Two Ingredent Spiced Pumpkin Cake

    35 min

    This moist cake is not only delicious, but it's also quick and easy to make. Pumpkin puree is mixed with ginger cake mix, poured into a baking tin and baked to perfection.

    413 people made this

    Serves: 15 

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Generously grease a 23x33cm or similar size baking tin.
    2. In a large bowl, mix together the ginger cake mix and pumpkin puree until well blended. Spread evenly into the prepared tin.
    3. Bake for 25 to 30 minutes in the preheated oven or until a knife inserted into the centre comes out clean. Cool and serve or store in the refrigerator. This tastes even better the next day.

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    Reviews & ratings
    Average global rating:

    Reviews in English (440)


    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 from this site. I know this is a variation from the original 2 ingredients but I wanted to let everyone know how fabulous it turned out. I regularly cook for our extended family - up to 21 people (we take turns making dinner every night) - and EVERYONE thought this was to die for! I use baking for my mental therapy and this was one of my more rewarding quick fixes. Hope you'll try my suggestions.  -  14 Nov 2007  (Review from Allrecipes US | Canada)


    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 only ingredient change I made to the recipe and it turned out great. I didn't have the problem that some other reviewers mentioned about the batter being so difficult to mix. I used my very powerful stand mixer and it was blended in a snap. I baked it in a bundt pan for 30 minutes, which was adequate, although next time I might add 5 more minutes. I took it to a ladies Bible study and there were no leftovers. I didn't frost it, but I think I will make a cream cheese frosting next time ... and there will be a next time. It's just too easy and too good.  -  28 Oct 2006  (Review from Allrecipes US | Canada)


    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 toothpick comes out clean. Super easy, and SO GOOD! Better than store bought pumpkin chocolate chips cookies.  -  11 Nov 2006  (Review from Allrecipes US | Canada)