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.
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.
Maybe this should be called "Three Ingredient Pumpkin Cake!" After reading all of the other reviews, I figured this many people can't be wrong so I added two eggs to the batter. That's the only ingredient change I made to the recipe and it turned out great. I didn't have the problem that some other reviewers mentioned about the batter being so difficult to mix. I used my very powerful stand mixer and it was blended in a snap. I baked it in a bundt pan for 30 minutes, which was adequate, although next time I might add 5 more minutes. I took it to a ladies Bible study and there were no leftovers. I didn't frost it, but I think I will make a cream cheese frosting next time ... and there will be a next time. It's just too easy and too good.Read More
There are a few reasons why I gave this only 3 stars. The taste of the cake was just ordinary, nothing special. The cake batter was very, very difficult to work with. The recipe said to spread evenly in the 9x13 pan but this batter was like spreading thick peanut butter in a pan that has been greased. It stuck to the spatula much more than it did to the dish. When I would move the spatula the batter literally came out of the dish. And however you make it look when you put it in the oven is exactly how it will look when it comes out. So, needless to say, it is not a pretty presentation. The cake does not puff up and even out at all. It is almost impossible to spread this evenly and get a smooth surface and when it is done baking it really shows. It can be covered up with frosting however. So while the ingredients make this cake appear very quick and easy the prep work takes up much more time than anticipated.Read More
Maybe this should be called "Three Ingredient Pumpkin Cake!" After reading all of the other reviews, I figured this many people can't be wrong so I added two eggs to the batter. That's the only ingredient change I made to the recipe and it turned out great. I didn't have the problem that some other reviewers mentioned about the batter being so difficult to mix. I used my very powerful stand mixer and it was blended in a snap. I baked it in a bundt pan for 30 minutes, which was adequate, although next time I might add 5 more minutes. I took it to a ladies Bible study and there were no leftovers. I didn't frost it, but I think I will make a cream cheese frosting next time ... and there will be a next time. It's just too easy and too good.
After reading reviews, I added 2 eggs, half a cup of applesauce, and I used pumpkin pie mix instead of just pumpkin - because it's what I had. I wanted to take a moment to thank you for this recipe. My family and I are living strictly off donations from a food pantry. We often get unusual ingredients and don't know what to do with them.... but no food can go to waste, everything has to get used. So many recipes have ingredients that we just don't have, or have access to. This recipe is two ingredients. Nothing fancy. If you have more, you can do more, but the base recipe will work. I have a family Christmas party to go to today, and thought I'd have to go empty handed. This recipe allowed me to make SOMETHING so I could celebrate, too, and not hang my head in shame. Thank you so much for sharing this recipe and giving me dignity.
Five stars because of both simplicity and flavor. Have synthesized the various suggestions here to nail it down spot on. To the base cake, simply adding two eggs and 1/4 cup of sugar causes the cake to bake into a nice 'dome' shape as most cakes do in a 13 x 9 pan (30 minutes at 350 degrees F). The cake is enhanced by a super simple glaze: 1/4 cup confectioners sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and 2 Tablespoons milk. Blend and pour over warm cake. Finally, if you want to take it over the top, put a dollop of whipped cream then a sprinkle of pumpkin pie spice to cap it off and you're there. Incredibly simple and delicious.
There are a few reasons why I gave this only 3 stars. The taste of the cake was just ordinary, nothing special. The cake batter was very, very difficult to work with. The recipe said to spread evenly in the 9x13 pan but this batter was like spreading thick peanut butter in a pan that has been greased. It stuck to the spatula much more than it did to the dish. When I would move the spatula the batter literally came out of the dish. And however you make it look when you put it in the oven is exactly how it will look when it comes out. So, needless to say, it is not a pretty presentation. The cake does not puff up and even out at all. It is almost impossible to spread this evenly and get a smooth surface and when it is done baking it really shows. It can be covered up with frosting however. So while the ingredients make this cake appear very quick and easy the prep work takes up much more time than anticipated.
I loved this cake. I didn't change a thing, didn't add a thing and it turned out very moist and tasty - I didn't even add frosting. Best of all, it's low-fat, low-calorie, vegetarian-friendly and just really really good. I've heard this works well with chocolate cake mix, too...I'll have to try it.
