This 2 ingredient pumpkin cake utilizes a yellow cake mix and pumpkin puree to create a perfectly delicious outcome. Without the need for oil, butter, milk, or eggs, this cake achieves a perfect level of moisture and fluffiness. The apple cider glaze puts this pumpkin cake recipe over-the-top in the best way.
2 Ingredient Pumpkin Cake
Pumpkin desserts are absolutely the best! It’s not the fall season unless I’ve made my favorite pumpkin bars and the best pumpkin cookies. And let’s not forget this over-the-top pumpkin martini.
Not all dessert recipes need to be complicated. This pumpkin cake redefines the term “simple,” and could even be dubbed a “pumpkin dump cake” when in a bind.
This recipe, using canned pumpkin and yellow cake mix, presents an excellent way to elevate a cake mix. While it stands well on its own as a moist and delicious cake, the real game-changer is the apple cider glaze, which propels this two-ingredient cake to new heights.
Related: Pumpkin Donuts
Undoubtedly, it’s the ultimate go-to for a swift and effortless recipe—perfect for weeknights, book club gatherings, or potlucks. The flavor is simply perfect.
Even for those who shy away from baking from scratch, fear not, as the presence of a cake mix acts as a safety net. Achieving perfection each and every time is practically a guarantee.
Why You’ll Love This Pumpkin 2 Ingredient Cake
- Simplicity: With just two main ingredients, a yellow cake mix and pumpkin puree, this recipe streamlines the baking process.
- Deliciousness: Despite its simplicity, the cake turns out incredibly delicious, boasting a moist and fluffy texture that’s satisfies your taste buds.
- Healthier Option: This recipe skips traditional ingredients like oil, butter, milk, and eggs, making it a potentially healthier dessert choice without compromising on flavor or texture.
- Glaze: The apple cider glaze is a game changer and so perfectly on brand for the fall season.
Ingredients for Two-Ingredient Pumpkin Cake with Apple Cider Glaze
See the recipe card below this post for ingredient quantities and full instructions, this list is just an overview.
Pantry Ingredients
- yellow cake mix – any brand will do
- pumpkin puree -this is not “pumpkin pie mix” ` you want the unsweetened/non-spiced version
- confectioners’ sugar – otherwise known as powdered sugar
- apple cider – this does not need to be fresh apple cider, regular bottled apple cider works
- pumpkin pie spice – found in the spice aisle during the fall season or make your own
How to Make Two-Ingredient Pumpkin Cake
Full, detailed instructions can be found in the recipe card at the end of this post.
- Preheat oven.
- Mix cake mix and pumpkin puree, bake until toothpick comes out clean.
- Create glaze with powdered sugar, apple cider, and pumpkin pie spice; pour over cake.
Make Your Own Pumpkin Pie Spice
If you don’t have pumpkin pie spice on hand, you can make your own with a few ingredients you likely have on hand.
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
May be used as a substitute for store-bought pumpkin pie spice and to prepare the recipe for the apple cider glaze.
Can I Use Fresh Pumpkin Puree?
By all means yes!
If you have gone to the trouble of making fresh pumpkin puree, then absolutely use it in place of canned pumpkin puree.
Sugar pumpkins or pie pumpkins are the best for making puree.
As a rule of thumb, a 3-pound pumpkin should yield the same volume as one can of store bought puree. It can vary based on the meatiness of the pumpkin.
Recipe Tips for The Best Cake
- While this recipe calls for a yellow cake mix, it’s also amazing with a spice cake mix.
- This recipe calls for a 7 x 11, rectangular baking pan. If you make it in another size pan, baking times are going to change.
- Before removing your cake from the oven, make sure to check that the middle is set. Use a finger to press down in the middle. It should bounce back, not feel like much.
- Everyone’s oven is different. Your baking time might be different.
- The glaze should be thick, but pourable. If it’s too thin, add more sugar. If it’s too thick, add more cider in small increments.
- Serve while warm….it’s the best.
Pour that glaze over the top and slice when ready. It’s truly the best!!
Other Fall Desserts You Might Enjoy
- Upside Down Apple Pie
- Fresh Apple Spice Bars
- Pumpkin Chocolate Chip Coffee Cake
- Air Fryer Apple Pie Chimichangas
- Mini Pumpkin Pies
How to Make Pumpkin Cake with 2 Ingredients
2 Ingredient Pumpkin Cake
Ingredients
2 Ingredient Pumpkin Cake:
- 1 box yellow cake mix
- 1 (15 oz) can pumpkin puree
Apple Cider Glaze:
- 1-1/2 cups confectioners' sugar
- 3 tbsps apple cider
- 3/4 tsp pumpkin pie spice
Instructions
2 Ingredient Pumpkin 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.1 box yellow cake mix, 1 (15 oz) can pumpkin puree
- Pour batter into a greased 7 x 11 X 2 pan. (This is the small, rectangular-sized pan from your Pyrex set.)
- 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.1-1/2 cups confectioners' sugar, 3 tbsps apple cider, 3/4 tsp pumpkin pie spice
- Serve warm or room temperature.
Notes
Nutrition
If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
peabody says
Oh that glaze looks like I could slather it on a lot of tasty treats!
KathyB. says
Do you have as many Thanksgiving decorations as you do for Halloween ? I like your pilgrims. ( that word, pilgrim, always reminds me of John Wayne, but I do digress ) Anyway, we have several gatherings before Thanksgiving and I think I will make this cake. There are quite a few pumpkin dessert lovers in our circle of friends and family .
Looking forward to more Thanksgiving type decorating, and is your Christmas as lavish as your Halloween ? Can’t wait !
Laura says
Another recipe meant for me!!!
Excellent.
Diane says
Now that looks very tasty – and of course once you’ve opened the cider you’ve got to drink the rest!
Cheers!
Ruth Cobb says
Of course, after the cake was glazed, you would have to make mulled cider to serve with it. We had an office party one Christmas and decided to serve mulled cider when the guests came in the door. It was such a warm, soothing drink to warm everyone up. We have some nasty cold weather in Elkins, WV. We used to be on the weather channel as the coldest place in the nation, so this tasted wonderful. I can’t wait to try the cake as there are a lot of pumpkin lovers in our family.
Kim says
I believe that is just apple cider, not “hard cider” which has been fermented and contains alcohol.
The pilgrims are adorable!
Karen Klinck says
I don’t see why hard cider wouldn’t work, too. After all, the rest of the glaze is sugar… Depends on your views on alcohol, I suppose, not that there would be enough there to get anyone drunk–without the rest of the cider.
Deeba says
This works BIG for me…never seen anything so luscious with just 2 ingredients…simple pleasures. Love the glaze & the little pilgrims! You’re setting the scene for Christmas…can hear your mind ticking Cathy! YAY!!
Bev says
luscious with just 2 ingredents…HOT FUDGE SUNDAE! (Forget the cherry).
HoneyB says
I saw this too and thought it looked absolutely amazing with all that sauce! Glad you tried it and liked it! Love recipes like this for when you are too tired or don’t have time!
Rachel (S[d]OC) says
Don’t worry. I won’t disparage anyone from using a cake mix. They can be the basis for some cool recipes. I think this recipe is very clever.
It’s the pumpkin I have a problem with. ;-P
Even though I don’t like pumpkin, I found that to be a lovely photo that made me want to like pumpkin.
Ruth Cobb says
If you don’t like pumpkin, what about apple butter, pear butter? Would that work? My brother and sister don’t like pumpkin either. What about butternut squash? We just made a Better than Pumpkin pie with butternut squash. It tastes remarkably like pumpkin. We use to make “pumpkin” bread with the butternut
Kelly C says
Going to try it with the Apple Butter and Apple Filling. Let you know how it is.
AnitaN. says
Did you try this recipe with apple butter? My daughter is allergic to pumpkin, squash this might be a grwat alternative. Thanks
Kimberlyn says
I’ve made the cake with spice cake, but without the glaze – it’s always a hit. I did something similar with yellow cake mix and 2 cans peach pie filling. Another big hit. I’m also planning on making this cake with apple pie filling and spice cake. I bet that would be a great substitute for pumpkin for those that don’t like pumpkin. The cinnamon glaze should complement all of these variations.
Sharon says
If you DO decide on the apple butter, remember that it has other ingredients besides the apples…sugar etc…so then your cake would probably be sweeter than the original recipe….I would opt for apple puree which you could also make like pumpkin puree…right? Just a thought…I am into cutting down sugar in my stuff, so thought I would add this comment!!!!Same with pear puree….???
Rick may says
Sweet potatoes would be a good alternative as well.
Dutchess says
I think I’m going to try it with the Sweet Potatoe…
Become Ordained Online says
You can also make an excellent pumpkin pie from carrots. Just cut back on the sugar a little because carrots are already sweet.
pam says
sweet potato?
Bandana Mama says
Rachel, I loathe pumpkin pie, but LOVE sweet potato pie. Wonder if an equal amount of mashed yam would work?
NC Narrator says
Bandana, here in North Carolina you can buy Sweet Potato puree in the can just like pumpkin. I also prefer sweet potato pie to pumpkin, although for this cake I like both!
Nancy Cobbs says
Where can you buy sweet potato purée? I live in NC and I can’t find them anywhere. Thanks
Erma P. says
If you can get ahold of some garnet yams, they are dense and sweet. I think they would work very well. When I want a treat, I bake one or two in the toaster oven, peel the skin off, mash it up use a bit of butter and maple syrup. yum. If you use these for the recipe, mash the yam through a strainer after baking. the end are a little stringy. good luck.
Danielle Painter says
Is the batter thick enough to make cakey cookies out of? Like a whoopie pie type thing with cream cheese filling?
bunny says
This looks so good I can almost taste it! That sauce over top of it makes it absolutely sinful!
bethieofva says
I saw the recipe as well. I make muffins using the same ingredients with a 1/3 cup of water added, once done, iced with Cool Whip. They too are wonderful. It is an old Weight Watchers trick. LOL! I am going to make the cake with the luscious glaze. It looks amazing!
Annie says
Always looking for fast and easy,helpfull for the holidays and low cal.Thanks
Stephanie says
Heck I think it shows more imagination to use a boxed cake mix in a new way than following some 20 step recipe. My favorite cake is on my grandma would make using a box mix and Jello. This cake may very well go into the Family Recipe Box.
Katie says
I have heard that cake or brownie mix + a can of pumpkin makes a delicious fudgy dessert but I was always too scared to try, I mean it sounds crazy. But it looks like it turned out great! And not too unhealthy!
Brenda says
Katie I have done the Devils Food cake with 1 can of pumpkin and added a nice meringue to it and it was soooo good!
Liz says
I have done this, too, made muffins. No meringue, it doesn’t do well in my climate.
canarygirl says
If. Only! I would totally make this, alas, there are no cake mixes to be found, nor are there cans of pumpkin. 😛 It sounds fantastic, though, so I may just have to give it a go on a wing and prayer and hope it turns out right! 🙂
SnugBug says
That cake looks really yummy and I love the two-ingredient factor! Yet another inspiration from Noble Pig to get me into the kitchen! My kids will love it.
giz says
2 ingredients – whaaa??? You really are a maven.
Jennifer says
I love its simplcity!! Another one to add to my To Do list!!
Darius T. Williams says
I’m so glad the Pilgrims loved it – looks great – lol.
-DTW
{http://www.everydaycookin.blogspot.com}
Andi Sexton (rrlscrapgal) says
As a mom who tries to have a real life, and really works out of her home, the less time in the kitchen the better!
As long as it is tasty, wholesome and healthy… I am ‘so’ there!
Perhaps I should take a picture of my cake mix collection and post it…along with my store bought crackers, croutons, and bread… staples baby, all staples…
Steph says
Yum!
megan says
I’ve made this with a spice cake mix and love it. But I need to try that glaze. It looks good enough to drink by it’s self.
Jessy says
That looks awesome!
ps. you have been tagged : )
Starwoodgal says
Oh My! Perfect Fall Dessert! I wonder if I can substitute sweet potato for the pumpkin? I may try and let you know how it turns out. Thanks – this looks wonderful.
Amanda Louden says
I am a “tudeless” ingredient snob. No tude here…only goodtimes
🙂
Jennifer says
Lordy Lordy Cathy this looks so good…my daughter loves anything with pumpkin in it so this will be perfect (and very easy) to make on Thanksgiving!
Marjie says
I buy cases of 5 pound boxes of yellow and devils food cake mix. When the whole horde is home, a big sheet cake is gone in, oh, say, 30 minutes. I simply need “help” on some of those busy, “OMG! I didn’t plan ahead!” days. No food snobbery going on in my little corner of the world, either.
Trisha says
Okay – I think I might have to make this for my Thanksgiving “feast” this year. I love, love, love pumpkin and this is so easy that I am almost certain I can do it!
Louise says
The pumpkin smell is seeping right through the photo. Yummy!
Bellini Valli says
This is one of those things a person just needs to try.I love cake mixes they never fail:D
Diane in Cincinnati says
I use Pumpkin to make lowfat muffins all the time. My favorite is Spice cake mix and 1 can of real pumpkin (not the pie filling). Spoon into a sprayed muffin tin and cook for about 30 minutes. This is a Weight Watchers trick that is so yummy! Your glaze looks fantastic (yeah, like I’d lick the bowl clean too!). I will have to give it a try!
Katrina says
YUM-O!!! I have heard you can do the same thing with a spice cake mix and pumpkin puree. Also 1 box of brownie mix and 1 cup pumpkin. Low fat, still really good brownies. I’ve made the brownies and eaten the spice cake before. So yummy! It’s a revolution I tell you. Pumpkin in place of butter!
Okay, maybe there just really are some things that are better with butter! 😉
Jenni in KS says
OMG! That looks amazing! I’m trying it today. I need to get the Thanksgiving menu figured out and I’ve, um, got to see if this makes the cut;o)
Mental P Mama says
That looks fantastic…and those Pilgrims are the best!
threeundertwo says
I am on such a pumpkin kick right now. I’m skeptical, but I’ve tried other concoctions with boxed cake mixes so I’m going to take your word for it. This looks like a good one for the kids to do.
Teri says
Well call me Simon Simpleton and slap a bib on me! I am so making this one!
Anything pumpkin… pumpkin pie, pumpkin muffin… pumpkin is good anyway you make it! This is so easy!
Dr. John says
Thanks. This is just what we need to make to take to my son’s house on Thanksgiving.
Sweet Simplicity says
I am all about the boxed cake mix! They always taste better than mine so what is the point?? 🙂
Sandie says
I’ve been having problems getting comments to go through on your site, so I hope you are getting them. At any rate, Cathy, my goodness—this cake looks delicious. The ease factor here makes it all the more lovable.
Becky says
Cathy, that looks absolutely delicious and easy, too.
No super-human going on here. I need all the “easy” I can find.
Love the little wooden pilgrims and turkey, too!
Lo says
Not too snobby for boxed cake mix, though I don’t generally keep it around the house.
This looks like a great concept.
Cheryl says
Look at those happy pilgrims! I am a happy pilgrim as this seems JUST the type of recipe I can accomplish!
Mmmmm…..pun’kin and sugar. I’m off to the store….
alwaysluvcookin says
Not only is pumpkin a great alternative to the “fats” in baking think of the veggie factor you can get in and still enjoy the yummy factor I too have heard of subbing this in brownies but always forget This is easy enough for my girls to make 2 ingredients is not confusing and no measuring. Love it keep em coming Cathy
krysta says
who cares if it is made from a box… as long as it turns out good… no one cares.
M Ayers says
OMG – That looks soooo good. I can’t believe you only add the cake mix and pumpkin – I am going to try it this week!
My gosh, it looks really sinful.
Thanks!
clumbsycookie says
The pilgrims would approve and so would I! You gotta love a recipe with just 2 ingredients, don’t you?!
Tanya says
I’m am definitely not opposed to cake mix, especially when the recipe only requires two ingredients. I saw this on Robin’s blog, too, and it’s definitely on my “to try” list!
Catherine says
God Bless canned pumpkin.
RobinSue says
Weeeee! So happy you liked it. Crazy Good isn’t it? I didn’t believe it either until I made it! Thanks for the link!!
Mike says
I definitely have a tendency towards the complex recipes, but the beautiful results are a reminder that it needn’t always be that way. It looks absolutely delicious…and best of all, something you could dig right into right away
Momma, The Casual Perfectionist says
Mmmmmmmmmm. This one looks AWESOME.
Alisa says
I will forgive you the box cake because you used organic pumpkin.
I must use up all the pumpkin puree I made because of that darn Pioneer woman. Thanks for a good reason to do so.
Can’t wait to try this one out!
Ruth Cobb says
My husband love to plant pumpkin in the garden when my girls were younger. Then they would set up a stand and sell the sugar pie pumpkins after school. People love them. Also Rachael Ray has a Gingerbread Waffles on her site. I would make the reiipe and keep it the fridge for busy school mornings. It lasted about a week. They are so good and so filling. I love the Pioneer Woman recipes although they are so large sometimes for smaller families.
Lori says
Like everyone else I love this two ingredient cake recipe! I’m not one to be a slave in the kitchen. Just get me in and get me out! 🙂
Rachel says
nom nom nom!! You know I’m so gonna have to link to this and make this! YUM
Debbie in CA : ) says
Hey there! You got this food snob interested. I love the juxtaposition of a “conventional” cake mix and a can of “organic” pumpkin. Brilliantly funny . . .
I gotta give this a try. (I could be gross and make a scratch cake “mix” from organics — naaaaaah! I’m gonna live dangerously an Pillsbury it!)
I love your earthy, yummy, hilarious, seriously delicious blog! : )
melissa says
All I can say is HOLY HANNAH
YUM
annie d says
You can also take a spice cake mix, can of pumpkin, 1/2 cup of applesauce (I use cinnamon flavored) and 3/4 cups cinnamon chips, mix together, and put into muffin tins. Bake for 17-20 mintues at 350, Yumm
Ruth Cobb says
I’ll bet the spice cake mix would work wonderfully with this recipe too.
Lynda says
how much pumpkin? it comes in two can sizes. those muffins sound delicious
Sherry says
I tried this recipe and wish I had have added some cinnamon to the mix. It picks up more if the pumpkin flavor as days go on if it last that long. I also iced mine with cream cheese icing.
Mary Beth says
Since yesterday’s recipe was such a big hit (oh, my lord, that chicken is so good!), I will trust you on this one as well. I think I just found dessert for Thanksgiving, especially if it’s that easy!
Jamee says
That looks delicious! I think I might need to try it!
Stacey Snacks says
Funny, for the first time in my life, I used a box cake mix for a ricotta cake. You use vanilla cake mix then mix your ricotta w/ eggs, vanilla, etc.
I just posted it and was shocked at how many people do use mixes!
Your cake looks lovely!
Stacey Snacks
maxine says
Hi, I happened to see this featured on foodgawker. I just got this recipe from weight watchers except it was made with a spice cake mix and was served with fat free whipped cream. The spice mix added a pumpkin pie taste to it! I love it!
Divya Vikram says
Looks just gorgeous..too pretty to be eaten..
Tater Mama says
This looks so good! We’re having yesterday’s chicken recipe tonight! After I saw it, I loaded up the Tater Tot and we went right out and got all the stuff! Wish me luck! I’m about to start supper right now!
Heidi / Savory Tv says
Excellent! I love the simplicity, and I truly believe that apple cider is one of the most underrated cooking ingredients. Thanks for the recipe!
pam says
This is my kind of recipe. And look at how happy it made the pilgrims!
ELRA says
Off course the Pilgrims will approve!
Karen Deborah says
I thought it was pumkin bread pudding from the photo, love pumpkin. Love it!
marcy says
oh YUMMO! I am going to have to add that to my Thanksgiving day feast list!
Amber says
I saw this too but if it doesn’t have chocolate, nuts or custard it just doesn’t get my attention too often so I miss a lot of good stuff. Now I am convinced. I think everyone needs some throw together stuff. As long as I don’t read the ingredients I am happy. How big a snob can I be, I love jello?
Maureen says
OMG this is perfect! The thing I really hate about baking is all the ingredients and measuring. I can do this – and best of all, it looks delish. Thanks for posting!!
Jason says
Wonderful recipe, I will be saving this one.
Blond Duck says
How could you not love this? Seriously!
sommer says
Oh god, I rushed out to get ingredients as soon as I saw this. Made it right after dinner. Wonderful, easy. yummy!
Randall says
Cake looks delicious but I have a problem with your math. Cake mix, pumpkin, sugar, cider, spice. The way we were taught to count down here in Texas that’s 5 ingredients. I’ll be baking my 5 ingredient cake soon.
Heaven Quinn says
Now was that necessary? I know I’m reading this year’s later, but that was just rude. Everything’s big in Texas including your stupidity.
Kam says
And now I’m replying several years later to you: Pretty sure he was just being funny. Calm down a bit. It’s a food blog about a cake, so no need to get all riled up and start calling people stupid.
tipper says
Thanks for the recipe the cake was so easy and the perfect treat!
Linda says
When are you gonna get an aroma-enhanced blog and hand out free samples? I am going to give this recipe to my young son who asked if he could make a dessert for Thanksgiving. I think I can actually leave the kitchen on this one and let him do his thing. THANKS!
sassy says
All i can say as i`m drooling, you are a woman after my own heart lol yum!
Pam says
Yum. I love quick recipes like this. It looks fantastic!
Jake Risso says
Pure awesomeness…you rock. Thanks for sharing.
grace says
i continue to be amazed by this. that glaze is the kicker–amazing. makes me glad i’m not a food snob. 🙂
Tami Whitmire-Williams says
I think it’s going to be great..taking longer to cook in the center..I uped the temperature. But the glaze..it tastes like sugar and cider and nothing else. I’ve put lots of spice and still no real flavor. Otherwise looks good!
