Mouthwatering Two Ingredient Pumpkin Spice Cake

If you ask me, two-ingredient recipes are a total game changer.

This simple pumpkin spice cake makes a cozy dessert that’s packed with fall flavor and requires almost no effort. Moist cake mix combines with pure pumpkin to create something that tastes like you spent hours in the kitchen.

There’s no measuring a dozen spices or worrying about getting the texture just right. Just mix, pour, and bake until golden brown. A dusting of powdered sugar or dollop of whipped cream helps the whole thing come together.

It’s a foolproof dessert that feels fancy but couldn’t be easier, perfect for busy weeknights or last-minute guests.

What Kind of Pumpkin Puree Should I Use?

For this recipe, you’ll want to grab a standard 15-ounce can of pure pumpkin puree from the baking aisle – just make sure it’s not pumpkin pie filling, which already has spices and sugar added. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work perfectly. The canned stuff is actually more consistent than fresh pumpkin puree, so don’t feel like you need to roast your own pumpkin for this recipe. If you do have leftover homemade pumpkin puree, just make sure it’s well-drained and not too watery, or your cake might turn out a bit dense.

Options for Substitutions

This simple cake is all about keeping things easy, but here are a few swaps you can make:

• Spice cake mix: If you can’t find spice cake mix, yellow cake mix works great too. Just add 1 teaspoon of pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger to get that fall flavor back.
• Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you only have pie filling, reduce any added spices since it’s already seasoned. Sweet potato puree also works as a substitute.
• Cream cheese frosting: This cake is flexible with toppings! Try vanilla buttercream, caramel frosting, or even just a simple dusting of powdered sugar mixed with cinnamon. For a lighter option, whipped cream with a dash of maple syrup is really nice too.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this simple cake is overmixing the batter – since you only have two main ingredients, gentle folding is all you need to combine the cake mix and pumpkin puree without creating a tough, dense texture. Another common error is not checking for doneness early enough, as the pumpkin adds extra moisture that can throw off typical baking times, so start testing with a toothpick about 5-10 minutes before the box directions suggest. Don’t skip letting the cake cool completely before frosting, even though it’s tempting – warm cake will melt your cream cheese frosting and create a messy situation. For the best results, make sure your pumpkin puree is at room temperature before mixing, which helps everything blend together more smoothly and prevents lumps in your finished cake.

What to Serve With Pumpkin Spice Cake?

This easy pumpkin spice cake is perfect on its own, but it really shines when served with a scoop of vanilla ice cream or a dollop of whipped cream. I love pairing it with a warm cup of coffee or spiced chai tea – the flavors just complement each other so well. For a cozy fall gathering, try serving it alongside some caramel sauce for drizzling, or even a sprinkle of toasted pecans for extra crunch. It also makes a great dessert after a hearty autumn meal with roasted chicken or pork chops.

Storage Instructions

Store: This pumpkin spice cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you’ve added cream cheese frosting, pop it in the fridge where it’ll keep fresh for up to a week.

Freeze: You can freeze this cake for up to 3 months! Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole unfrosted cake wrapped well. I like to freeze slices so I can grab one whenever I’m craving something sweet.

Serve: Frozen slices thaw quickly at room temperature in about 30 minutes, or you can microwave them for 20-30 seconds for a warm treat. If you froze the whole cake, let it thaw completely before adding your frosting or powdered sugar dusting.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 15-20 g
• Fat: 80-110 g
• Carbohydrates: 450-500 g

Ingredients

For the cake:

• 1 can pure pumpkin (not pumpkin pie filling)
• 1 box spice cake mix (I always use Duncan Hines brand)

For the topping:

• 1 to 2 cups cream cheese frosting (store-bought or homemade)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Set the pan aside while you prepare the cake batter.

Step 2: Mix the Cake Batter

• 1 box (15 oz) spice-flavored cake mix
• 1 can (15 oz) pure pumpkin

In a large mixing bowl, combine the spice-flavored cake mix and the can of pure pumpkin.

Use a wooden spoon or spatula to stir until the mixture is smooth and well combined.

I find that mixing by hand prevents overworking the batter and keeps the cake tender.

Step 3: Bake the Cake

• cake batter from Step 2

Pour the mixed cake batter from Step 2 into the prepared baking pan.

Spread it out evenly.

Bake in the center of the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 4: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 5 minutes.

Carefully lift the cake out of the pan using the parchment paper and transfer it to a wire cooling rack.

Allow the cake to cool completely before adding any frosting or icing.

I like to ensure the cake is fully cool so that the frosting doesn’t melt and stays beautifully spreadable.

Step 5: Frost the Cake

• 1 to 2 cups cream cheese frosting (or substitute with powdered sugar or any preferred icing)

Once the cake has cooled completely, spread the cream cheese frosting (or your preferred icing) evenly over the top of the cake.

Slice and serve for a simple and delicious treat.