Two-Ingredient Pumpkin Cake



  • 1 box cake mix (you can use any flavor)
  • 1 15 oz can of pumpkin


1. Mix pumpkin with cake mix (you do not need to add the eggs, oil, or water). Pour into baking pan. The batter will be thick so you will have to spread it with a spoon.


2. Bake at 350 degrees per directions on the bake of the box.


3. Sprinkle with powdered sugar or drizzle with an icing glaze.



This cake is very moist and tastes like any other cake but is much healthier because it does not include the eggs and oil AND includes a vegetable. Experiment with different flavors of cake mix!

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2 Responses to Two-Ingredient Pumpkin Cake

  1. business says:

    Well this is how to make red velvet with vanilla cream cheese frosting! These are the same moist little cakes with a twist – vanilla cream cheese frosting.

  2. Valli says:

    Hey… I made this yesterday with carrot cake mix, it came out really well. I think I’ll start doing this for all cakes I make.

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