God bless..Tami Jo
Rayrena says
omg, my mouth actually watered when the picture loaded. It never does that…so I made it and it was absolutely divine!
Jim says
I wonder how it would be with chocolate cake mix? Maybe that would overwhelm the pumpkin, but I think it could be a good combo.
mindy says
yay!!! looks like a great one to throw together and share at the office.
now, if only i had an oven…
Kori says
The timing was perfect on this. I was preparing a mini-celebration feast for our one month wedding anniversary, and was going to purchase (GASP) dessert. This was so easy, and it did taste fabulous. I am proud to say, we did not eat the entire thing! Just one note, mine took about 36 minutes to bake before the toothpick came out clean.
Egghead says
OK now my Emma and I will be making this baby next weekend. Oh I am going to weigh 3000 pounds if I keep trying all these. You are too much.
Liz C. says
Cathy, you are just simply amazing and I just don’t know how you find the time to do all that you do, plus be Super Mom. Apparently, you have a couple of clones hiding behind the scenes. Otherwise, I can’t figure out how you do it all. You’re truly extraordinary. You also make me feel like a do-nothing loser. Heh…
Lisa says
How simple and wonderful! And now I feel better about posting my cake mix recipes!
Jude says
Two ingredients? This pilgrim will have to give a thumbs up as well.
Jasmine says
Ok Ok I give in to the sin that is this cake. I made this cake in a moment of desperation for goodness! But as I did not have cider (That glaze looks fantastic!! I will try it I promise!) I did have Heath Toffee Chips (without the chocolate) and I sprinkled them on top before baking. I can tell you now, there is a god my friends. – thank you for the wonderful recipe.
-jasmine
Beth says
I’ve made this recipe before and it is as good as it sounds here. I’ve also made it with the low-sugar cake mix (if you are watching that sort of thing) and served it with whipped cream instead of a glaze – equally decadent. I now keep these two ingredients in my house at all times “just in case”. My best friend made muffins with this recipe and said it was phenom.
Nina says
Did you miss an opportunity for using a piping bag? Seriously, looks wonderful.
dlyn says
I don’t use mixes as a rule, but I would make an exception for this – looks fabulous!
Chris says
I made it yesterday and took it to my class. All my teachers flipped out, as well as everyone in my class. I recommend making the glaze in a larger quantity. This way, you make something really cool.
Take the cake out about 3-4 minutes early. Turn on the broiler. Put glaze over the top of the cake spreading it evenly. Put it under the broiler for about 5 minutes. This will crystallize the glaze on the top of the cake. Then, put some more on top! You get three layers, the soft gooey glaze, the crystallized glaze, and then the soft pumpkin cake. Awesomeness.
Riahnnon says
Perfect Recipe! My 2 yr old son has a little girl in his daycare class with severe allergies to peanuts and eggs. It really limits the “treats” that we can take in. I have been searching for something tasty to take to their Thanksgiving Feast that was both yummy and allergy proof. THIS IS IT! Thanks!
Mrs. L says
My mom saw this on your blog and immediately called me telling me I had to make it. You are such an enabler, having my mom call me to make stuff from your blog! 🙂 I made it and it was so delish!
Lacie says
Oh my goodness! I made the mistake of looking at your delicious pictures on an empty stomach. Yummmmy! I want to try and make it now 🙂 Thank you for sharing.
Rachel says
Told You! 🙂 Thank you for being such an inspiration!!
Lisa @ Stop and Smell the Chocolates says
Wow! Yum! I can’t wait to make this cake!
Deborah says
I’m never too good for a box mix! Especially when the final product looks this good!
Kevin says
That cake looks great with the apple cider glaze runningall over it!
gregory says
Well, I saw this, had the necessary 2 things on hand and made it. Only I cooked it longer (@28 minutes toothpick not clean) But at 35 minutes toothpick was clean. Alas when I turned it out it was pudding inside.
Now I have not tested my oven for a while but usually never have a temp. problem. So I think the pumpkin and density may require a longer cooking Like 45 minutes. The edges were great. The taste is great but it ended in my trash can. I will try again.
judy says
Mine turned out like mushy pumpkin pie filling without the crust. What a disappointment.
I baked it at the correct temp (used an oven thermometer) until the toothpick came out clean.
Cathy says
Something definitely went wrong, this recipe has lots of success..
Jazzy says
I am actually getting off the couch to try this, it looks so good!
Suzette says
I made this cake today and brought it still warm to work. It is amazing! I was out of pumpkin pie spice and threw in some cinnamon and ginger – maybe a little too much ginger. But, it wa quite tasty! I didn’t pour the glaze over – just instructed everyone to spoon some over their slice. I just KNEW it was going to be lacking since it didn’t have eggs or oil. Oh, me of little faith! It’s great! Thanks for sharing.
Jeannette says
I made this yesterday…Fabulous! I’ve already shared the recipe with a number of folks. Thanks!
jane says
StumbleUpon brings up another amazing recipe… cant wait to try this one! I am a celiac, do you know if you can use a gluten-free cake mix?
Ginie says
Looks great. I’m thinking of adding raisins and chopped nuts…
Scary Mommy says
You know? I read about this originally but got all food snobby. Now that I know YOU approve, I’ll have to try it!!!
Alexander says
My hubby being a pastry chef scoffed at this recipe till I made him make it.. he enjoyed it thoroughly and was quite shocked it was moist since it lacked eggs and oil.. good stuff, thank you!!!!
David Romo says
Was yummy and foolproof!
Allie says
Oh God, that was great reading and a wonderful method for your recipe. Wonderful chicah!
Mitzi says
Great recipe for us college kids! Easy and super tasty! My roommates and I loved it! Thanks so much!
KatManWHO? says
I made this cake and it was SO soft and moist. Next time I will make it so the frosting stays on because it all sort of melted into the softness of the cake. Still delicious though!
Liz too says
I tried it and it utterly failed. Baked it for twice as long as it called for, and it still came out too gooey to eat.
Am I really that bad a cook?
claudia (cook eat FRET) says
ok ok
as you might imagine, not my thing
but i will bet you i’d have eaten every bite on my plate…
Cessierose says
Your pictures are absolutely mouthwatering, but I have to say, when I actually baked the cake it was disappointing.
The glaze, for starters, tasted entirely too much of powdered sugar, so to remedy it I added high amounts of cider. But when that didn’t work, I heated the glaze and then added some salted butter and cinnamon until it became palatable.
The cake itself is bland as well; there is no discernible flavor other than yellow cake mix, which in itself tastes just like sugar. While I would suggest adding spices to liven the cake up, it’d likely be easier–and produce better results–to just create a pumpkin cake out of scratch.
This is of course just my humble opinion, and though I found nothing remarkable about this cake there could certainly be others who loved it.
-cessierose
Lindsey Cameron says
I had the EXACT same experience! I wish I would have salvaged the somewhat palatable cake before adding the glaze (my mistake for adding it before tasting first). Powdered sugar took over this recipe.
Danya says
I just made this cake tonight for my family and they could NOT believe I did it. It was absolutely, the best cake ever. The glaze is incredible and I was a star. Thank you, thank you for this!
Michelle from NYC says
I made this last week fro a group of friends and they thought I turned into some kind of culinary genius, which I am not. I am now taking this to my book club this week as well as an after Thanksgiving day round up on Friday…I so appreciate a simple approach to a dessert that us regular folk can make.
Christina says
Well it’s in the oven now. I’m very skeptical as to the lacking of eggs and oil, but from the looks of that pumpkin in the can, it appears to be heavy enough. also i’m not using a standard pyrex or metal tin to bake in. I picked up those heavy latex bendable pans that can withstand up too 500 degrees, apparently… i shall return and let you know how it goes.. hopefully the skepticism will fade. EDIT…It was amazing!!!!
Styacza says
Wow, what a great recipe! I altered it a little bit however, to make it even pumpkinier after reading some people’s comments that it had only a faint pumpkin flavor. Into the batter I mixed about a teaspoon of pumpkin pie spice, and a half teaspoon of cinnamon, nutmeg and ginger powder. The spices really brought out the pumpkin flavor and kicked it up a notch. Also I made a butter cream version of the glaze instead of the glaze in the recipe. I made the cake for a friend’s birthday, so I thought I’d go the extra mile and do something extra special (and yes quite fattening). I used an entire stick of softened butter (kills me to admit), an entire box of powdered sugar, a lot more pumpkin pie spice than the recipe called for and enough apple cider to get it to the right consistency- I don’t remember how much that ended up being. I also added about a half teaspoon of ground cinnamon. It was a luscious icing! I put it on the cake when it was still halfway between warm and cool so that it absorbed into the cake a little bit, but still set on the top like an icing should. DEVINE!
Also, I baked the cake in a shallow 9X13 pan since that’s the only one I have here at university, and it was done after exactly 28 minutes!
Thanks so much for the recipe!
1Pinkbunny says
thank goodness you can use a regular size pan! i was questioning if i could or not! Thanks for posting!
Stoner Dude says
I just finished eating this and OH MY GOD. If you’re stoned, go make this right now.
This is the perfect recipe for stoners – so easy you can’t mess it up, so simple you can’t forget what you’re doing, and so freaking delicious you will melt into the One. That’s right, this cake can take you closer to God.
THANK YOU!
quinnn says
I have made this cake for years (with slight difference, I add water to the mix. it creates the moistest cake you have ever eaten)… without the glaze and with a spice mix instead of yellow.
it is a godsend to those of us allergic to eggs who would actually like to have a piece of birthday cake on our birthday once in a while. It works great with German chocolate cake mix also.
for those who are worried about it being too pumpkin tasting, imo it just smells like pumpkin when mixing and cooking but doesn’t really taste like it.
Dani C says
So I don’t really like to follow recipies, which can be a problem but turned out pretty good in this case, so when I decided to make this for our Pre-Thanksgiving celebration, I decided to make it more like spoon cake. Now I don’t know if spoon cake is a Midwest thing or not, but what it is is a really soft almost gooey cake that you have to eat with a spoon. Awesome right?
So instead of making a glaze, I used 2.5 cups of apple cider, 1 cup of powdered sugar, 1 tablespoon or pumpkin pie spice, and a teaspoon of cinnamon (I really like cinnamon!!!) I put this on the stove and reduced it down to a deep brown sauce about the consistency of syrup, then I baked the cake (according to directions, which almost killed me!). After the cake had cooled, I stabbed it with a fork, alot, and poured the sauce I had made over it. Because of the cinnamon and the pumpkin it wasn’t too sweet, but it was gooey and amazing. My friends now think I’m the most amazing cake baker ever. Which kinda rocks. So thanks Noble Pig for inspiring me to greatness…or something like it anyway.
DC
unmuse says
I made this in batches today with loaf pans instead of the traditional cake pan with walnuts on top – 3 going to friends, one staying with me – and they came out heavenly and so easy!! Thanks for sharing this!