After reading the reviews I also decided to add 1/4 cup of sugar, 2 eggs and some canned cream till it was a little easier to spread. It was fanastic!! I love this recipe. I decided to use a jelly roll pan and make bars, topped it with cream cheese icing, and then poured carmel topping over it, all I can say is YUMMY!! I took it to work and it was gone within 5 minutes. I was trying to reproduce a recipe from a place called the Bread Basket. This was even better than theirs, :)
I used yellow butter cake mix with a few shakes of pumpkin pie spice mixed in then the canned pumpkin. So what if the mixture is thick? I know it seems weird but it's supposed to be thick. It's still workable. You are only mixing to the point of combining the mix & pumpkin together so you shouldn't be working yourself into a sweat over it! It's not that difficult. The point of this recipe is to save fat & calories! I used cream cheese frosting with a few shakes of pumpkin pie spice mixed it. Super yummy & super easy to make.
I've been making this for many years. It's a perfectly great cake made just the way it is written. I admit that I usually add about a 1/2 can of water (empty pumpkin can) to make it easier to mix and I believe that it makes it moister, so if you have trouble mixing the two ingredients add some water, but why add eggs, milk, cream, etc. It just adds extra calories. No extra spices are needed either as the spice cake mix has plenty of spice.
Very moist and great flavor! I added 1/4 sugar for a little extra sweetness, and also two eggs, as suggested by other reviews. I added 1/4 cup of canned milk, just to make it easier for me to spread it in my "homemade" bundt pan. I used a glaze found on this site with another recipe (Harvest cake) and everyone thought the cake was delicious still warm with whipped topping!
Yum! I made this tonight after hearing about it from a friend. It was so easy and tastes great. I added about 1/2 cup of water to thin out the batter. I will make this again and again for the holiday's.
this recipe is best made as pumpkin muffins! they are rich, delicious and best of all low fat and low cal. I just mix the cake mix, pumpkin and 1 tsp of pumpkin pie spice together until incorporated. With an ice cream scoop, scoop mixture into a sprayed, paper lined muffin tins. The mix should make 12 muffins. Bake @ 350 degrees for 17-19 minutes.
I made this as muffins/cupcakes exactly as written, except used a devil's food cake mix because that's what I had on hand. I LOVED THEM - and so did my picky daughter who has a major sweet tooth. This makes a great healthier replacement for fatty cake recipes and I will make it over and over. This weekend I will go get a spice cake mix and see how that one turns out! UPDATE: I've now made it with spice cake mix and carrot cake mix and both are WONDERFUL! I do it in muffin tins and send them to school with my kids and to work to share. Everyone LOVES them.
It's true! It doesn't get any easier than this. Perfect when you have no time to shop for multiple ingred's. It definitely needs frosting, though. Used cream cheese frosting IV from this site and was perfect. Also sprinkled mini choc chips on top and balanced the taste well. Yum!
We've made this many times, EXACTLY, and loved it. I don't understand how people can honestly rate this when they've changed the recipe to the point of it being unrecognizable from the original. It does not need eggs, or sugar, or cream. We've used the recipe to make cookies, cake, and cupcakes/muffins (my daughter's favorite). Lately we've been using yellow cake mix, as it's better received in my house of picky eaters, and we sometimes throw in chocolate chips. Lower fat than other cakes, much higher in fiber, and very, very yummy!
This is an excellent recipe. I noticed in some reviews that people added eggs. The whole point in this recipe is that it elminiates the need for eggs which have 5 grams of fat a piece and adds pumpkin which is high in fiber and good for you. You can use a can of pumpkin with any flavor cake mix and it tastes great!
This was a 2nd attempt at this cake. The 1st time I made this, I totally thought I'm NOT going to try this again. Because it was so heavy and dense in the bundt pan...that when it cooled off, the cake split in half and not all of it came out of the pan and dumped everywhere. I was very disappointed. So nearly a year later, I thought about it again and figured, I'd try again. So, with that in mind...different results, and I now understand what happened. While others have success with making their's in bundt, it was way way to dense and it doesn't rise very much...matter fact very little. I ended up using a 8x10 perfect brownie pan..without the brownie insert, and it worked out very well. The cake was very moist, and still lightly dense, but it cooked through all the way, so I can't complain on that. It sure wasn't the prettiest cake at the ball coming out of the oven. So I just used a biscuit cutter and stacked little mini cakes onto a plate with leftover buttercream frosting and called it a day. I'll make again just as I did the 2nd time. But never put it in a bundt pan. The smaller the baking pan, the better success.
The perfect muffin! I made this recipe EXACTLY as written, filled 11 lightly pammed standard muffin cups almost to the top, and baked for 17 min, turning my pan 10 minutes in. The muffins came out PERFECT. Super moist and tons of flavor. I feel like a lot of you are wasting eggs - they are not needed for this to be perfect! The batter will cook just as it lays - so try to smooth out the top a little before baking. Mine did rise well above where they started, but ended up the perfect size. Don't waste your eggs!
