Can I use pumpkin pie filling instead of puree?

No, you should not use pumpkin pie filling for this recipe. Canned pumpkin pie filling has added sugars, water, and spices that will alter the moisture balance of the batter. This will result in a wet, heavy cake that does not rise or bake through properly.

What if I don't have spice cake mix?

If you cannot find spice cake mix at your local grocery store, you can use a standard yellow or white cake mix instead. You can add two teaspoons of ground pumpkin pie spice to the dry mix before combining it with the pumpkin. This substitution will give you the exact same warm, aromatic flavor.

Do I need to add eggs, oil, or water?

You do not need to add any eggs, oil, water, or other traditional baking ingredients to this recipe. The moisture from the canned pumpkin puree is entirely sufficient to hydrate the dry cake mix and create a tender batter. Adding these extra liquid ingredients will make your batter far too thin and ruin the cake.

What is the best pan to use for this pumpkin cake?

A standard metal or glass 9x13-inch baking pan is the best choice for this recipe. Metal pans will generally yield sharper, golden edges, while glass pans may require a few extra minutes of baking time. Always remember to coat your chosen pan generously with cooking spray before adding the thick batter.

What temperature and how long do I bake it?

You should bake this cake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Be sure to check the center of the cake with a toothpick before removing it from the oven. If the toothpick comes out clean or with a few dry crumbs, your dessert is fully baked.

Why is my pumpkin cake so dense?

This style of cake is naturally denser and more moist than a traditional sponge cake due to the high fiber content in the pumpkin. However, if it feels gummy, it may be underbaked or the batter might have been overmixed. Make sure your oven is fully preheated and that you mix the ingredients only until the dry flour disappears.

How can I make it look and taste fancy?

You can easily upgrade this simple dessert by topping it with a homemade cream cheese frosting once it cools completely. Alternatively, a drizzle of warm caramel sauce and a scoop of vanilla bean ice cream will make it feel like a restaurant dessert. A dusting of powdered sugar through a fine mesh strainer also looks incredibly elegant.

Can I add mix-ins to the batter?

Yes, you can absolutely add your favorite mix-ins to customize this easy recipe. Stir in a half cup of chocolate chips, butterscotch chips, dried cranberries, or chopped walnuts right after mixing. Be careful not to add too many heavy ingredients, or they may sink to the bottom of the pan.

Easy Two Ingredient Pumpkin Spice Cake Recipe For Autumn

Name: Two Ingredient Pumpkin Spice Cake
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 (15.25 ounce) box spice cake mix; 1 (15 ounce) can 100% pure pumpkin puree; Nonstick cooking spray; Ground cinnamon for dusting; Powdered sugar for dusting

Description

This incredibly simple two-ingredient pumpkin spice cake delivers all the moist, tender, and aromatic qualities of a scratch-made autumn dessert with minimal effort. It is the perfect reliable treat to whip up for unexpected guests or busy weeknights when you need a festive seasonal fix.

Ingredients

1 (15.25 ounce) box spice cake mix
1 (15 ounce) can 100% pure pumpkin puree
Nonstick cooking spray
Ground cinnamon for dusting
Powdered sugar for dusting

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Instructions

Preheat and prep. Preheat your oven to 350 degrees F (175 degrees C) and generously coat a 9×13-inch baking pan with nonstick cooking spray.
Combine the ingredients. Empty the spice cake mix into a large mixing bowl and add the entire can of pumpkin puree, ensuring no dry mix remains at the bottom.
Mix the batter. Stir the ingredients together using a sturdy spoon until fully incorporated, being careful not to overwork the dough-like mixture.
Spread into pan. Transfer the thick batter into your prepared pan and use an offset spatula to press it evenly into the corners and smooth the top.
Bake the cake. Bake on the middle rack for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
Cool completely. Allow the cake to cool fully on a wire rack for at least one hour before slicing to ensure the perfect crumb structure.

Notes

Always verify your can of pumpkin is pure pumpkin puree and not pre-seasoned pumpkin pie filling.
Use a standard 15.25-ounce cake mix box; if your local store carries smaller sizes, you may need to adjust the pumpkin amount.
For the cleanest slices, run your knife under hot water and wipe it clean between every single cut.
Store your cake in an airtight container, as it often develops a more cohesive and moist flavor profile on the second day.

Prep Time: 5 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American