TouchOfGrey says
I just tried this with a spice cake mix, a little bit of honey, and a handful each of raisins and dried cranberries, and it is already one of my family’s favorite cake recipes.
Mochachocolata Rita says
Oh gowd…i canttt wait to try this. Whoever disapproved this must be nuts.
Tony says
Well I don’t know what it tastes like, but if it tastes as good as the pictures, it ought to be pretty good 🙂
Very nice blog, I am really pleased I stumbled across this.
Christina says
This cake was a HIT with my family. Took it for Thanksgiving, but of course everyone ate too much, so it and all the other desserts were pushed back till the next day. But when they finally tasted it…they demand to know the recipe. Is it stange that the recipe is so easy I remember the whole thing after reading it once?
My alterations: Spice cake mix instead of yellow. And more cider in the glaze to hide the powdered sugar. Not too fond of that dusty taste myself.
PearlGirl says
This cake is good if you kick up the flavor with some pumpkin pie spice…reader suggestions to use a spice cake mix would be a good thought. My mom made this cake as is, and as a family of “foodies” we thought it was somewhat bland and not our favorite. With a few modifications, this could be killer, because the texture of this cake is incredible! Thanks!!
HeatherRaechel says
I LOVED the texture of this cake. The flavor, however, was a bit bland. We added cinnamon and pumpkin pie spice the second time (to the dry mix) when we made it and it made a world of difference. Also, we tried the cake with some store-bought icing (Pillsbury cream cheese, and mixed in pumpkin pie spice to it as well) and it turned out more like a “Cake.” If you’re going to try the icing, we suggest warming it up a little before you eat it, as we all found it a dish best served warm. So yummy! Thanks for the tip!
Laura says
I hope you get this message cause i finally got around to making this and I do believe as I come back and look at yours I f’d up in a big way on the glaze… You mix that cold??? I heated it and made concrete glaze LOL. OH dear the cake is delish however I sent most of it away because I know I would kill me with it!
sigh one confuzzled Ga peach.
jane says
That’s either a good troll or a real jerk.
Good recipe, etc
GrannyBeela says
will try this for Christmas for sure..
Michelle says
I made this cake for a few of my friends for a Christmas party and they LOVED it. It was so easy to make! Thanks so much for the recipe!!
MyLasagnaRecipe says
Thanks so much for this recipe. We made it at Thanksgiving and everyone loved it!! This has become a family favorite.
tiernan says
I made this today to get rid of some pumpkin that i couldn’t stand to have around. I had the same problem with the glaze tasting like powdered sugar, and had no apple cider. I used apple juice and whiskey, and then ended up heating it for a while so i could add enough booze/ apple to get rid of the powdered sugar.
Gourmet Recipes says
Thank you! This is the most beautiful recipe on my birthday!
shelly says
made it! love it! I sent my college student son back to school with the two ingredients and he just called to find out how long to bake it! it was the bigget, easiest success ever!!!!
by the way, it doesn’t need glaze!! the cake was gone before i could pull it together and make the glaze.
B. Skankin says
I’ve made this recipe dozens of times now and it is AWESOME. SOOOOOO EASY and so rich, people can’t believe it has no eggs or butter. It’s like a big pumkin donut!
This dish is now requested when I attend pot lucks.
Donna says
One of the very best cooks at our church is 87 years old, and some of her most wonderful recipes for desserts only take two or three ingredients. This looks wonderful, can’t wait to try it.
Stephanie says
Hello, I was so excited to try this recipe (because I love everything pumpkin) I just couldn’t wait until fall. So, the preparation was as easy at it sounds. However, I was not a big fan of the cake when it was warm but thought it was great cold. Overall I thought the cake itself was very bland, but it had a good, rich texture. I had added extra pumpkin spice to the cake batter as someone had recommended, but it still only had a very faint pumpkin taste. Also, I used a butter knife to stab the cake every 1-2 inches which really worked great to allow the glaze to ooze into the cake.
Rosey says
Okay so this has been on my desk waiting for fall to get here. I finally made it today. I added brandy soaked raisins to the batter and it was FANTASTIC. Thank you for sharing.
oceanlady1956 says
just trying to subscribe, great blog!
Matthew says
I actually made this recipe last year for Thanksgiving, and it was the best thing on the table…everybody raved about it. The consistency was really soft and moist, and it was even better the next day…it became like a sponge cake. OMG, I still have dreams about it.
Thank you so much for this recipe!
Geetha says
HMMMMM soooooooo sweet… I ill try this one…!!!
Molly says
I made this cake and icing and was unfortunately less than impressed. It was moist, but not very tasty. I guess you really need more than 2 ingredients to get fabulous.
dawn says
This was seriously the best cake ever. So simple!
Jaime says
Oh my goodness, you crack ME UP, GIRL!!!
Caryn says
Wow! I just made this recipe…except I forgot to get apple cider. But, undeterred, I decided to make a maple glaze. So good!!! I think I’ll add this to the Thanksgiving menu and try it with the cider glaze.
Thanks for posting this!
Erica says
I CAN HARDLY WAIT TO TRY THIS!!!
FairyTale Wedding Favors says
I was looking for a great pumpkin dish for this time of year, this is a great choice, and I am certainly not one to mind a little help from the “Dough Boy!”
Lyric says
I found this page via stumbleupon last night. Every now and then, I stumble onto a recipe and say “Okay, I have to make that.” I made it today and it’s just too good for words. I noticed your version calls for more glaze than Robin Sue’s. I definately agree.
Shelley says
Not sure how I came to find this recipe (or your wonderful site), but I knew immediately after seeing this that I’d have to make it. I let my 6 year old whip everything together (using a spice cake mix and adding 1/2 c of applesauce as per a suggestion above) and omyword! What a yummy and super-quick dessert.
BTW, my daughter wanted to add 3/4 C of mini chocolate chips – it was a great addition!
Megan says
Sounds tasty – I also like to grab a box of spice cake mix, and a can of pumpkin, and use that to make muffins. Top with some cream cheese icing, and it’s delicious, and very very low fat (except the icing!!)
Amanda says
This is a favorite recipe for those on Weight Watchers. If made ad above and then the whole thing topped with one small container of Cool Whip Free it’s only 3 points for 12th of the cake. The best part is you cant even tell. There are also many variations to this. Try stirring some pumkin pie spice and a dash of vanilla into your whipped topping before you spread it on. You can use the pumpkin with just about any cake mix and cant really tell that you’ve used pumkin and it eliminates many, many fat grams and calories between the eggs and oil. So you can have your cake AND eat it to! Happy Thanksgiving!
Sarah says
I made this for my family for Thanksgiving … HUGE HIT! It was delicious and took no time to make. Thanks so much for the idea!! 🙂
Ciaochowlinda says
How could I have missed this? It looks intriguing and delicious – will have to try – but I love your entire top 10 of 2009 list.
The Chef In My Head says
On my way to the kitchen! Too easy! thank you for the top 10. Happy New Year
The Chef In My Head says
I’m back from the kitchen, the cake is done, the glaze is on and my family (especially my Dad) is OOOOOing and AAAAHHing over the moistness and and deliciousness (yes, deliciousness, is a word now) of this cake. This is a winner!!!-LeslieMichele
english breakfast tea says
Wow! It sounds delicious. Thanks for sharing this tasty recipe here. Really very easy to make.
Albert says
Oh really awesome… expecting this one in real… not the virtual… now going to search this item all Chennai hotels.
Cooking geek says
Hmm…This is looking delicious.Thanks for the recipe.I will try it soon.
Maggie says
This looks delicious. Can I use apple juice for the glaze?
KonnieZx21 says
I want to tell that a reliable essay writing service supposes to be a good assistant on the road of term paper titles accomplishing. Therefore, all people can use it anytime they would like to buy essay.
Kennedy34RHONDA says
Students guess that the good essay composing supposes the most time consuming procedure. However, we rely on the essays online service assistance anytime when that’s demanded.
Kay says
Just made the two ingredient cake…fantastic……this is a keeper.
Erin says
I LOVE this recipe. I even made it for Thanksgiving the year before last. To say it was a hit is a definite understatement!
(of course, it was interesting giving the recipe for this “AMAZING” cake. >_> )
Richard says
Have seen this site many times and enjoyed each time!
Throckmorton Jones says
I stumbled on this yesterday and was super excited to try and make until after visiting five major grocery stores, I discovered canned pumpkin is a seasonal item only. Hopefully I’ll remember this recipe once it comes back into season around October.
Throckmorton Jones says
I rounded up some pumpkin via an internet/blog friend, and made this cake. OMG! Its so good and I don’t even really much for pumpkin. I’ll definitely make it again.
Dana says
I know that this is an old post, but I just stumbled upon it today, and it sounds fantastic. Since it is almost fall again (as much as I hate to admit it) I will have an excuse to make this soon. Thanks for sharing!
JeKaren says
This was the best pumpkin cake ever! I made it for coworkers a couple of years ago, and it was gone within an hour. I will be making it this year!
Rosemary says
can you use the pumpkin with all the spices in it.
Jackie says
Stumbled on and bookmarked this a while ago and just got around to making it today. My goodness, this is what heaven tastes like! I make cupcakes and used a homemade cinnamon cream cheese icing, but I never knew a cake could be so simple and so perfect! I think I might have a new favorite dessert!
Anita says
I made this again today for a family dinner. My dad loves sweet potatoes so this time I made it with a spice cake mix and mashed sweet potatoes. Wonderful!
Carolyn says
Another great combo is using spice cake mix instead of the yellow cake. And here’s a link to a list of other “2 ingredient cakes”! http://www.hungry-girl.com/girls/biteoutdetails.php?isid=2126
Lisa says
OMG THIS IS SO GOOD! Thank you for posting this recipe. I used the yellow cake mix at christmas and it was so good but now I tried it with a carrot cake mix and cream cheese frosting……..EVEN BETTER! Its so amazing that this works without eggs and oil…I love it.
Lenoria says
This looks absolutely delicious! I am going to make this tomorrow for a “just because” dessert (always looking for one of those). Thank you and I may make it tonight!
Linda Owens says
looks great!
melissa says
I wonder if you can use the powder sugar substitute? both my husband and I have had gastric surgery. We may have to try this!!!!
Caitlyn says
I made this last night and it turned out amazing. Thanks so much for putting this up! 😀
Carrie says
Could you maybe turn this into a poke cake with that yummy glaze poured over it and into the wholes? Omg I am making this tomorrow.
Shelly says
I made this cake in a 9×13 and should have used the smaller pan. It was thin but very good. I didn’t see this glaze when I made the cake and I think it would make it even more fantastic. Thanks for sharing!!
Deb says
I make this too, only I put a bag of cinnamon chips in it ( I think they are Nestles, or Hersheys) But instead of the frosting, I just sprinkle some cinnamon and sugar on top before baking, They are great!
darcy says
So good as cupcakes, drizzle with glaze and serve a lil extra with it – so they don’t get overly soggy until ready to serve 🙂
Vicky says
I make this all the time- with or without the glaze. I’ve also discovered that Chocolate cake mix and pumpkin is almost even BETTER
Liz says
I made this today, but added a package of cream cheese to the cake mixture. I also added a little brown sugar and extra apple cider to the glaze. OH. MY. GOD. I haven’t tasted anything this delicious in a long time! Thank you for posting the recipe!!
Renee says
I made this with spice cake because I was out of yellow, turned out fantastic. I will try some pecans next time, Super easy cake.
Linda Komondy says
This sounds awesome! I have done something similar before using chocolate cake mix with canned cherry pie filling and spice cake with apple pie filling – both excellent served with whipped cream or ice cream! I have to try this one!
Jean says
I made this cake for supper tonight and talk about super easy and DELICIOUS!!! Very moist and tasty. I didn’t make the cider frosting, because I didn’t have any apple cider, but I had 1/2 of a cream cheese ready to spread frosting in the fridge. I added 1/4 teaspoon of cinnamon to the frosting and spread it on the warm cake. It was very good!!! I will be making this recipe again and again! Thank you for posting this recipe!!! 🙂
jules says
super easy, super moist and super delicious. added pumpkin spice, cinnamon and vanilla to the batter. also vanilla, cinnamon and maple syrup instead of cider to the icing (didn’t have cider)…note- if your cake has a slight dome, be careful turning it out upside down onto platter. it will crack open. you might want to keep it right side up. mine didn’t look too spectacular, but it sure did taste good.
Suzanne says
This sounds so good, and so simple. I’m wondering about the apple cider in the glaze – is the 3 tablespoons correct?? That doesn’t seem like enough to drizzle over the cake and have some in reserve for serving…
Cathy says
It’s correct. This is not a full size cake.
Dawn says
I tried this and found it to taste a little like stale flour and was thinking of trying it with a spice cake mix instead of the plain white mix but other wise it was the easiest cake I have ever seen and actually got my 9 year old daughter to make it and she was as happy as a peach to be able to do it !
Cathy says
Sounds like the cake mix was old.
Emily says
Can I make cupcakes, instead of a cake? If so how long and what temp. would I bake the cupcakes at?
Cathy says
Hmmm, same temp and you’ll just have to watch them on time.
Betty Davis says
I haven’t tried this yet, just got the reciepe now, but please put me on your mailing list. This looks delicious. Betty Davis
Cathy says
You can subscribe by email in the right sidebar.
Betty Davis says
This looks delicious and I plan to bake it very soon.
Raeme says
If I make this a day ahead of time would I store in fridge? Will the cake still me as tasty? Thank you
Cathy says
I have never tried that.
Vicki says
Great recipe thanks! It was kinda hard to read with the background but I copied and pasted it to word and it came out fine! Thanks again.
Barbara says
Sounds like my kinda of cook’n.
Dawn Barnes says
I used an orange cake mix instead of the yellow, which I couldn’t find in my pantry, and it was excellent. I also added a little ground clove to the glaze. What a wonderful treat for Thanksgiving!
Trish says
Hmm looks delicious I wonder what I can substitute here for the pumpkin – would fresh homemade pumpkin puree from the blender work just as well, I have never seen it on our shelves here in Australia??
Will give it a go cause it looks yummy
Teri says
Just made this. YUMMY. Didn’t have apple cider but did have drink boxes of apple juice
for the g-kids in the fridge. Like the seasoned cool whip Idea also. Thanks
Carol Ware says
I can’t wait to try this one……..
Nichole says
I made this today and it is definitely moist! I was kind of afraid of the cake batter consistency so I did add a 1/4 of water. I used a spice cake which I know is NOT what this recipe called for but to attest for the pumpkin working in it, it was beautiful! Super moist and flavorful. I used the same size pan and temp. I had to cook mine for 35 minutes though. It might have been the extra water. As far as the glaze, mine tasted like straight up powdered sugar and was just too sweet. Using the spice cake instead of yellow I don’t think mine needed the glaze at all and I’d love to try the yellow sometime and maybe try to adjust the glaze to be less sugar tasting.
David says
I had our baker at work make this recipe for over 8o seniors we provide care for. One lady was in tears she was so happy and wanted the recipe for herself. It makes me so proud to say that this recipe made somebody’s day! She had never heard of a pumpkin cake and really loves pumpkin pie so here you go! I will be using some of the other recipes I find to brighten their day! The apple cake was great too!
Playwright Love M says
My goodness I feel like I need to pray. That cake looks so good it’s almost sinful to think about eating it. Just to verify…I’m not adding the eggs, milk/water or butter called for on the cake box. Just the pumking and cake mix. right?
Cathy says
Correct.
Angela says
Use spice cake mix instead of yellow and add a bag of cinnamon chips….heavenly!
Sarah says
What other size pan can I use? I do not have the 7×11 pan does anyone have any suggestions on a different size pan I could use?
Cathy says
A smaller pan will make the cake too thick and will have a hard time baking. A bigger pan, it will be too thin.
Barbara Martinsen says
Sarah, when I saw this recipe I just had to try it but I did’nt have this size pan, so I took my chances with a 9×9 size. It was good… a little moist inside (not mushy). If I did it that way again I would leave it 1-2 min longer. No one complained….it was so outrageously good. I’m craving it again and I don’t even like pumpkin….pie that is. So I went to a thrift store and found the right size pan because I have to make this for Thanksgiving! : )
Jean says
I have home canned pumpkin can I use that instead of store bought?
Cathy says
I don’t see why not.
Jean says
Thanks
Jean says
Can I use home canned pumpkin instead of store bought?
Amy Lancaster says
Do you know if a Gluten Free cake mix will work for this as well? This looks amazing! Also, would it work with homemade pumpkin puree? Thanks!
Cathy says
I have never tried it with GF so I cannot comment on that. I don’t see why homemade pumpkin wouldn’t work.
Ruth Cobb says
Hi Lisa: I don’t know why some people would fuss about a cake mix. It’s just all the ingredients together in one place. There is just no easier way to put something amazing together without a loss of time, something a lot of us don’t have much of. We used to make a dump cake with a yellow cake mix, can of cherries, but I’ve lost my recipe. It was so good too.
Cathy says
Ruth, try this Cherry-Pineapple Cinnamon Crunch Cake. https://noblepig.com/2009/02/where-i-speak-of-another-obsession-and-you-listen/
Jean says
Ruth,
I have a recipe for Dump Cake that uses 20 oz cherry pie filling, 20 oz crushed pineapple, yellow cake mix, 1 cup butter, 1 small can flaked coconut and 8 oz walnuts chopped. Layer each ingredient on top of each other in 9 x 13 in pan and bake at 350 for 1 hour or until golden brown
carlyn Schaffner says
Soooo, I thought I’d make this with my grandkids. Cake bakes, looking good. We went to make the icing, I kept having to add more apple cider, and it started bubbling. Couldn’t figure out what was wrong. Oh, well, I poured it on the cake anyway. I served it to the grandkids, tasted it, and OMG. I had grabbed the baking POWDER instead of the POWDER sugar. AHHHHHHHH
Dawn says
What did i do wrong? Cake was not very thick and it was to wet and rubbery! Didn’t even get to the glaze, because the cake was a flop.
Cathy says
How old was the cake mix?
Vicki says
I have made a similar recipe–chocolate cake mix with can of pumpkin. Top with container of cool whip and then top with sliced strawberries. Not only is it pretty, it’s delicious! It is a weight watcher rece!
val jackman Australia says
This looks sooooooo good … but don’t think we have the ingredients in Australia!! ):
Lu says
You really don’t have pumpkin and yellow cake mix in Australia?
Rachel says
Just made this today for the first day of Fall and it is awesome and so easy!! The glaze truly makes it!
Ariele says
this looks incredible. can’t wait to try it. where some might look down on a recipe that incorporates boxed cake mix…i think it’s briliant. thank you!
Anne @ Zen and Genki says
That looks so delicious! In fact, it’s in my oven baking right now (I accidentally grabbed a can of pumpkin pie filling and am using a vanilla cake mix from the pantry, but gosh does it smell good!!) Many thanks for the recipe!
Stacey says
Just finished my first piece. Yum-o!!
TLow says
I made this for my husband tonight…AWESOME! Great way to start off the “fall recipes”.
Cathy says
Glad you enjoyed it!
Stephanie says
I am making this right now and my house smell so good. I can’t wait to try it. The glaze is soo yummy. Thank you!
Annette says
the cake was really good, but i had to throw it away, the glaze completely ruined it, it was like eating pure vinegar. My family did not like it at all. i guess you have to love apple cider vinegar to enjoy this cake.
Annette
Cathy says
Why would you have used apple cider vinegar?
carlyn Schaffner says
You must be confusing apple cider with apple cider vinegar. Not the same thing. Apple cider is like apple juice.
Leronna says
LMBO!!!!!!!
Diane Winterhoff says
Oh my gosh!!! Thank you so much for a great recipe!!! For us busy Mom’s,this recipe is a Godsend….I made this cake for my son’s 27 th birthday(We all love pumpkin(from Ohio)…Not only is the recipe easy but delicious!!!! What a great birthday cake for the fall…the pictures was a huge help…Thank you SO much!!!!! Yummmmmmmmm.
Deborah Rambo says
I am going to make the pumpkin cake with the apple cider glaze. I have used the cake mix and pumpkin and it turns out really moist. It was a Hungry Girl recipe. But of course she didn’t add the glaze which I am sure will make it even better. By the way, I know what town you are refering to about the toad tunnel. I live in Sacramento area and I have the book that was written about the toads in Davis. I was born in Oregon and I know that your winery must be beautiful. Oregon is such a beautiful state as is California. Thanks for sharing the recipe.
Chanelle says
I made this cake today and i am not a fan of pumpkin but this cake was amazing!!!!! I added 2 tablespoons of apple cider to the cake mix to give it a little extra flavor. Thanks for this recipe will be added to my top 5 cakes 🙂
ROSE says
I Made the cake and it was good but sweet.. It was definitely sweet enough to eat without icing. although Sugar Free Cool Whip or Lightly Sweetened Cream Cheese Frosting would have been a nice touch for presentation and to level out the sweetness of the cake. Make sure to use as directed the 11x7x2 glass dish to cook thoroughly through. I did let mine cook a few extra minutes and it came out nice and fluffy in the middle. (I made sure that the batter was evenly spread with the outer sides slightly higher; since cakes normally puff up in the center when cooked) EASY RECIPE (WILL MAKE AGAIN)
Gina says
Perfect recipe for an October day. Made your pumpkin cake today and really enjoyed it. Thanks so much!
Ceci says
Made this recipe as cookies for a realtor open house (bite size cakes), did not make the glaze but will try next time. Drizzled warm leftover cream cheese frosting over the top, There were no leftovers.
Shelly Perrot says
I’m so excited to have found this recipe! I can’t wait to try it! I love all things tried & true! Thanks for sharing!
None says
We made it and it is really good. Don’t add the eggs or oil to the cake mix just the pumpkin. We had to use Duncan Hines Golden Yellow cake mix. Also use pure pumpkin and not pumpkin pie filling it is spiced and sweetened and you don’t want it.
Debbie says
Made this today- another hit! Thanks for the delicious recipe. Going into permanent rotation. 🙂
carmen says
graciasss berry good and easy
Tara Wright says
I have two little ones that can not have sugar so i topped with sugar free cool whip and also used sugar free cake mix and it was wonderful and they really enjoyed it since it is so hard to find recipes that they can have too. Thank you for sharing this recipe!
Vanessa Schlaegel says
My daughter found this recipe for me…..made her pull the site up for me just now, made the cake 20 minutes later and oh my YUMMMMM!!! So easy so good……just got a case of the pumpkin from Amazon and used my first can….already thinking I need more pumpkin now:)
Joyce P. says
Sounds yummy, healthy. I am going to make it. Picked up the ingredients already. Sounds like a good healthy dessert alternative to pie, which is my favorite.
sharon says
i want to take this to potluck at work. Is it ok to serve it cold, and just pour the sauce on as you serve it?
Janie Burks says
Just in case you haven’t tried this cake yet, waste no more time before you bake it!
It is AWESOME! I just poured all the glaze over the cake while in the glass dish, hot from the oven. It just doesn’t get any better than this!!!
Nancy says
This makes 48 mini-muffins! Worked great for a brunch that I did. I’m a stickler for only commenting on posts that I made as is–but for the mini muffins I was a afraid the glaze would be too messy. I topped each one with turbinado sugar before baking. Got rave reviews! Thank YOU!
Karen says
This is delicious! Great easy receipe. You can vary it, too.
I spread applesauce mixed with outmeal on the top in the last 10 minutes of cooking, instead of the glaze and used it as a breakfast cake.
Then, I made it with the addition of flaxseed meal and protein powder as a lacation enhancing cake for my daughter-in-law who had a baby last week.
It also works with a gluten-free cake mix and sweet potato puree for my son with allergies! What a great receipe very versatile and delicious.
Jessica says
Really yummy! Making it now! Also eatting it as I go! 😛
Chriseda says
I haven’t used a boxed cake mix in so many years…However, lately I have been feeling that I am leaving my Martha Stewart period. Digression or growth? Don’t know but in the mean time I’ll start here with this cake.
Yelle says
Just found this. Looks amazing!
carmen says
simplemente…delicioso..atrevete…
Jamie says
Any chance this will work as cupcakes?
Erin says
Love the simplicity of this recipe! I tried it as cupcakes and it came out delicious! Just used regular vanilla frosting 🙂
Allison says
This is delicious… Except the glaze is horribly sweet. For a fresher flavor, use more apple cider, use a tablespoon of brown sugar and a bit more spices. Then boil them together and add about a tablespoon of corn starch to thicken it up! Doesn’t affect the flavor at all and it’s much less sweet yet still sweet enough.
Carol says
I added some cinnamon & vanilla to the batter. Delish! Sooooo moist. I used the cake in a trifle with coolwhip & cinnamon as one layer. Cool whip, pumpkin & vanilla pudding mix as another layer. It was AMAZING!
karla says
Try it with lemon cake mix (1) and lemon pie filling (2). Finish with a dusting of pwd sugar. (Or icing) . ’nuff said.
Lissa says
I made this last night for dessert. Rather than add a gooey glaze to the top, I mixed the spices into my batter. I think a touch of light whipped cream would have been the perfect finish; unfortunately, we hadn’t any in the house.
Dee Wamble says
I made this with spice cake mix and it was GREAT!!!!!
Tina says
After reading comments on how the cake ‘tasted bland’, I decided to use a yellow cake mix with 15oz. of Pumpkin Pie ‘MIX’ instead of the pumpkin puree. For the glaze, I used one cup of powdered sugar, 1/2 tsp. margarine, softened, 1/2 tsp. pumpkin pie spice, and 3 T. Apple Cider. It was “absolutely delicious” according to all that tried it!! Still baked the same way. Although, with this revised recipe, you can use two cake mixes with the whole (30 oz.) can of Pumpkin Pie ‘MIX’ and put it in a 9×13 pan….
Cathy says
Interesting because the cake with the glaze isn’t bland at all.
Andrea says
Any idea what someone allergic to apples might use instead of apple cider?
Cathy says
I would just do a confectioners’ sugar glaze.
Drea says
Thanks Cathy,that’s just what I did and it was excellent <3
Jewell says
We had this at book club last night, and it was AWESOME! I plan on making it very soon myself!
Megan Smith says
So this looks FABULOUS! I was wondering how do you think cupcakes would workout?
I could take the liners off before i put the glaze on and serve them my self individually. Just for a small family gathering…
Margo says
WOW! WOW! WOW! I don’t usually feel the need to comment on recipes.. but my GOODNESS! This was amazing! My mind is racing ahead to all of the potlucks I can bring this to!
Tay says
So I’m making this for my family tonight and I was wondering do I need to do all the steps on the box to make cake batter (eggs etc) and then put the pumpkin in? Or am I just using the dry mix? Thank you!
Cathy says
No, just add pumpkin.
Helen says
my 7×11 pan is only a little over 1″ deep. will that work?
Cathy says
Might be cutting it close.
Jaloo says
I wonder if this would work with a spice cake mix?
Cathy says
Yes, lots of people have done it…read the comments and you will see. It sounds like it turned out quite well.
Drea says
I have made a Gluten Free version of this cake twice now. It’s delicious and the moistest GF Cake I’ve ever made. It’s wonderful! The first one I made with a box of Chocolate GF cake mix and the 2nd one I made using a Bob’s Red Mill vanilla cake mix. Both were exceptionaly delicious and so easy. I will be making this often, thank you SO much! <3 XOxo
rhonda says
Ok!! I will get the cake mix!!! Have to try this one!!! That glaze makes it look divine. I love the pilgrims but what about the Indians?! 🙂
Kathy from The Hill of Yams says
Cath, question….Just out of the oven, the third run on this wonderful dessert! I ‘reduced’ the apple juice on the stove this time to get a more intense flavor for the glaze. What do you think about OJ instead of AJ some time? Oh, and just into the oven is my first run on the sweet/salty bacon and nuts. Continuing thanks for your down-to-earth recipes.
Sheena says
I just made this and wow it got delicious! They did not have Apple Cider at the market I went to so I got Simply Apple instead. I also made my own pumpkin pie spice with equal parts cinnamon, ginger, allspice, and a little less nutmeg. YUMMY! It is only my husband and I here and we have already ate half the tray! Whoops 🙂 Great recipe!
Sue Broll says
Can this be baked in an 8 x 8 pan? If so, for how long? Thanks!
Cathy says
I’m sure it can, I have no idea about the cooking times though…you’ll just have to watch it.
Kay says
The times I’ve had apple cider (which is not very many), I remember it tasting pretty sweet. Does the cider make the glaze taste really sweet, too? I think I would prefer that the glaze taste more fruity than sweet- do you think using apple juice would work better for those purposes?
Cathy says
Apple juice is too thin.
jane says
making this now…this is the second time and its so good my grankids talked me into making it this morning…..yummmmmmy
Traci says
Just made this … it’s good for a quick dessert but, we didn’t love it. I would not serve it for a Holiday or special occassion. Just ok …
ginny says
This looks so yummy! Do you think it could be doubled to make a 13×9??
Cathy says
Well, it would be much more than would fit as two 11 x 7’s do not make a 13 x 9.
Char says
This works well with chocolate cake mix too. You will have the ministers chocolate cake you’ve ever tasted! Add a little cream cheese frosting and yum! Makes great muffins too.
Cathy says
Ha-ha that cracked me up.
Char says
Stupid auto correct! You will have the MOISTEST chocolate cake ever.
Sue says
I’ve never done the glaze, usually go with a cream cheese type frosting, but that sounds like a nice addition…btw, works just as well with gluten-free cake mix also 😉
Karol says
Has anyone tried this recipe using a boxed cake mix that is gluten free ?
I think Betty Crocker makes a vanilla cake mix that could be used and I’d LOVE to try this recipe out, it looks SO GOOD !!
Andrea says
I have made it GF with that exact box of cake mix & it came out great!
Karol says
Thanks so much, I will try that soon !
Jeremy says
I’m going to make it tonight! Bet it would be good with a Spice Cake mix as well!
Andrea says
Let me know how it comes out! I’m going to make it next time with a Hodgson Mill Gluten Free Yellow cake mix I found.
XOxo~A
Linda says
If I’m making this for a family of 13, I might have to double the recipe. What size pan would I use and how much longer would it have to bake?
Andrea says
Where would I find that apple cider?
Carolyn Lloyd says
I love anything pumpkin, and this turned out AWESOME!
Vicki B says
Okay, I have to try this, BUT….I’m going to use the homemade yellow cake mix from Suzanne McMinn’s Chickens in the Road blog, cause I have taken an oath to not use prepared mixes- or any processed foods this year! I’ll post about it to see if it turns out! What a perfect autumn dessert!
Patricia Davis says
I use spice cake mix and no icing since I am a WW member and it makes a great cookie, cup cake or cake.
Jen says
I couldn’t wait to make this. I made it yesterday and I found it just ok. It’s too dense. It’s more of a dough consistency than a cake.
Cathy says
Sorry you didn’t like it. Sounds like something went wrong since this cake has overwhelming good reviews. Better luck next time.
LEE LEDGERWOOD says
Tried this with a twist or two. Used a 30 oz can of pumpkin pie mix, added a tsp each of cinnamon and cloves, mixed it with a box yellow cake then baked at 350 for 45-50 minutes. Turned out great, pie texture and it made a nice little crust to boot!
Sarah says
This looks beyond delish! I love pumpkin and I love apples, so the combination of the 2 is great! It’s a wonderful autumn snack that you can have any time. Thank you for sharing this with us!
Jennifer says
OMG found this on fb and made it today= FANTASTIC!!!!!!!!!!!!!!!!!!!!!
LCM says
Anyone know if this can be made ahead of time and frozen? I know, it’s only a few ingredients, but still.
Margaret says
This was yummy! I didn’t have apple cider, so I pureed applesauce very fine (baby food consistency) and substituted it for the apple cider. Now that I tried it that way, I don’t think I would have it another way. I think the apple cider would be too sweet for my taste. This is a keeper!
Gregg says
So which 3 ingredients do you leave out and which 2 do you keep….?
1-Yellow Cake Mix
2- 15 ounce can of pumpkin puree
3- 1-1/2 cups powdered sugar
4- 3 Tablespoons apple cider
5- 3/4 teaspoon pumpkin pie spice
Cathy says
Aren’t you clever. It’s Two-Ingredient Pumpkin cake… {Cake + Pumpkin}…..with Apple Cider Glaze (obviously not part of the two-ingredient part).
