Easy 2-Ingredient Pumpkin Cake Recipe

If you’ve ever stared into your pantry like it’s a crystal ball and thought, “Dinner was hard enoughdessert needs to be easy,”
this is your moment. This easy 2-ingredient pumpkin cake recipe is the fall baking shortcut that somehow tastes like you tried:
one box of cake mix + one can of pumpkin = a soft, warmly spiced cake that feels like sweater weather in dessert form.

No eggs to crack. No butter to soften. No measuring cups to hunt down like they’re hiding from you on purpose.
You mix, you bake, you enjoy. And if anyone asks for the recipe, you can say, “Oh, it’s kind of a family secret,”
which is technically true because your pantry is basically family.

What Is 2-Ingredient Pumpkin Cake (And Why It Works)?

The “two ingredients” are boxed cake mix and canned pumpkin (plain pumpkin purée).
Cake mix already contains flour, sugar, flavoring, salt, and leaveners (the stuff that helps it rise).
Pumpkin purée brings moisture and body, so you can often skip the usual cake-mix add-ins (eggs, oil, water)
and still end up with a sliceable, crowd-pleasing cake.

The texture is usually a little denser than a classic layer cakethink pumpkin bread meets snack cake.
It’s moist, tender, and sturdy enough to hold frosting, but also perfectly happy with a simple dusting of powdered sugar.
Basically, it’s the low-maintenance friend of desserts: shows up, looks cute, causes no drama.

This approach shows up across major U.S. cooking outlets and test kitchens, with small variations in pan size, bake time, and mix flavors.
The common thread is the same: pumpkin + cake mix = fall dessert with minimal effort.

Ingredients (Yes, Just Two)

The Base

• 1 box cake mix (spice cake mix is the classic choice)
• 1 can pumpkin purée (plain, unsweetened “100% pumpkin”)

Important Pumpkin Note (So You Don’t Accidentally Make “Oops Cake”)

Use pumpkin purée, not pumpkin pie filling. Pie filling already has sugar and spices added,
which can throw off sweetness and texture. Look for labels like “100% pure pumpkin” or “pumpkin.”

Optional (Not Required, But Fun)

The recipe is truly delicious with only two ingredients. But if you want to dress it up without changing the core idea,
here are optional add-ons:

• Chocolate chips or chopped nuts (pecans and walnuts are especially cozy)
• A pinch of cinnamon or pumpkin pie spice (if using yellow or vanilla cake mix)
• Cream cheese frosting, whipped topping, or a drizzle of glaze
• Powdered sugar for the “I totally meant to make it look rustic” finish

Tools You’ll Need

• Mixing bowl
• Spatula or sturdy spoon (the batter is thick)
• Baking pan (a 9×13-inch pan is the easiest crowd-pleaser)
• Nonstick spray or parchment paper
• Toothpick (the official wand of “Is it done yet?”)

Easy 2-Ingredient Pumpkin Cake Recipe: Step-by-Step

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray,
or line it with parchment for easy lifting.

Step 2: Mix the Batter

Pour the dry cake mix into a large bowl. Add the pumpkin purée.
Stir until the batter is fully combined and no dry pockets remain.

Texture tip: The batter will be thicker than regular cake battermore like brownie batter or soft dough.
That’s normal. If it seems so thick it won’t come together (rare, but it happens), add a tiny splash of waterstart with
1–2 tablespoonsjust to help it mix. You’re not “ruining” the two-ingredient magic; you’re giving it a helpful nudge.

Step 3: Spread and Bake

Spread the batter evenly in the prepared pan. Smooth the top with a spatula.
Bake until a toothpick inserted near the center comes out clean or with a few moist crumbs.

• 9×13-inch pan: about 25–35 minutes
• 8×8 or 9×9-inch pan (thicker cake): about 25–30 minutes (start checking early, then add time as needed)
• Cupcakes: about 12–20 minutes depending on size
• Mini muffins/donut-hole pans: about 10–15 minutes

Ovens vary, pans vary, and pumpkin has a mind of its ownso your best friend is the toothpick test.
When in doubt, check early and add time in small increments.

