Two Ingredient Pumpkin Cake


This 2-ingredient pumpkin bread is a moist and delicious cake. It can't get any easier than this! Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
1 9x13-inch cake


  • cooking spray

  • 1 (18.25 ounce) package spice cake mix

  • 1 (15 ounce) can pumpkin


  1. Gather ingredients.

    Overhead of pumpkin in a can and a bag of cake mix.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Generously grease a 9x13-inch baking pan with cooking spray.

    Overhead of a baking dish with cooking spray coating it.

    Dotdash Meredith Food Studios

  4. Mix spice cake mix and canned pumpkin together in a large bowl until well combined; spread evenly into the prepared pan.

    Pumpkin mixture evenly spread in white baking dish.

    Dotdash Meredith Food Studios

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

    Overhead of a baked pumkin cake in a white baking dish with a toothpick resting on the side.

    Dotdash Meredith Food Studios

  6. Cool and serve, or store in the refrigerator to serve the next day.

    a square cake slice with cream cheese frosting on a plate


Nutrition Facts (per serving)

157 Calories
4g Fat
28g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 157
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Sodium 300mg 13%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 2g
Vitamin C 1mg 6%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 101mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love