pie.

This spice is also a main ingredient in my Soft Moist Pumpkin Bread. This recipe makes a light, airy sponge cake that gains added height and moisture. Oh, and it's buttery, too!

The Ginger Snaps Pumpkin Trifle: Easy No-Bake Dessert has a bit of pumpkin spice in the pumpkin filling, too. So easy and good!

INGREDIENTS

There are two simple ingredients for the cake and six for the glaze. The glaze of buttery brown sugar is sweet with pumpkin spice and a nutty crunch, satisfying that pumpkin spice craving. It's a perfect sweet treat full of fall flavor. 

Cake

• Box spice cake mix- It may be hard to believe that all it takes is the beating together of a boxed spice cake mix and a can of pumpkin, but it's true! 
• Canned pumpkin - it moistens and flavors the cake, binding the batter together.

Glaze

• Butter - cold, salted butter.
• Brown sugar - for that rich brown sugar flavor.
• Heavy whipping cream - adds creamy texture and rich flavor.
• Canned pumpkin - for more pumpkin flavor and creamy texture that thickens the glaze.
• Pumpkin pie spice - for more warm spice flavor.
• Chopped pecans - nutty flavor to give the cake a praline taste with butter and brown sugar. 

The ingredient amounts and nutrition information are in the printable recipe card at the bottom of this post.

INSTRUCTIONS

When I first heard about this two-ingredient pumpkin cake, I was skeptical. But I just had to give it a try.  

For the Cake

The idea of only two ingredients is so appealing. It's the easiest cake, plus it's beautiful! This recipe is a favorite fall treat that will satisfy your pumpkin spice cravings. You can also pour this cake batter into a loaf pan, donut pan, or muffin tin to make mini muffins or full-size two-ingredient pumpkin muffins. 

1. Preheat oven to 350˚ and spray and flour a bundt cake pan.
2. Place the cake mix and pie filling in a large mixing bowl, stir with an electric mixer, scrape the sides with a spatula to ensure the ingredients are combined, and beat for 2 minutes.
3. Spoon the batter evenly into the baking pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the pan from the oven and let it rest for 10 minutes.
5. Turn the cake pan upside down onto a cake cooling rack and let it cool for about 30 minutes.

For the Glaze

While baking the cake, place a small saucepan on a stovetop burner and turn the heat on to medium-low.

1. Melt the butter in the saucepan.
2. Stir in the remaining ingredients and simmer until thickened, adjusting the heat as needed.
3. Pour the mixture into a bowl and let it cool before spooning evenly onto the cooled cake.
4. Spoon the glaze onto the top of the cake, slice, and serve.

Top Tip

It took a few trials to determine that beating the batter for a couple of minutes after mixing yields a higher, fluffier rise in the cake. And I learned not to overbake the batter, not even a little bit, as it makes a drier cake.

This 2-ingredient Pumpkin cake is just like Jesus, a very present help in time of need (Psalm 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. You'll be glad you did.

Storage

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.

Substitutions

• You can use plain, canned pureed pumpkin or canned pumpkin pie mix with all the added spices.
• Substitute the spice cake mix with a butter or yellow cake mix.
• Top the cooled cake with whipped topping or cream cheese frosting rather than the glaze.

Variations

For a different presentation, bake the batter in a bundt pan, muffin pan, doughnut pan, or loaf pan. Top them with the same nutty glaze.

Related

Here are more pumpkin and cake mix recipes you might like:

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📖 Recipe

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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