Loved it with my changes! One box of yellow cake mix, 1-15oz can of pumpkin, 2 eggs, 1/4 of water, 1 tablespoon of McCormicks Pumpkin Pie Spice. Beat eggs, then pumpkin, eggs, water and spice. Mix well. Then add cake mix to your wet mixture, mix well. Spoon evenly and smoothly into a 8x10 greased pan. Bake on 350 for 25 minutes. Cake does rise and looks nice. Let cool to a warm temp and add cream cheese icing. Cool Whip would also go nice with it!! I mixed all the ingredients by hand. There was no need to use a mixer which is less work and dishes! Enjoy!
I have made this cake on a few occasions and have had raves from all who ate it. What I do differently from the original recipe is to add 2 eggs & 1/4 cup applesauce to the batter. I pour half of the batter into my bundt pan, then I sprinkle a mixture of chopped pecans and brown sugar on top. This time I added some white chocolate chips so we will see how it turns out. Then, I pour over the remainder of the batter and spread to cover the pecan ribbon. I bake for 30 min+ until my knife comes clean.
This recipe couldn't be any easier. I listened to the others advise and added 3 eggs and threw everything in my Kitchen Aid mixer. I took half of it to work and the guys all loved it. Everyone at home thought it was awesome. Very moist.
I didn't have any pumpkin but I did have two cans of carrots so I thought, "Why not?" I first drained the carrots then dumped them in the bowl and beat the heck out of them with my electric mixer. I then decided since I was already experimenting I added some chopped walnuts. I was worried I didn't have enough moisture since I had NO idea if the amount of carrots I now had was equal to a can of pumpking and the walnuts would soak some up too, I added 3 medium eggs. I followed someone else's suggestion of baking it in a bundt pan and did the sour cream glaze. It came out great!!! It wasn't as carroty as carrot cake would be but my husband and grown son have been fighting over who gets the biggest pieces. Next time I will try it as it should be. I bet it is just as good. Thanks for the recipe!*** 2nd, 3rd... times around... I used an electric mixer each time I made this and had NO problems mixing. I followed the recipe exactly the 2nd time and the texture was not as good. The 3rd and subsequent times I added an egg or two and it was GREAT!!! I have used a bundt pan each time and it turns out lovely and rises just fine.
AWESOME!!!! and super easy - made some changes - and that would change the name of the cake - but it worked out so well!!! I made one with butter cake mix and one with devil's food cake mix - both were yummy - but my kids LOVED the devils food cake! I added 2 eggs and 8oz of soy milk (with 1 tbsp of lemon juice in - to make it like a buttermilk but keep the recipe nondairy). I made each type into muffins - They were so moist and delicious! i luv this new "cheat-cheat" recipe to make muffins!
I have been making low fat pumpkin muffins for a while now using just a box of yellow cake mix and one can of pumpkin (stock up on the canned pumpkin now so you can enjoy these year round), and baking for 17 minutes in 400 degree oven. They are the best! And totally moist. Nothing else is needed, and they freeze well. I make a batch, wrap them individually, and place in freezer. Just pull one out the day before and enjoy with a cup of coffee in the morning. I have tried this with Devils Food cake mix, and I don't like that. Can't wait to try them with Spiced Cake mix, and in a bundt pan. Thanks for the recipe and suggestions.
despite some reviews suggesting additions, I made this exactly as directed. It was fantastic, moist, and magically disappearing. If you are reading this, consider how simple and easy this recipe is--anyone, I do mean anyone, can make this and no additions of any kind are needed. Love this one and plan to stock up on pumpkin so I can have this one all year. Positively the easiest recipe I have tried and a positive keeper.
This recipe is perfect as is. I made these into cupcakes for Thanksgiving and frosted a few with Cream Cheese frosting, but trying them the next day, I like them better without the frosting and they're even more moist. Why add extra calories? This is a great recipe and one I'll definitely make again.
Love this recipe! Didn't add anything. First time I used Cream Cheese Frosting, second time Cool Whip. For Christmas I substituted a can of Apple Pie filling. You need to cut up the apples to make them smaller. Mix the two ingredients together and bake the same as the Pumpkin cake. I sprayed Pam in the Bunt pan then put halved pecans in the pan, sprinkled cinnamon into pan, spooned in the cake batter, sprinkled on more cinnamon and baked. After it cooled, sifted confectionary sugar on top. Tasted great.
