-
-
My review
Two Ingredient Pumpkin Cake
35
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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 157Original recipe yields 15 servings (1 - 9x13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 430482 Ratings
-
-
-
-
-
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
Most positive
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...