Quick & Easy Recipe: Two Ingredient Pumpkin Spice Cake

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It’s that time of the year again! The time when pumpkin flavoring is everywhere and the time when I hope for cooler weather! With fall upon us, I had to repost this great recipe that I shared with all of you two autumns ago!  Even though the weather is still warm (okay, HOT) where I live, I am finding myself craving pumpkin pie, pumpkin donuts, pumpkin bread, pumpkin coffee… basically anything pumpkin.  This recipe is SUPER easy if you are craving pumpkin too!  You only need two ingredients take make the cake!

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!

 

To see additional recipes posted on Addicted to Saving, go HERE

This recipe was inspired by All Recipes

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Comments

  1. Melissa Johnson says

    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!

    • Addicted to Saving says

      Yes! I love the idea of making it into a jelly roll! I’m going to do that next time! Thanks Melissa!

  2. Holly says

    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!

  3. Kathleen M Smith says

    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!

  4. Missy says

    I made this recipe as muffins…tasted great, but not so attractive. I smothered them with half vanilla frosting/pumpking cream cheese mixture.

  5. Julie Stinchfield says

    I had a lemon cake mix. I used that and the pumpkin and I did sprinkle in a little cinammon and ginger. YUMMY!!

  6. Lisa says

    I do this, but instead of heating up the oven, I put it in my waffle iron…..it’s amazing and the kids love it! You can do the same thing with brownie mix….just add a can of pumpkin and put it in the waffle iron :)

  7. Judy says

    I love this cake but I do add pumpkin pie spice to the batter. I also put about a cup of chopped walnuts into the batter.
    I top each piece before eating, with cool whip

  8. becca says

    Have this in the oven right now…I think I’m going to top it with warm homemade applesauce! Thanks for the ideas and tips!

  9. Tanea says

    I just took this out of the oven and had to cut an inch out of the corner while it was warm. The only adjustment I added was about a half teaspoon of vanilla extract. Really good! Thanks for the idea :-)

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