I have been meaning to post this recipe as another option for making the 2-ingredient cake. This one uses pumpkin puree. It is also 5 PP per slice.
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.
- 1 box of Spice Cake mix
- 1 15 ounce can pumpkin puree, not pumpkin pie filling
- Combine cake mix with pumpkin in a large bowl.
- 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.
- 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.