Two Ingredient Cake – Spice Cake Mix and Pumpkin Puree

This is just one of those great ideas that is perfect for  those who just don’t have a lot of time on their hands or for the person who is a novice at baking.

I am not opposed to using cake mix every now and then.  It comes in handy when you are in a crunch for time.

The result is a dense but super moist cake.  Great for this time of the year.


House Party Foster Farms 001


Two Ingredient Cake–Spice Cake Mix and Pumpkin Puree
Author: Marlene Baird
Prep time:
Total time:
Serves: 12
5 PP per serving
  • 1 box of Spice Cake mix
  • 1 15 ounce can pumpkin puree, not pumpkin pie filling
  1. Combine cake mix with pumpkin in a large bowl.
  2. Mix thoroughly — batter will be VERY thick — and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

I am going to recommend that you do not use a Bundt pan because this batter is so thick and difficult to spread around the pan.




If you decide to make a glaze, it will increase your PP.  I made an apple cider glaze.

2 Ingredient pumpkin spice cake

  • UPDATE:  I tried the chocolate cake mix with mini chocolate chips, and made cupcakes.  No one even noticed that it had pumpkin puree in it.



Two Ingredient Cake – Spice Cake Mix and Pumpkin Puree — 31 Comments

  1. Pingback: Because Someone Wanted to Know «

    • I am so glad that it was a success. I was just telling my husband that my 2 ingredient spice cake with pumpkin puree was going viral on Pinterest, but it sure is nice to have someone come back to the post and comment that they liked it. Thanks again Rhianna.

  2. made cupcakes “muffins” from it – outstanding! was thinking about dusting with powdered sugar at first but decided it didn’t need it.

  3. I am a nutrition professional and school wellness coach. i am recommending schools serve this tasty cake as a cupcake for Halloween parties.

  4. Was planning on making whoopie pies with pumpkin purée, but I only bought yellow cake mix… Do you recommend any spices to keep it from being too bland? Also, do you think I should add something to make it less thick of a batter so it will be more like a whoopie pie little pancake when baked on a cookie sheet? Worried the texture will be off…

    • You can add cinnamon, nutmeg, cloves, or allspice. If you have pumpkin pie spice you can try that too. As far as getting this thickness to be less thick, try adding milk. 1 tablespoon at a time. Now remember, I have not tried this method so it would be a science project until you are successful. I use the tablespoon at a time method for thinning out my pancake patter and it works perfectly for me. So I suggest dividing your batter. Try the test on a small portion of the batter make two or three and see how they turn out. Now I am curious how they turn out too. Take photos and if you love them we can post on my blog. Let me know. and good luck.

  5. This might sound a little stupid, but for the cake mix, do you add all the water, eggs, and oil?
    In other posts I’ve read people saying you don’t need eggs or oil…
    So is it just the cake mix and purée? Or is it the cake mix with the water, eggs, and oil mixed together with the puree?

    • Hi Lydia: Just the cake mix and the pumpkin pie puree. Nothing else. It is a little dense though. It has great flavor when made with spice cake mix, which is what I used when I made mine. Good luck and let me know what you think about it if you decide to make it.

  6. I made this with yellow cake mix instead, its all I had, added a look title common and milk it came out great!

  7. Has anyone “baked” this in the microwave? I need an easy pumpkin recipe to do in a classroom and that is all we have/

  8. I’ve been making this for years. I always add a half cup of liquid (usually half water, half milk) to thin down the batter, and it always turn out perfect. Try adding pumpkin spice and/or chocolate chips. Also, if you’re a chocolate lover, use a chocolate cake mix and add chocolate chips. You don’t even taste the pumpkin, but still have an amazingly moist chocolate cake. 🙂

  9. I use the batter as cupcakes. I just “plop” some batter in the liner, bake, cool and frost. I make sure the frosting is SUPER WHIPPED in my mixer that way I can put a dollop on top.

  10. I haven’t tried this yet but fully intend to when I move back into my own apartment-I love to cook and love coming here to find new ideas. I bet this pumpkin spice cake can be used with my own homemade ingredients my mom does not believe in using things from a box but I do. and I will surely try this

    • Thank you for the kind word June. I know how your mom feels and I would aggree, but you know sometimes, quick and easy does the trick too. Let me know if you ever make it.