Step 4: Cool Before Topping

Let the cake cool in the pan for at least 15–20 minutes.
If you plan to frost it, cool it completely so the frosting doesn’t melt into “delicious slip-n-slide.”

How to Make This Cake Taste Like You Worked Harder Than You Did

Pick the Right Cake Mix

Spice cake mix is the classic because it already has warm spices built in.
But you can absolutely use other mixes:

• Yellow cake mix: mild, buttery flavorgreat if you want to add cinnamon (optional)
• Chocolate cake mix: pumpkin-chocolate combo tastes like a bakery “limited edition” situation
• Vanilla/white cake mix: light and sweettop with cinnamon sugar or glaze for a donut vibe
• Gluten-free cake mix: works well; expect a slightly different crumb and bake time

Don’t Confuse “Pumpkin Purée” With “Pumpkin Pie Filling”

It’s worth repeating because it’s the #1 accidental plot twist in fall baking.
Pumpkin purée = plain pumpkin. Pumpkin pie filling = pumpkin plus sugar and spices.
You can bake with pie filling, but your cake may come out sweeter and softer than intended.

Mix Until CombinedThen Stop

Stir well enough to remove dry pockets, but don’t beat it like it owes you money.
Overmixing can make the texture tougher and less tender.

Know What “Done” Looks Like

Because pumpkin adds moisture, the cake can stay tender even when fully baked.
You’re aiming for a toothpick that comes out clean or with a few moist crumbsnot wet batter.
If the center jiggles like it’s auditioning for gelatin, give it a few more minutes.

Easy Flavor Variations (Still Built on the 2-Ingredient Base)

1) Classic Pumpkin Spice Snack Cake

Use spice cake mix. Top with cream cheese frosting or a simple powdered sugar dusting.
Add chopped pecans if you want a little crunch.

2) Chocolate Pumpkin Cake

Use chocolate cake mix. Fold in chocolate chips (optional) for maximum chocolate energy.
Top with whipped topping or a light glaze so it doesn’t get too heavy.

3) “Pumpkin Donut” Cake

Use vanilla or yellow cake mix. After baking, brush slices with a little melted butter (optional),
then dip in cinnamon sugar. It’s like a donut met a sheet cake and decided to be practical.

4) Party Cupcakes

Bake the batter in lined muffin tins. Once cooled, swirl frosting on top and add a pinch of cinnamon.
They travel well, portion neatly, and make you look extremely organized.

Toppings and Serving Ideas

The cake is tasty plain, but toppings turn it into a “bring this to the potluck” dessert.
A few easy ideas:

• Cream cheese frosting: classic and tangy (refrigerate leftovers if you use it)
• Whipped topping: light, fluffy, and fast
• Vanilla ice cream: warm slice + cold scoop = excellent life choices
• Caramel drizzle: especially good with spice or yellow cake mix
• Powdered sugar: simple, pretty, and low-commitment

Storage and Make-Ahead Tips

If the cake is unfrosted, you can keep it covered at room temperature for a short period in a cool, dry spot.
For longer freshness, or if your kitchen runs warm/humid, store it in the fridge in an airtight container.

If the cake has cream cheese frosting (or any dairy-heavy topping), it should be refrigerated.
Let slices sit out briefly before serving so the texture softens and the flavor pops.

This cake also freezes well: wrap individual slices tightly and freeze for quick desserts.
Thaw in the fridge or at cool room temperature, then top as desired.

FAQ: Quick Answers for First-Time Bakers

Do I really not need eggs, oil, or water?

For many cake mixes, pumpkin purée supplies enough moisture and structure to work beautifully on its own.
The result is usually a moist, slightly denser cake (more snack-cake than fluffy layer cake).
If your batter is impossibly thick, add a small splash of water to help it mix.