This is a fantastic recipe to also make muffins with. It will yield 48 mini muffins or 12 regular muffins. Bake minis at 350 for 15 minutes; bake regular at 350 for 25 to 30 minutes. The simplest muffins ever!
The idea is already listed on this site as Easy Pumpkin Muffins. They are very tasty but the texture seems more suited to mufffins.
No milk? No eggs? No problem! It is great as is, moist and great tasting, whether I use a spice cake mix or yellow cake mix. I will sometimes add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves so that it tastes like pumpkin pie. Yeah, it is impossible to spread it perfectly evenly, so it is not pretty, but that will not matter if you top it with whipped cream or vanilla ice cream.
Thank you to everyone that reviewed this recipe. I added two eggs, 1/2 cup applesauce, 1/2tsp cinnamon, 1/2 cup brown sugar and a few tablespoons water to make mixing easier. I baked muffins at 350 for about 20-25 minutes and then topped with cream cheese icing. These are the best! You have to try them jazzed up a little.
5 stars for quick, easy, and great tasting!
If you're watching calories and fat, this recipe is PERFECT as is--VERY moist and dense. The added bonus is getting a serving of vegetables into picky eaters! I have made this many times and with different flavors of cake mix and have never been disappointed.
Did not have a spice cake mix, so used a yellow cake mix and added 2tsp pumpkin pie spice. Made as cupcakes, baked at 350 for about 17 minutes. Delish. I always add 1cup water, never add eggs or anything else. (defeats the purpose of a 2 ingredient low fat cake, doesn't it?????). Any type of cake mix will work- as long as it has pudding in the mix or is labeled "extra moist". If you decide to frost, any cream cheese frosting works great...but think about the cake mix you used..butter pecan+cream cheese with a drizzle of caramel. Chocolate cake+ cream cheese frosting with a tsp of cinnamon mixed in. If you use a carrot cake mix, frost, and then sprinkle with chopped pecans. With my vanilla cake, I saved 2T of pumpkin, and stirred it in with 1tsp vanilla, 1tsp cinnamon - frosted, then sprinkled VERY lightly with raw sugar. Hey...at least the cake is low fat!
I read reviews for this and saw that the batter was thick and didn't rise. So I combined this idea with others I have read about "Diet Coke cake" and added 1/2 or so can of Caffeine Free Diet Coke to the batter to make it thinner and fluffy. The cake rose nicely and is very light and airy without adding any extra calories via eggs. Worked like a charm!
Just eating it now :-) All my guests loved it and either had seconds or took a piece home. Took the advice of others and added 2 eggs, 1/2 cup unsweetened applesauce, 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon. I put half the batter in a bundt pan, then sprinkled with chopped walnuts and brown sugar. Topped with remaining batter and cooked at 350o for about 55 min. Iced with Betty Crocker cream cheese frosting which I watered down with skim milk and whisked to make fluffy and cut down on the sweetness. I was going to sprinkle walnuts on top and then said to my hubby - should I toast them? He said, "No, give them to me". He sauteed them in butter, brown sugar and cinnamon. We let them cool then decorated the top with them. They were too gooey to sprinkle but I spooned them in a ring around the top and they were yummy.) Maybe I will put those in the middle next time.
I really liked this - and my co-workers did, too. I couldn't find a spice cake mix, nor could I see my pumpkin pie spice (which was right in front of me!) - so I used a yellow cake mix and added 2 tsp cinnamon. I also added some chopped pecans (maybe ~3/4 cup - but I didn't measure, just dumped in what was left in my bag). I frosted it with Cream Cheese Frosting II, from this site. I don't think it needed the frosting. I am going to try it unfrosted next time, or maybe try it with Cool Whipped Frosting - also from this site. It was very a very moist cake (=
I made this for an early Thanksgiving lunch for my family, and it was very easy and quite good. I baked it in a bundt pan, drizzled melted cream cheese icing, and topped it with pecans I had left over from my sweet potatoes. It made a lovely presentation. The only reason I'm giving it 4 stars and not 5 it that the texture was a little less than desirable - not bad, just not the best. 4.5 would be the ideal rating. Very easy, and it really looks and tastes quite impressive! I'll make it again.
I still can't believe how DELICIOUS this very simple recipe is!!! My family devoured it quicker than any dessert/bread I've ever made. It tasted even better with coffee the next morning! Thanks so much!!!