Amanda says
Does it keep till the next day? I need a good desert for Friday but would have to make it the night before.
Brandy says
I’m wondering how this recipe would be with cream cheese icing! Anyone try that? If so, was it good?
Becky says
I don’t gve the 7×11- do you think it would work in a 9×9?
Jacquelyn says
You know what’s funny is I really did have to go out to our garage and get the box of unopened Pyrex from our wedding….great cake though
Pam says
I just put this pumpkin/butter yellow cake mix in the oven!! couldn’t resist!! taking it to a workshop at church tomorrow…if it makes it through the night!! what if I sleepwalk and eat it? I wouldn’t know, right????? LOL!!!!
Jen says
I just made this. I used a spice cake and added some slivered almonds to the pan before I poured the batter in to bake it. Oh My GOODNESS!! It is AMAZING. I did double the recipe for the glaze. Thanks so much for such a delicious and EASY fall treat!
Penny Howell says
I made the cake tonight, and baked it 5 extra minutes because it ws not done in 28 mins. I couldn’t tell if it was a sad cake, or if the pumpkin made the texture different. It is a good cake and so is the glaze, although I think it would be just as good without the glaze.
Lisa Wiley says
I just made this cake and everyone in my house could not wait until tomorrow to eat it. “lol” They all loved it. Thanks Lisa
Dreshoes says
I just made this but instead used a box of chocolate cake mix and a cup and a half of mashed bananas. Deeeeeeeeeelicious!
Erin Milum says
Ha! Love your ‘Check your attitude at the Door’ attitude!
Haven’t made this yet…but, I am going to tonight and I must say I. CANT. WAIT!!!!!
I’ll let you know what my family thinks! 🙂
Bernadette says
Ok, I know you already have a lot of comments, but I have to add my voice and say YUMMMMM!!!!! I just made it for the second time this week. I am seriously in love with this cake and I love how easy it is to make! It’s perfect for making with kids since the steps are simple. I find that their attention wanders with any recipe that is more involved!
Joan says
The cake was delicious. I would like to make it ahead for Thanksgiving and wondered if you had ever frozen it and if so how it came out. If you get this, please let me know via email. I have shared this recipe with several people already. It truly is easy and delicious. Thanks for sharing it.
Cathy says
I’ve never tried to freeze it. Let us know how it turns out if you try it.
Jamiegirl says
I wanted so badly to like this easy recipe, but really the reviews at my house were all the same. This cake and icing combo was over the top too sweet. I’m not sure if it was the yellow cake mix or the powdered sugar icing mix but without a very strong cup of joe I would have been unable to get this cake down. I am a cake lover so I was disappointed. Also, you have to know that the consistency of the cake is very, very moist and mine did not have the same texture as my regular cake. This is for the crowd who loves the extra sweet things in life.
Mary Kay says
I’ve made this several times now and it’s always a great hit! I use a spice cake mix instead of the yellow and I bake in a bundt pan for about 30 min. Delicious!! Thanks for sharing it!
LInda says
Is this supposed to have a pudding consistency? I had to give it almost 20 minutes more than the directions to get the toothpick to come out clean. Now, after cooling, it’s gooey — kind of like pumpkin pie 🙂 . It’s not like cake at all. Is this right?
Cathy says
Nope, it’s soft cake. What size pan did you use?
LInda says
Sorry not to get back to you. I used a rectangular pyrex pan.
Cathy says
Well since I have to go to the grocery store today, I may as well pick up a few ingredients to make this today too.
I LOVE pumpkin and I don’t believe that it has to be “FALL” to enjoy it.
Thanks so much for this recipe, as well as the Roasted Garlic Rosemary Bread. It looks very similar to the bread we buy at Whole Foods everytime we go there. In fact we have a bit left in the fridge right now!
Cathy says
Glad to hear it!
Cathy says
I had to buy a cake mix that was on sale. I bought a spice mix. I hope it will be as good. I <3 pumpkin and spice!
kristi says
I have made this before and I substituted the yellow cake mix for spice cake mix and it was incredible, I also used cream cheese frosting on top instead of the glaze. Ot was AMAZING!!!!
Susan says
Awesome!! This is much like a weight watchers recipe I’ve used for years 🙂 I use a spice cake rather than yellow cake. Thanks for sharing the glaze recipe too, I’m anxious to try it out!
Jennifer says
I do have a question. Can you make them in a cupcake pan and freeze them so we could have individual cakes for anytime maybe as a small snack? If so what would the temp be and for how long?
Cathy says
Never tried it.
Martha says
Thanks for sharing this recipe! I made it tonight in a 9×9 Pyrex because it’s all I own besides 9×13. Evidently I didn’t get the same set you did! Anyway, I had to bake it a few minutes longer, but I think it came out great. I made a glaze with powdered sugar, vanilla soy milk, and cinnamon. I didn’t have cider or pie spice. My family gobbled it up. Even my husband says he cut too small a piece, not realizing how good it would be.
Thanks again for sharing.
Jenn Perry says
This post is very popular on Pinterest.
Pam says
I’m so excited to try this. I bought a Spice Cake mix which I think will make it even better.
Denise says
I didn’t have apple cider to make the glaze, so I tried something different, and had to share:
Followed the recipe for the two-ingredient pumpkin cake you gave (yum) but added some Pumpkin Spices.
Then, instead of the glaze, I cored and thin-sliced four medium apples, put in a pan with butter (I know, I know…), sprinkled about two tablespoons of Splenda/Sugar mix and cooked them down until the edges were just caramelized.
Spooned on top of a slice of the Pumpkin Cake and YUM!
Hubby now wants a scoop of French Vanilla Ice Cream between the cake and apple topping…. LOL
Cathy says
Great idea!
Jacqueline says
I don t get why people go crazy if a recipe isn t 20 ingredients or more. I cook from scratch every day at meals, and last thing I want to do is make a labor intensive cake or dessert. I appreciate the genius to a 2 ingredient recipe! Thanks for this, I will love it. Made a two ingredient angel food cake recipe two days ago and was delicious!
Dana says
I’m going to make this cake this saturday but in my doughnut pan!
tonight im making doughnuts and the recipe is very similar.
It’s chocolate cake mix, pumpkin, pumpkin spice and one egg.
when i make this cake on saturday should i add one egg?? whats the difference
Kristie Miles says
Tried it! & LOVE IT!!! Thank you! My 14 yr old daughter made it & I loved it!!! 🙂
Cathy says
Great!
Jean Andrews says
I make this with deviled food chocolate cake mix and the pumpkin. I make cupcakes it makes 12 and they are baked for about 20 mins. Delicious and not the least bit fattening. They are weight watchers approved.
I might try your recipe tonight.
Becca says
Just made this with variation…added 2 eggs 1/4 cup sugar and 3/4 teaspoon pumpkun pie spice….absolutely delicious!!!!!!
Ron H says
OMG! I saw it, baked it, tried it, loved it. This mix is just plain sinful, and sorry I used fresh pureed pumpkin and a larger cake pan I wanted all I could get!
Verlene says
Think I’ll try it with a spice cake mix.
Denise Kelley says
Yes! This is an amazing cake.. I’ve made it in muffin for also.
But I must say, I prefer the spice cake mix better! I’m gonna try
The cider sauce. Now that looks yummy!
Milly says
Great recipe:)! I also used it to make “Pumpkin Carrot Cake” by adding a couple of grated carrots, 1/2 cup raisins and walnut pieces each plus cinnamon (to taste). It took about 10 minutes longer to bake because of the moisture in the carrots. The cider glaze was awesome with it:)!!
Debbie says
Yum!!!
Art Araya says
I’d probably user spice cake mix to get some more pumpkin spice flavor into the cake…
Debbie says
What if I don’t have a pan that size? What’s the next best size? Please and thank you! 🙂
Poppie says
Just took this cake out of the oven and glazed it….was waiting to taste-test it but could not wait because me house smelled soooo good! This is fantastic! Light and moist with just the right amount of spice…Thank you so much. BTW I used a 9 3/4 by 9 3/4 pyrex baking dish and it turned out perfectly
Kris Kennedy says
In what universe did you people make up this recipe? It is dreadful. Made it last night, threw it to the birds this morning. It’s just disgusting. I followed it to the letter – and trust me – I can cook and bake. This is just as terrible as the mock Wendy’s Frosty recipe that was going around Facebook. Tried that, too – just awful – but this one is even worse. Even my 2 year old niece – who will eat anything sweet spit this out. Did anyone REALLY try this before posting it. Definitely an hour of my life I won’t get back. YUCK.
Cathy says
You are definitely in the minority on this one….those lucky birds.
Gaye Lee says
Wish you’d thrown it MY way! 😉
Theresa says
Could a glass pie plate work for baking this in?
Cathy says
Never tried it. Cooking times will be different.
Lauri says
If you use aspice cake mix or a carrot cake mix it is even BETTER!!!
Lauri says
Also make it in a bundt pan the glaze works better and is evenly spread….
Kylie says
You know those packets of apple cider mix? The one’s you can buy at the grocery store and are supposed to add to 8 oz of hot water? How do you think that mix would taste in the glaze?
Cathy says
Hmmm, never tasted those before so I’m not sure.
Jessica says
I make this but use a spice cake instead! Gives it that extra flavor without adding any spices.
Gaye Lee says
I make this wonderful cake frequently, but have not tried the glaze. Looks so yummy!
We like it much better with a spice cake!
janet says
I think this might work with gluten free mix. Im going to try it. Thanks for the idea.
Cathy McClanahan says
Yum, can’t wait to try this.
Leslie says
Kylie, I think it would be yummy….make the glaze, and add a little bit of the package, and taste….if more would be good, add more and taste. Just go a little at a time
sue says
Since you first posted this in 2008, cake manufacturers have been downsizing the amount of products in the cake mixes. That totally messed up a rum cake I used to make. Could you please add the ozs of cake mix in your box.
Cathy says
Sorry, I don’t have any cake mix boxes sitting around since 2008.
Matt says
According to the picture at the top, it was an 18.25 oz box.
Marlene Sowek says
I use this same recipe to make muffins. They are yummy, so I imagine putting this glaze on them would be amazing. Gonna try as a cake next time I get the pumpkin craving. Thanks for sharing!
Betty Johns says
can these ingredients be substituted, we can’t get canned pumpkin here in Australia.
Cathy says
Since it’s a pumpkin cake, I’m not sure what you would use.
Linda Lopez says
You might even try it with a spice cake mix, it is even better!!
Sue Mckenzie says
Quick,easy, and most of delicious.
Debbie Meers says
I have used this recipe before for muffins and it was very good but I add about a half of cup of water which my friend said her recipe called for . This made the batter not so thick. Glad to see a glaze for the cake. Thanks for posting. I am always looking for easy and simple recipes.
