If you are someone who has unexpected guests from time to time or who needs a quick and easy cake recipe to throw in the oven last minute, this is the recipe for you. When I first saw this recipe, I immediately thought I was missing something. I mean really. Who makes a cake with just two ingredients? And is the cake even going to be edible? Well, I’m here to report that this recipe ended up turning out really good! The consistency is denser than regular cake (probably because you aren’t using eggs). I would say that it is more of a pumpkin bread consistency. This cake tastes great, made my house smell yummy and impressed hubby. What more do I need than that?
I added a third ingredient by topping the cake with powdered sugar. However, you don’t need to top it with anything. Or, if you are someone who likes toppings, you could melt chocolate chips, pour on some caramel sauce, make a cream cheese topping, the possibilities are endless. The nice thing about this recipe is you can add to it. If you want to throw in some nuts or raisins or chocolate chips into the batter, go for it! In fact, report back to here with any recipe variations you come up with!
Frugal Tips
- Cake mix goes on sale 2/$4.00 or BOGO quite often. During your store’s next sale, try to match a coupon with the sale to really maximize your dollar. If you get a good deal (cake mix for under $0.80/box), buy more than one box and put it in your pantry to be prepared for last minute moments when you need to make a quick dessert. Check out Addicted to Saving’s coupon database to see the available cake mix coupons.
- Canned pumpkin religiously goes on sale every fall. Because of holiday baking, stores and manufacturers know we are going to need canned pumpkin. Stock up with enough canned pumpkin during the fall season to last you through the upcoming year!
Healthy Tips
- The cake mix in this recipe is definitely not the most figure friendly. Because we are not adding oil or eggs to the cake mix, we are saving on calories.
- Canned pumpkin (especially organic canned pumpkin) is SUPER healthy. On average, 1/2 cup of canned pumpkin contains 40 calories and contains no saturated fat, trans fat or cholesterol. And, each serving contains 4 g or 16 percent daily value of dietary fiber. I like to keep canned pumpkin on hand year round because it is perfect for those moments when my puppy has tummy trouble. Just 1 teaspoon (or less since my pup is small) of canned pumpkin is enough to make him regular!
Two Ingredient Pumpkin Spice Cake 
Ingredients
1 box Spice Cake Mix
1 15 oz canned Pumpkin (not pumpkin pie filling)
Directions
1) Preheat oven to 350 degrees. Spray 9×13 baking dish with no-stick spray
2) Mix cake mix with canned pumpkin. Batter will be thick.
3) Spread batter in cake pan.
4) Bake 25 – 35 minutes until knife comes out clean.
Let cool, top with a topping (if desired) and enjoy!
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{ 10 comments… read them below or add one }
Been making this cake for YEARS and it is always a hit wherever I take it. I have made it in a jelly roll or cookie sheet style, cut it in half and then layered it. I have made it as muffins. Basically any way that you would make the spice cake mix, you can make this as well. I normally buy a container of whipped cream cheese frosting as well and use that as a topping, but that is definitely not necessary, as this is delicious in and of itself!
Yes! I love the idea of making it into a jelly roll! I’m going to do that next time! Thanks Melissa!
Yum!
I make this with chocolate cake mix and cherry pie filling. Top it with whipped cream and it’s a super quick Black Forest cake!
This looks so awesome, thanks for posting! I love easy, healthy recipes! I am so grateful for your newsletter and I have saved tons of money and have gotten lots of free stuff. Thank you for the wonderful and helpful blog!
Thank you for your kind words Kathleen! Let me know what you think of the cake once you make it!
I made this recipe as muffins…tasted great, but not so attractive. I smothered them with half vanilla frosting/pumpking cream cheese mixture.
I bet the vanilla & pumpkin cream cheese frosting was a nice touch! Love that idea!
Add shredded carrot and raisins! That’s my favorite way to eat this.
I had a lemon cake mix. I used that and the pumpkin and I did sprinkle in a little cinammon and ginger. YUMMY!!