This recipe is excellent as is! I put alot of raisins in mine (because I love them) and frosted it with Cool Whip instead of frosting. Took it to work and it was gone very quickly with alot of people asking for the recipe. They couldn't believe it was only two ingredients. Hard to spread out in the pan--but well worth it!!
I made "as is" and it turned out great. Very moist!!! And no one in our family could even tell it was made differently than what it says on the package directions.
I added 2 Egg's & made 24 Cupcakes. They where Great!!Very Moist & A Great Flavor!!! Will make these every Thanksgiving!!!
I made this exactly as the recipe states except for using a bundt pan. I mixed the batter in my Kitchenaid. It was like a thick brownie batter, but I was able to spread it in the pan. I'm not crazy about the finished product. I tasted it the day I made it & also the next morning after a night in the fridge. It's really dense, thick & kind of sticky in your mouth. The actual flavor is ok, but I think I'd just rather add a few calories and have the eggs or oil added. I frosted with a Buttermilk Cream Cheese Spiced frosting.
I've made this cake several times and the family loves it! Like another reviewer, I just used a larger can (29 oz.) of the pumpkin to add moisture (no extra eggs or water needed!), and it worked beautifully...a very rich-tasting dessert. Oh, try it with a handful of dried cranberries or raisins thrown in as well! Super!
I followed the recipe exactly. I didn't add a single thing. I used cream cheese frosting. The cake has a nice flavor and texture. The cream cheese frosting complimented it nicely.
I made this as directed however my spice cake mix was 15.25 oz. So I used 1 3/4 cups of canned pumpkin from a 29 oz. can I don't know what all of the fuss is about. I mixed the cake mix and pumpkin by hand. It was thick but not unmanageable. I used a well-greased Bundt pan. I smoothed the top with a spoon to make it even. I baked it for 30 min. I cooled it in the pan for 10 minutes. It came right out. True, it did not rise like a regular cake mix does. It's more like a pumpkin ring. The texture is good and it smells and tastes great. I will top it with the simple glaze that someone else suggested. I have also made this recipe into jumbo muffins. Everyone loved them! I love these easy recipes!
THe only way this recipe works is IF you add eggs. All those who gave this a high rating -ADDED to the recipe. I don't get how you can rate it so high when so many of you completely changed it. So, I did make this recipe, but added three eggs. By making the change, it turned out great.
I loved this! I didn't add anything to it, just the pumpkin and the cake mix. It was very moist! It was a lot denser than regular cake, but it was still cake (not nearly as dense as fruit cake!!) The only part that I felt was a bit annoying was getting it spread into the pan. It was pretty thick and didn't want to spread (kept sticking to the spoon). Once it was in there, it was great though! My family can't wait until I make it again!
I am in love with this recipe !!!! I made muffins instead of a cake. I first tried it with Spice cake and it was delicious. Next I tried it with Carrot Cake and I liked it even more. With the Carrot Cake mix I added about a teaspoon of Pumpkin Pie Spice, 1/2 tsp cinnamon. The only other variation that I made was I added 1/3 cup of Almond Breeze Almond Coconut milk. It help thin the batter a bit and the cupcakes were so moist. The addition of the almond/coconut milk really does not add that many extra calories either. I thought the point of this recipe is to have a lower calorie sweet treat for people that are watching their weight. I was able to get 24 decent size cupcakes out of the recipe. We freeze them in baggies with 2 or 4 cupcakes in each bag and it does not take long to thaw them out. I also tried the recipe with a yellow cake mix but we did not really enjoy them at all and ended up throwing them away. If you love pumpkin bread and pumpkin cookies like we do then using the spice cake or carrot cake mix is going to get you closest to that taste. The yellow cake mix with the can of pumpkin had a strong flavor of yellow cake and you could not really taste the pumpkin. I would also like to try it with a chocolate cake mix sometime for those times when you crave something chocolate...
This is the best recipe I have found yet that only has 2 ingredients! I made mine into muffins and sprinkled them with the Pampered Chef Sweet Cinnamon Sprinkle before putting in the oven and they turned out sooooo good! Between my kids and hubby, they were gone within a day.
You show the picture of the cake made in a bundt pan so that's what I put in into. It is now 35 minutes and the cake is still raw!! If you show a cupcake pan...it should be for cupcakes...a bundt cake picture should be for a bundt pan. With two ingredients all I had to read was the temp and time cause I never figured you'd show a different photo.
You wouldn't think this would make a cake using 2 ingredients but it doesn and it is EXCELLENT. My family is hooked on it now! Great to take to dinners for a dessert.
