2 Ingredient Pumpkin Cake
Ben Ashby
I was really skeptical about this recipe and I honestly only made it because I didn’t think it would work. I was completely surprised that it worked and that it was really good. It is a recipe I will be making all Autumn!
The recipe really is only two ingredients. One 15 ounce can of pumpkin puree and 1 boxed cake mix. I used carrot for the video, but typically recommend spice cake for the season.
I did cover mine in an icing, but would probably recommend a cream cheese based frosting next time.
This recipe works because of the water content in the canned pumpkin. This would not work with fresh pumpkin, so please do not waste your time.
RECIPE:
Preheat oven to 350. Well grease a Bundt or muffin tins. This cake will not rise as well as a boxed cake typically would.
Mix together 1 15 ounce can of pumpkin puree and 1 boxed cake mix. Add to pan/pans. Bake until tooth pick comes out clean.
Cool and frost, or serve on its own. This cake is incredibly moist because of how dense it is.
FOR MORE AUTUMN RECIPES:
