2-Ingredient Pumpkin Cake

this has been a favorite for our family for several years. This is the first year I have read reviews. So this time I added a couple of eggs. Makes a difference and I figured out why. The cake mixes have decreased in volume and the cans of pumpkin have not (as least in Canada) so the ratios are off. but still a favorite

I think this makes a great bread but I found the texture too dry and more like a bread. I even added the eggs others have said to do. I wonder if anyone has tried to add applesauce to this and how it worked if they did.

I added 2 eggs and pumpkin pie spice. Outstanding! Seasonal favorite!

This was amazing. I did add 2 slightly beaten eggs, and a splash of vanilla (my mom taught me to do that with box cake mix when I was young). I used my mixer and mixed for 3 minutes. These rose nicely. once cooled, I topped with home made cream cheese icing— YUM

This was fantastic! I didn’t have spice cake (and after searching three grocery stores with no luck) so I used a doctored yellow cake mix and added the two eggs per everyone else’s recommendation. Put it in a bundt pan at 350 for 45 mins and it came out super moist. I’ll definitely make it again!

I just wanted to say, I didn’t have a problem with the batter either. But I might try adding two eggs. But the reason I like it so much is it’s so simple! 🙂

added 2 eggs based on previous comments. very good

I’ve made this cake a lot even before I saw this certain recipe. I find that it’s much easier and better if you add 1/2 cup of water. It makes it very light! I’ve made two in the last 4 days… Thanks!

I love this recipe.. This is second time I’ve made it. Next time I’m putting in chocolate chips or trail mix

This was fantastic. I added two eggs like a lot of other people did and it was perfect. The whole family loved it. Talked it with a little bit of cream cheese icing. It was fantastic without the icing as well. Will definitely be making this again and again.

I just took it out of the oven awhile ago. I took the suggestion and added two eggs. I baked it in a bundt pan. The house smells awesome. Oh, I actually added a tsp of pumpkin pie spice. It is delicious and moist. Of course with cream cheese frosting.

I made this recipe yesterday, and I did not change a thing. It has a great flavor. Instead of making a cake, I made donuts. They were light and springy! They came out perfect, and my husband loved them. Will definitely make these again.

Love this recipe and have made it tons of times. I make cupcakes out of the batter and they always turn out well. Makes a heavy, moist cupcake, don’t even need frosting but go ahead because frosting is always good, right?

I added 3 beaten eggs to the pumpkin and also added 2 tsp pumpkin spice. Yummy

I used this idea to make a cake for a family that is allergic to eggs. I used a white Duncan Hines White cake mix and 15 oz canned 100% pure pumpkin. At first it was stiff but it softened up as I worked it. It was not too stiff to spread in the pan. After it was in the pan I sprinkled a little more than pinch of each of these separate ground spices one by one over top: Cinnamon Ginger Allspice Clove It was delicious! The texture was great and it was so easy.

After reading several reviews I went ahead followed the (gluten free) cake box recipe and added canned pumpkin. I added small amounts of pinch of cinnamon/raisins/semisweet choc chips/pinch of clove/unsweetened shredded coconut/pecans. I liked the texture and perfect sweetness of this cake. I wasn’t sure how it would turn out. I made this as today is my brothers two year anniversary of his death and I wanted to keep myself busy by cooking. I am so glad I tried this out and thank the reviewers for their suggestions as that is what made this delicious cake possible. 🙂

Try with cinnamon toast crunch cake mix it’s 16 oz and is a pretty good combo.

I am a long time “made from scratch” cook, but I had a cake mix on hand that was given to me. I did it exactly as directed (no eggs, applesauce etc) and it came out dense for a cake but that it should be called pumpkin bars. As far as those saying it doesn’t rise or puff up, they are wrong. IT absolutely does/did! It does NOT come out exactly like it went in. Also, for spreading, sticking to spoon, etc, there are many cake recipes that do that, and a lot of bar recipes too so to make those complaints, you must not be much of a baker nor cook. This is ok but the kids usually love something like this:)

I made it as directed-…… the batter was dense, decided against adding to it, just to see the result. Taste is good, but texture is dense and spongy. Will try again with added eggs & applesauce.

The cake mix and canned pumpkin made too dense and heavy a batter to produce the kind of cake I needed. So, I added three eggs, a generous amount of vanilla extract, and dumped quite a lot of pumpkin pie spices into the basic batter before baking. I topped the cupcakes with a homemade cream cheese frosting that included a touch of cinnamon. They were very popular at a recent potluck – and with family!

Based on other reviews, I added 2 eggs. I also added a small individual sized container of applesauce (I often use this to substitute for oil in recipes). The cake came out very moist and friends seemed to enjoy it. I did not use icing, though I may try that as I love icing anyway. We also put butter on some slices this morning and warmed it up in the frying pan so it had a little crisp to it to go with our coffee. Simple and easy, so a win as far as I am concerned!!