I can't say enough great things about this cake, my whole family craves it, my grandmother asks me to make it for her. I'm not the the greatest cook, nor do I have alot of time, and this cake turned out so moist..I would give it more stars if I could!!! I totally recommend it!!
I just made this cake for Halloween, and it was the best pumpkin spice cake I have ever had. Everyone LOVED it. I added 1/3 cup of applesauce just because some reviews said it was difficult to mix, I don't even think it was necessary. The two ingredients would have been fine. To me, it was not too thick or hard to mix. It was EXTRA moist. I baked it in a bundt pan for 45 mins. I did not need glaze, whipped topping, icing - nothing. It was perfect plain. I will definitely make this again with only the 2 ingredients in the recipe. Easy peasy and better than delicious! Thank you so much for sharing this!
You can't get any easier than this. I used a devil's food cake mix. It tastes almost like brownies as it's very dense. I've made these in the past in miniature muffin tins lined with mini cupcake papers. I piped on a dollop of whipped cream and sprinkled lightly with cinnamon. Makes a very pretty little dessert.
I tried this today. I only had the large can of pumpkin so I thought what the heck, lets see what happens. For those that thought the mix was too stiff, this worked great. It spread nicely in the pan. I did also add 1 tsp of allspice. I also used the cream cheese frosting. My husband LOVED it. Great cross between pumpkin bread and pumpkin pie. Such an easy recipe. This is also something that is great to donate local food pantries. One can of pumpkin and one box of cake mix with the recipe printed out. Such a simple treat to make and no need for added ingredients like eggs and oil.
After reading the reviews, I just have to say, try this recipe 'as is.' I did not add anything other than pumpkin and cake mix, and it was delicious! The cake mix has plenty of sugar, and adding eggs just adds more calories. It's a little tough to mix, and spread in the cake pan yes, but it doesn't need any extras. I made it in a 9x13 inch pan, and it would probably be easier to make it in a bundt pan.
Love this recipe and so easy. I make into cupcakes but add nothing else.
This is one of our favorite quick cake/muffin recipe. This also works with any kind of cooked squash, if you have that instead of pumpkin. There's sugar-free cake mix now so for those watching their sugars/waistlines, that's a great substitution. If I'm feeling particularly nice, I'll frost this with a whipped topping frosting (one tub "free" whipped topping, one small box instant vanilla or cheesecake pudding, 1/2 cup fat free milk) for a quick dessert for last minute get togethers or dessert for my family.
I was looking for a way to use my box of spice cake and can of pumpkin. Thank you for posting this! I did jazz it up by adding 3 eggs, 1/2 cup of cinnamon applesauce, 1/2 t. pumpkin pie spice & 1/4 t. cinnamon. I also frosted it w/cream cheese frosting. Yummy. :)
I did add 6 tablespoons of egg whites and 1/3 cup of water as per the instructions on the Libby website. I made them into 18 muffins baked for 19 minutes. Healthy but a treat.
My family felt these` were a bit too dense and bland, so I added 2 eggs and 1/2 tsp pumpkin pie spice. I baked them as muffins/cupcakes and they loved them without icing. Perfect for breakfast or a snack or in a gift basket.
hard to stir, not very pretty, but SUPER EASY!!! and tastes just fine...
I make this as muffins and add cinnamon chips. Delicious!! I don't have to add anything but the mix and pumpkin.
I added the three eggs and 1/2 c apple sauce as suggested by other reviewers and baked it in a bundt pan. Absolutely fabulous!! Thanks so much...
Love it! I followed the instructions, and I wouldn't change a thing!
I couldn't find spice cake so I used the Pilssbury Golden Butter Recipe. With 1tbsp of Pumpkin Spice, 1 egg and can of pumpkin. Made 16 cupcakes. They were melt in mouth delicious no need for frosting.
If you're wondering, this recipe makes really good cupcakes! I used this recipe for a neighborhood outing this weekend, but instead of a cake, made cupcakes because I wanted something that didn't have to be cut and could be eaten without utensils. I made the recipe AS IS, just the spice cake mix, the ingredients called for on the box of mix and 1 can of pumpkin. Nothing else. There weren't any issues mixing or batter being too thick, it was perfect. This made 24 regular cupcakes + 30 mini cupcakes (I only have 2 pans so decided to put the rest in the minis). I only had butter cream frosting here and they turned out great! One thing to note is this: I wasn't sure about the taste when I taste tested them about 1 hour after cooling, but the cupcakes tasted 10X better that night (about 6 hours later) and even better the next day. I will make these again without any changes, except maybe making the frosting. Great recipe!
Easy, Easy, EASY! After reading some of the other reviews I worried that my cake would come out flat without eggs. I really didn't want to add egg because I didn't want the added fat. So, I followed the directions but added one cup of applesauce. It was PERFECT! Light, fluffy and delicious. Thanks!
I added 1 egg, to make it moist, but not too cakey & also added cinnamon, ground ginger, raisins & pecans. It appeared a bit overbaked, so for fear of it being too dry, I made a cream cheese frosting & glazed it while still warm, then sprinkled chopped pecans to make it more attractive, as it was to be served to company. The texture was a bit crumbly, not what I expected. We liked the flavor, but I wish I would've tried something else for company. I will try this one more time before moving on to other pumpkin cake recipes, but next time, I will cut 5-10 minutes off of the baking time & add 1/2 cup oil to see if that helps.
I made this yesterday, and took it to a bonfire get-together. I added nutmeg, cinnamon, and poppy seeds (didn't measure, just sprinkled each ingredient) when I mixed it up, and baked it in a Bundt pan. Then I frosted it with cream cheese frosting. Everyone said it was delicious! And you can't beat how easy it is...
I thought this made a great pumpkin bread. My whole family enjoyed it really well. Only thing I did different was that I added a scant 1/4 cup of water to thin out the batter a bit to make it easier to spread in my bundt pan, but other than that it was perfect!
I know this recipe is a cake, but we made it in a cupcake pan and served them as muffins. They were fabulous. It makes 15 muffins. They are moist and tender. Not many calories and open to many variations in the future, now that I know that it works well. Nuts, chocolate chips, raisins etc. We baked them for about 20 minutes. Thank you for the recipe!!
I made this cake last night, but I added two eggs and a sprinkle of cinnamon and nutmeg. I made it in a bundt pan and used cream cheese drippy icing, It was delicious! There is ONE piece left...hmmm.
I don't add any eggs or anything-- the cake was hard to mix by hand (easy with a hand mixer!), and it tastes great every time! I add a glaze made of confectioner's sugar and water (or skim milk) and it's the perfect and perfectly SIMPLE dessert!
Wow......I LOVE THIS CAKE!!!!!! After reading over some reviews I did what most people did I added ingredients. I used a yellow cake mix and a 15 oz can of pumpkin. I added in two eggs, 1/2 cup applesauce, 1/2 tsp pumpkin pie spice, 1/2 tsp cinammon, and a bag of chocolate chips. The batter turned out like any other cake batter. I baked it in a bunt cake pan on 350 for about 45 minutes. After pumpkin cake was cool I added icing. I made my own icing with 8 oz cream cheese, box of powder sugar, and a little milk. I am taking this cake to a family funcation and I am sure there will be none left. I will make this cake over and over again. A new favorite!!!!! :)
I made this recipe per the instructions. The only thing I did differently was put the batter into a cupcake tray. It was great. These muffins turned out just like a low fat pumpkin bread recipe I tried recently. It was great to have something that tastes so good without adding the oil or eggs. I enjoyed this immensely. I don't feel left out this holiday season.
Wow, good. I think the secret is to use a cake mix with pudding in it - two ingredients turned out great!
First of all, this is a great recipe. I heard about it at weight watchers last night. Use a can of pumpkin to any cake mix for a much lower fat/calorie treat. I portioned them out and baked them as cookies, which worked great. I added ~1/4 cup applesauce to make the batter more workable. This also helps them rise a bit and and makes the cake less dense overall. If you want a super rich cake this isn't it...misses the point and Allrecipes has some killer rich and fatty cake recipes. The magic in this combo is that it is a really delish way to make a treat that is considerably more healthy than most cakes (compare the nutrition facts to other cake recipes on here). I made it with devils food cake and loved the results!
Based on the reviews I modified this a bit. I used a little more pumpkin..until easy to stir and 2 eggs. I almost trashed the mixture after I added the eggs. The mixture became very slimy. After stirring the mixture more, it no longer looked slimy. Final result was very, very good. Glad I didn't trash it. Very moist and even better the next day. Used cream cheese icing. This is a keeper!
It is an awesome cake!! Very easy to make and moist, moist, moist! It was a HIT at my house!
This was fantastic! Easy enough even for me to master. I did add two eggs and topped with store bought cream cheese frosting though. Very good!
This cake is super easy and awesome!! I used a 30 ounce can of pumpkin, because of reviews stating it was too hard to stir and work with. Wanting to keep with the 2 ingredient theme I decided to just ad ore pumpkin instead of adding a third ingredient. I did have to cook it about 10-15 minutes longer though. I topped it with whipped cream and it was delicious!!! It will definitely become one of my holiday staples....so easy!
This is a complete flop. Maybe I did something wrong, but this did not look or taste like cake.
Really good cake! I did add 2 eggs because of the reviews and it was perfect, I did not have any trouble spreading it in the 9 x 13 pan. Used a cream cheese frosting. The flavor is perfect for this time of the year (October). Family loved it.
really great. used for a birthday cake at thanksgiving time
Didn't read the reviews before trying this, but found it very thick also and decided to add a 1/2 cup of sour cream. Delicious and SO easy! I would love to try these as cookies as recommended by Suz also.
As soon as I saw this recipe I wanted to make it. After going to two stores I couldn't find canned pumpkin. (Apparently there is a pumpkin shortage this year.) So, I used a can of sweet potato pie filling. The final result was a delicious, flavorful, and healthy tasting cake! So yummy and EASY!
I did as another reviewer suggested and added chocolate chips to make cookies. The end product was different than regular cookies... But considering they were super easy and contained no butter, oil, or eggs (other than what was in the mix), they were great! My kids loved them and asked me to add them to my regular recipes
I made this cake a few weeks ago and forgot to rate it. I made the spice version following the recipe as written and thought it was great but my wife said she could taste the pumpkin and didn't care for it. I then made a devil's food version by the recipe and she loved it. I have since made this for a family function and everybody loved it. DON'T ADD EGGS!! This is supposed to be a light recipe.
I made this recipe for my coworkers on Halloween and everyone absolutely loved it! So much so, that I had to make it again three days later. I did take the advice of the other reviewers and added two eggs. The batter was pretty thick, but resulted in delicious cupcakes with cream cheese frosting!
I have made this cake as the recipe is written and considered it OK. I took some of the other reviewer's comments, added a few additional ingredients of my own and the cake was fantastic! I kept the addition of 2 eggs and cinnamon. Since I wanted a very heavy cake, similar to a pound cake, I also added 1/2 cup sour cream and 1/4 cup plain Greek yogurt. I baked it in an 11x14 metal pan, sprayed with cooking spray, for 15-20 min longer. I put caramel frosting on top (from AllRecipes - ingredients are mostly butter, brown sugar, and flour). Cake was fabulous...very moist, but lighter texture at the top, then very dense on the bottom, almost like a cheesecake. Tastes like an old fashioned cake my mother used to make from scratch, so I was very happy with it!
I used Betty Crocker spice cake mix, the 15oz can of pumpkin, but I added 2 eggs,1/4 cup of oil and 3/4 cup of water. Sprayed the pan with Pam. The cake came out great didn't stick to pans or mini bunt pan,super moist and so light. This was great will continue to make, especially when DD stops serving pumpkin muffins.
I made this for Thanksgiving and was asked to make this again for Christmas. Both times I was asked for this recipe by many! The only difference I made to this recipe was I added 2 eggs as another reviewer suggested, and I added Crushed Walnuts and Mini Chocolate Chips! Delicious !!!!
I had a larger can of pumpkin on hand (20oz) and a vanilla cake mix so I used them. I added 2t of pumpkin pie spice and 1t of cinnamon since it was a vanilla cake mix. Very easy to hand mix. I used PAM on my jelly roll pan/cookie sheet. Baked it for 30 min. Excellent. It is moist and pudding like in the middle and yes it was done. Tastes like it is full of eggs and butter and ha! it isn't. Can't wait to take it to work!
I just made this recipe with a white cake, I'm not fond of spice cake and I love the flavor of pumpkin. It came out very moist and Yummy. No need to add any other ingredients.
very yummy! I added a 6oz bag of semi-sweet chocolate chips to the cake mix and pumpkin and cooked as muffins. no eggs ment batter was fair game. I had to fight to keep enough to make a full pan. :) also made as muffin tops. my husband loved being able to grab one on his way out the door at 4AM. not crumbly or messy
I made in to cup cakes, and added 2 eggs like others said. Along with a tiny bit of extra spices and a thrown together cream cheese icing they were the best. Moist and amazing.
Yummy and easy! Added a little water but no eggs or oil. That would defeat the purpose of a low fat option. Made this in a muffin tin. Came out perfect.
I've used this recipe for the past 2 years to make pumpkin muffins. I use the foil cupcake liners placed on a large cookie sheet; this eliminates the need for cupcake tins - and no need to wash a baking pan! We love this recipe!