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My review
Two Ingredient Pumpkin Cake
Chickentarian
"It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling."
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Ingredients
30 m servings 157 calsOriginal recipe yields 15 servings (1 - 9x13 inch cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
- In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Nutrition Facts
Per Serving: 157 calories; 4.3 g fat; 27.5 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 300 mg sodium. Full nutrition
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Reviews
Read all reviews 429479 Ratings
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Most helpful positive review
11/14/2007
I gave this 5 stars after taking the advice of others to add three eggs. I also added 1/2 cup of apple sauce, pumpkin pie spice and cinamon. When cooled, I topped with cream cheese frosting fr...
Most helpful critical review
2/28/2005
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 e...
Most helpful
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Least positive
Newest
11/14/2007
I gave this 5 stars after taking the advice of others to add three eggs. I also added 1/2 cup of apple sauce, pumpkin pie spice and cinamon. When cooled, I topped with cream cheese frosting fr...
10/28/2006
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 onl...
11/11/2006
This recipe is better made as COOKIES! No eggs needed--mix the cake mix and pumpkin, add some chocolate chips if desired, and scoop onto cookie sheets!! Cook about 14-16 minutes, or until toot...
11/3/2006
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...
10/27/2008
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 th...
12/29/2013
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 re...
4/12/2006
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 ...
2/28/2005
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 e...