Can you really make a delicious pumpkin cake with just 2 ingredients?

Yes! Yes! And yes!

If you’re shaking your head with doubt, you’re not alone. I wasn’t sure I was going to like the end result of this pumpkin cake either.

But then I tried it. And ate it. And smiled.

You’ll be smiling too when you need a last-minute dessert and know that you have this easy cake recipe in your arsenal!

Related: Harvest Apple Cake with Cream Cheese Frosting

I feel a little silly giving you a traditional recipe to read for this because with just 2 ingredients, it’s pretty easy to remember.

A box of cake mix and a can of pumpkin. You can handle that, right? Don’t worry, there’s a printable below, just in case.

When you really want those traditional fall flavors, I like to use a spice cake mix. That’s how I usually make this pumpkin cake and what I used in the how-to video below.

How To Make This Easy Pumpkin Snack Cake

As you can see in my video below, you can use any cake mix to make this treat.

If you’re a chocolate lover, I recently made this cake with a chocolate cake mix.

And because I had them on hand, I added 1/2 cup of mini chocolate chips into the batter. A great finishing touch!

I just love how you can adapt this recipe! The pumpkin taste with the chocolate is subtle, but it’s such a moist cake! The chocolate chips add a little fudgy decadence.

I didn’t use frosting, although I think a cinnamon buttercream or a salted caramel buttercream might be nice.

But honestly, part of what I love about this 2 ingredient pumpkin cake recipe is that it is light, so a heavy frosting may throw that off.

Related: German Chocolate Caramel Cake

I kept it simple with a light dusting of powdered sugar. It was just right.

While I don’t know that you can call any cake “healthy,” this is a better choice when you’re being mindful of calories, fats, and cholesterol. With no oil or eggs, it’s an option that allows you to bake your cake and eat it too!

Pumpkin Cake

Pumpkin Cake


  • 1 box of cake mix
  • 1 (15 o) can pumpkin (not pumpkin pie mix)


  1. Preheat oven to 350°.
  2. Prepare 13×9 pan with non stick baking spray.
  3. Mix together cake mix and can of pumpkin.
  4. Spread into prepared pan and bake for recommended time from cake mix.
  5. Let cool and dust with powdered sugar just prior to serving.

Another Delicious Recipe For Fall

My Pumpkin Cream Cheese Swirl Cake is one of my newest recipes… but it was actually derived from this snack cake recipe!

Find the recipe HERE.

It features all the flavors of fall and it even has a ribbon of delicious cream cheese frosting throughout. YUM!

HERE is the recipe.

Let Me Know!

I’ll be anxious to hear from you if try this recipe.

And let me know in the comments below if you try another variation!

From my fall kitchen to yours,


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