Two Ingredient Pumpkin Spice Cake


This is the easiest and tastiest Two Ingredient Pumpkin Spice Cake you will ever make! All it uses is a can of pumpkin and one dry spice cake mix. Stir the two ingredients together and pour the mixture into a 13” x 9” baking dish then bake. No eggs, no oil and no liquid, that’s it unless you want to add a Cream Cheese Frosting after it cools which you know that I did!

Due to the pandemic there wasn’t any spiced cake mixes in the store so I used yellow cake mix and added my own spices along with the pumpkin.


Ingredients – You only need one box of spice cake

and pumpkin. I used the spices because I

couldn’t find the spice cake mix.


Place the dry cake mix into a bowl. Add spices if

you are using a yellow cake mix. Whisk to combine

and to break up the lumps in the cake mix.


Add the canned pumpkin to the bowl.


Using a large spoon or spatula, stir until combined.

There may be tiny clumps of dry cake mix in the batter.

I use a whisk to mix the tiny clumps into the batter.


Spray a 9” x 13” baking dish with cooking oil.


Pour the batter into the prepared dish.


Bake in a preheated 350 degree oven for

25 – 30 minutes or until a knife inserted

in the middle comes out clean.


Optional: Once cool frost with a cream cheese

frosting. I will post the cream cheese

frosting recipe in my next post.


This cake is great with or without frosting.

Store covered in the refrigerator if frosted.

Two Ingredient Pumpkin Spice Cake



  • 1 – 15.25 oz. box of spice cake mix (If you can’t find spice cake mix buy yellow and add your own spices, see below)
  • 1 – 15 oz. can 100% pure pumpkin


  1. Preheat oven to 350 degrees.
  2. In a large bowl add the dry cake mix and whisk to break up the clumps.
  3. Add the pumpkin and stir to completely combine. If there are still tiny clumps of cake mix, whisk them into the batter.
  4. Spray a 9″ x 13″ baking dish with cooking oil.
  5. Spread the batter into the prepared baking dish and bake for 25 – 30 minutes or until a knife inserted in the center comes out clean.
  6. Cool in the pan on a cooling rack. Serve warm or room temperature and keep covered.

***This is delicious frosted with a cream cheese frosting. If you use the frosting, cover and keep cake in the refrigerator once cool & frosted.***

***If you can’t find spice cake mix and must use yellow cake mix like I did, you can use those two ingredients alone or add some spices. I add 1/8th tsp. ground cloves, 1/8th tsp ground ginger, 1/8th tsp ground nutmeg and 1 tsp. ground cinnamon. ***

Categories: Cakes, Desserts, Fruit


    • I can’t believe anything this easy can taste this good. Usually these recipes don’t turn out the greatest but this one definitely did! I will post a cream cheese frosting recipe tomorrow or use your own. It definitely goes with pumpkin!

  1. Fantastically easy recipe. We are having trouble finding canned pumpkin right now. I did find some smaller cans of organic pumpkin for about $6.00. I passed. 😉

    • OMG I don’t know if we can get it or not, I had my can for a while. It’s the same way with taco sauce. We can’t find it anywhere except for an outrageous price on Amazon and I refuse to buy it at that price! Thanks and if you get a chance try this is was the best!!!!

      • Hi Diane. Don’t know if anyone asked you this question but here goes: have you ever tried making this cake using boxed carrot cake mix? That combination sounds incredible to me! What do you think? Happy Halloween! 🎃

      • I think that sounds delicious! You could even use a cream cheese frosting with that too, or leave it plain. I don’t know why you couldn’t use the canned pumpkin with any cake mix.

      • I thought so too. Carrot cake with cream cheese frosting is a favorite; the addition of pumpkin could make it a delicious holiday dessert! Thanks for your advice and opinion.

  2. Two ingredients is more my style! This is the pumpkin cake you mentioned to me last week. I should tuck this away for when I eventually fire up the oven. 🙂

    • Linda this was a HUGE hit with my family. I had my grandsons birthday cake and had made this too so I could send some home with everyone. They all called me to tell me how good this was! You can also do it making muffins instead of cake then you could freeze them and take out what you want.

      • Great – it sounds good Diane and everyone likes pumpkin. Cupcakes would be even better as I could freeze what I wanted. Today I saw a recipe for cake in the crockpot again – it was poke cake … I know you said you didn’t care for it but it looked easy – no oven.

      • I will do that Diane – I have been following those two sites on Facebook and I was always saving recipes in the beginning, but now notice they are repeating themselves so I’ve not gotten much the last month. But I do follow a site by e-mail and I think that’s where I got the poke-cake recipe. I have been throwing all the recipes I like, for now, or later, into an e-mail folder … and the one e-mail I get always has tasty-looking items.

      • If you thought never having Ramen Noodle was incredible, I’ve never used an IPad either. I would not know how to use them or take photos on them either. Sometimes I am a dinosaur. 🙂 I have been taking screenshots of stuff to try down the line. I’ll be an old woman by the time I crack open those recipe books I ordered from Amazon. They are taking up space in the cupboard.

    • I can’t take credit for this one. I have seen this all over Facebook and figured it would be awful. Boy was I wrong! I sent 2 large pieces home with 3 family houses and they were calling me to say how good it was and not to lose the recipe. I said it’s in my blog! Lol

    • I have never made this until now. I saw this for the muffins but wanted to try it as a cake. If the muffins tasted as good as the cake they must be really good too. I will have to try them too. 🎃

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