Two-Ingredient Pumpkin Cake: Easy Delight for Fall Baking
This Two-Ingredient Pumpkin Cake is a quick and simple fall dessert made with just a cake mix and pumpkin puree.
Equipment
- mixing bowl
- Hand Mixer
- baking pan
- toothpick
Ingredients
Cake
- 1 box yellow cake mix or spice cake mix
- 1 15 oz can pumpkin puree
Apple Cider Glaze
- 1.5 cups confectioners' sugar
- 3 tablespoon apple cider not apple juice
- 0.75 teaspoon pumpkin pie spice
Instructions
Cake
- Preheat oven to 350 degrees F.
- Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
- Pour batter into a greased 7 x 11 X 2 pan.
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
- Let cool for 5-10 minutes in the pan, then flip onto a platter.
Apple Cider Glaze
- Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
- Serve warm or room temperature.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 2500IUVitamin C: 2mgCalcium: 15mgIron: 1mg
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