Why is the batter so thick?

Pumpkin purée is thick, and you’re not adding liquid oil or water like a typical cake-mix recipe.
Thick batter is normalspread it evenly, and it will bake up tender.

Can I make it gluten-free?

Yesuse a gluten-free cake mix. The texture may be a bit different (often slightly more delicate),
so let it cool fully before slicing.

Can I use homemade pumpkin purée?

You can, but homemade purée can be wetter or drier depending on the pumpkin and how it’s drained.
If it seems very watery, blot or strain it a bit so the batter isn’t too loose.

What pan is best?

A 9×13-inch pan is the easiest and most forgiving for even baking.
An 8×8-inch pan makes a thicker cake (great for frosting lovers).
Cupcakes work if you want easy portions.

“I Made This More Than Once” Experiences: What You’ll Notice (And How to Love It Even More)

People often try this easy 2-ingredient pumpkin cake recipe for the first time with healthy skepticism:
“Wait…that’s it? No eggs? No oil? Is this going to taste like a compromise?”
And then the cake comes out of the oven smelling like fall candles and good decisions, and suddenly the skepticism gets very quiet.

The first thing most bakers notice is the texture. It’s not a fluffy birthday cake crumbit’s more like a tender,
moist snack cake. That’s the pumpkin doing what pumpkin does best: bringing moisture and a slightly hearty feel.
If you go in expecting airy layers, you might be confused for approximately 12 seconds. If you go in expecting
“something cozy with coffee,” you’ll be delighted.

The second thing you’ll notice: the batter is thick. This is where new bakers sometimes panic and start
adding extra ingredients out of fear. Don’t. Think of it like brownie batterthick is normal.
Spread it patiently, smooth it out, and trust the oven. (If it truly refuses to mix, a tablespoon or two of water can help,
but start small. You’re aiming for spreadable, not pourable.)

The third thing you’ll learn after making it a couple times is how much the cake mix flavor matters.
Spice cake mix is the “classic pumpkin patch” vibe. Yellow cake mix is milder and lets pumpkin take center stage.
Chocolate cake mix turns it into a deeper, almost brownie-like dessert that surprises people in the best way.
Once you realize the base is basically a blank fall-dessert canvas, you start thinking like a genius:
“What if I do chocolate chips?” “What if I do cinnamon sugar on top?” “What if I make cupcakes for the school bake sale?”
The recipe doesn’t just feed youit gives you confidence.

In real kitchens, this cake becomes a go-to for moments when you need something reliable:
last-minute guests, potlucks, holiday weekends, or “I promised dessert and forgot until now.”
Because it’s so fast, it’s also a favorite for baking with kidsfewer steps, fewer messes, more time for licking the spoon
(with the usual food-safety common sense).

You’ll also notice it’s a cake that loves a topping, but doesn’t require one. Cream cheese frosting is the classic,
but even a simple powdered sugar dusting makes it look bakery-worthy. A scoop of ice cream turns a plain slice into a
full dessert event. And if you’re serving it at a gathering, cutting it into neat squares instantly makes it feel “planned,”
even if you made it in sweatpants with a timer you set on your phone at the last second.

Finally, after you’ve baked it more than once, you’ll probably develop your own “signature” version.
Maybe you always add pecans. Maybe you always use chocolate mix. Maybe you always make cupcakes because people grab them
faster. That’s the charm of a truly easy recipe: it starts as a shortcut, then becomes your shortcutone that people
request again and again because it tastes like comfort (and because nobody needs to know it took you about five minutes to mix).

Conclusion

This easy 2-ingredient pumpkin cake recipe is the ultimate “minimal effort, maximum cozy” dessert:
cake mix + pumpkin purée, one bowl, one pan, and a house that smells like fall. Keep it simple, dress it up if you want,
and don’t be surprised if it becomes your go-to for potlucks, holidays, and random Tuesdays that deserve cake.