Marlene Sowek says
Another thought – Pillsbury just came out with a Pumpkin Spice cake mix. I used it and added an egg & 1/4 cup water(to clean out the pumpkin can), & made it in muffin tins. It’s in the oven now so can’t wait to taste it. Will keep u posted.
Marlene Sowek says
Muffins done & sampled – yummy, perfect muffin texture too. I also added dried cranberries & walnuts as making them for a Birthday celebration.
Jennifer Johnson says
Do you refrigerate the left over glaze?
It’s in the oven now. Can’t wait!
Thanks!
Cathy says
I don’t.
Dawn Barnes says
I have made this cake but used a spice cake mix. Tastes just like Autumn!!!
shel says
This looks great! An older gentleman told me his grandkids’ favorite cookie was (box of spice cake + can of pumpkin) with lemon glaze- that’s excellent too! I usually sub half a can of pumpkin with 1/2 cup applesauce to make them easier to drop, and use the rest of the can for muffins, though
Susan Painter says
I have made the 2 ingredient cake also, but instead of a yellow cake mix, I used one called Caramel Apple and it was wonderful! I just put a dollop of Cool Whip on each piece, no glaze. Since my hubby has a problem with gluten, I can make it with a gluten free cake mix also, so yummy.
Adelle says
I found the batter a little dull tasting so added a teaspoon of pumpkin pie spice. This made the cake much richer. I didn’t have Apple Cider so I used 2 tbs. Alpine Apple Cider dry mix with 3 tbs water and increased the amount of powdered sugar. Also, I left the cake in my casserole dish and poured the glaze over the cake. Turned out great!
Betty Adcock says
this looks really delicious.I will try this
Rhiannon says
i want to make these into cupcakes. Anyone know the temp and time??
Rhiannon says
This recipe yielded 18 cupcakes and cooked perfectly at 350 for 18 minutes. They were amazing.
NicNac13C says
I just made this, but instead of cider glaze I made a glaze with Jack-O-Traveler Pumpkin Shandy. Let’s see how that goes over at the potluck!
Joanne Poole says
I don’t own that size pan. How Long would you cook in a 9×13 pan??
Cathy says
That size pan is too large for this recipe.
VANESSA says
Is regular pure canned pumpkin the same as puree?
Cathy says
Yes, as long as it’s not pie mix.
VANESSA says
Thank u, One more question b4 I head off to the store 🙂 Would Splenda work instead of the powdered sugar? Not the same consistency, I know.. just want to but back on the sugar. I guess I could just use less PSugar in the glaze.
VANESSA says
Oops… That should read “cut back” lol
Cathy says
Never tried Splenda.
Barb says
Sinfully Delicious
Cheryl says
I’ve made this cake with spice cake mix instead of yellow cake mix. Delicious!!! But now I have to try the apple cider glaze!
Lorie says
Best pumpkin cake ever. Love the 2 ingredient recipe. The glaze just made it even more heavenly. Definitely gonna be on my holiday menu from here in out.
Jeannine says
Made this today with Spice cake mix (it was either that or Strawberry cake mix!) and it was great! I just used a spoon to beat the mix, and next time will use the beaters, cuz the cake mix needs to be broken down well. We loved it, and i think even my non-cooking sister can make this! Great easy dessert…..thanks!
Sherry says
Housebound at the moment and have a carrot cake mix and a lemon cake mix. Can’t decide which would be yummier replacement for the yellow cake mix. Any ideas?
Joanna says
I love this site and have made many wonderful recipes posted here, but this was a big flop. With only 2 ingredients, I couldn’t have made a mistake. We tried ladling more glaze on, sprinkling it with fleur de sel, and cinnamon but it was still bland. We did have some laughs coming up with names like ‘Savory Pumpkin Loaf’ and ‘Repugnant Pumpkin’, so that was good. The cake, however, was not.
Jarrett says
Does this needs eggs, butter, or any of the ingredients the yellow cake mix asks for? Thanks
Cathy says
No, ignore those directions.
Rashel says
The quickly became a family favorit. I’ve played around with the ingredients a little and I’ve found if you use a big can of pumpkin you’ll get twice as many mushing and won’t loose any of the flavor. I normally add cinnamon and pumpkin spiceasy to it. I have also found if you add eggs it makes them fluffier.
Karen Calvin says
Can”t wait to bake this >Thank You soo much for sharing this unique recipe!!!
Chantel Henson says
Try it with slice cake instead if the yellow cake mix.
Cherie says
I just made this, only a vegan version. it is fantastic!! the perfect fall-y taste. 🙂
Bernice Baker says
Use a spice cake !!!!! Duncan Heinz is the best …….
LindaRay says
And for those of us who don’t live in the USA and have no access to all these ready mixed/ready made packages, what can we use instead?
Tasha says
Super easy to make! And the glaze is awesome! We were kinda skeptical at first on the glaze but it is sweet with an amazing kick! Thanks 🙂
Linden V says
I make a similar cake, only I use a blend of spice and carrot cake box mixes, and plain old cream cheese frosting. This sounds awesome; I’ll definitely have to try it out!
Martha says
Question: I’ve seen this made with “yellow cake”, but I am wondering if the best mix to use is the Moisture Supreme (pictured) or the plain old traditional yellow mix, i.e., the one sold that is not Moisture Supreme. The store has both kinds of yellow mix. Does it make a difference?
evelyn parsons says
I use a box of spicecake cake mix instead of yellow and it is even better. Try it!
!
Isabel says
I have a suggestion for anyone who would like to try it – punch holes in the top of the cake – and pour the Apple Cider Glaze on top of the cake and spread it evenly over the cake. The glaze will drizzle down the holes into the cake. I use a chop stick to punch holes in cakes that the recipe requires it. It makes a perfect size hole. The glaze drizzles down the holes and the mixture of cake and glaze with each bite of cake tastes very good.
I haven’t made the cake before so this will be my first time to try this with this cake recipe. Has anyone tried this idea? If so, how did you like it?
Other than that – I’m going to make it exactly as the recipe says. I like the idea of using spice cake and cream cheese when I make it again.
Anne says
Yep, I’ve made this cake before with Carrot cake mix and a can of pumpkin. It was all I had when I was asked last minute to make a dessert for the men’s shelter. My grandson loves pumpkin and after he tried this he’s asked for it three times. Guess it’s time to make another…
anna says
This is deeee-licious! Just finished my first piece! Thanks ever so much!
Sophia Reeves says
I am currently on a mission in Cyprus, can’t find yellow cake mix here, so used carrot cakemix. It was also a delicious cake with that wonderful glaze. Thanks. I’m always needing a quick cake for that unexpected company.
Kristi says
I love pumpkin and box cake. I use the spice cake mix to make cake pops this same way. So good.
Sarah says
Have you tried adding pumpkin pie spice to the cake and eat it plain? I can’t have all the sugar.
Cathy says
I haven’t.
Janet says
Used 9″ springform pan for 23 minutes with 3 handfuls of dark chocolate chips in yellow batter and no glaze or spices . Good and not overly sweet!
Mary says
This recipe sounds scrumptious – I love just about anything pumpkin and agree it sounds like a touch more cinnamon might be necessary. Even with the sauce/glace it would seem it would be incomplete without a dollop of whipped cream or Cool Whip. Thank you for sharing! I can’t wait to try it!
Jane says
Can you make the batter up the night before and refrigerate and put it in the oven the next day to bake?
Cathy says
I don’t see why not.
Doris says
Can this be made in a Bundt pan?
Cathy says
You can try it. Not sure of the cooking time.
kim says
I’ve made this cake a couple times now in previous years and went searching for it when I was craving easy holiday foods. I love it because it’s delicious and so easy! Thank you for sharing!
TAMMY JACKSON says
Has anyone doubled the recipe for a 9x13pan and if so did it turn out ok
Lisa Brower says
So I tried this for Thanksgiving. Because of work schedules we had a Thanksgiving meal with friends on Thursday and I cooked a different meal on Friday. Since I am on a diet, I thought this would be a lighter and lower carb alternative. I used spice cake mix and canned pumpkin with a shake or two of pumpkin pie spice and a little vanilla. Instead of the powdered sugar glaze, which although sounding delicious would have sent my blood sugar through the roof, I sprinkled the top with chopped pecans, and a little “Sugar in the Raw” mixed with cinnamon for a crunchy top prior to baking. My baking pan was just a little larger than called for. This cake was wonderful! It was not as dense and moist as other commenters stated. This may have been due to the pan size or the fact I mixed it with my stand mixer. However, it was delicious. I served it with whipped topping. Hubby asked for just a little piece at first because he really didn’t think he would like it. For his next piece he said to just leave off the Cool Whip because it was so good it didn’t need it! The rest of the family kept coming back for more. This recipe rocks! I just may have to try it with the devil’s food mix next time I splurge on a cake. Maybe in a 9×9 pan? Hmmmmmm……
Amy says
Not truly 2 ingredients if count all the items listed on the box. 2 step, maybe. 2 ingredient totally misleading
Cathy says
Come on now….I think you get it.
Lanna W. says
Where do you find a cake mix that is 18.25oz?? All the name brand cake mixes are less than that and even the off brand I used to buy has decreased the amt in the box.
Mary says
this is even better if you add a bag of cinnamon chips!
Beckie says
Try with spice cake mix instead! It tastes even better!!
barb heflin says
I use spice cake mix gives it more of a pumpkin pie taste. a also make muffins with this.
Julie says
Really good! I did add a little pumpkin pie spice to cake batter. Also couldn’t find apple cider, too early in late summer, so I used apple juice.
Tami says
I’ve also had success using a boxed Spice cake mix!
Tammy Wiggins says
have you ever tried this with a gluten free cake mix? and is there an alternate for the the powdered sugar? my mom is gluten free and my dad is a diabetic. Thanks
Lynn Jenkinson says
Looks awesome, but using a box mix brings in so many artificial ingredients, some of them not very good for the body.
Steve says
Hi I can not find any cake mix with pudding in it like in the picture you show will this still turn out ok with out it? Or can I add a package of instant pudding mix to my cake mix, if so do I need to remove any of the cake mix to compensate for the pudding such as to add 3 oz pudding mix should I remove 3 oz cake mix?
Thanks
Cathy says
Just use regular cake mix.
Susan says
You can add the 3ounce box of pudding mix to the two ingredients listed and proceed with the recipe. If the batter seems a little bit dry, add 1/4C milk. Oh my! Now we might have a 4 ingredient cake!
Roxanne Arrowsmith says
Oh My!!!
A MUST for me before and after the new year.
Thank You for sharing… Excellent post.
I’ll think about it while I’m sharing.
Can’t wait!!
Rachael says
I made just the glaze — for pumpkin cupcakes, to go atop maple cream cheese frosting. Oh my good Lord. The combo of the frosting and the glaze! Heaven – the sweet and tart. TY for the recipe! It’s a keeper.
Sandra says
This looks delicious. We love Pumpkin Bread, so I am sure we’d love this. I think I might try adding chopped walnuts & raisins to the mix & hope it turns out ok, not too dry.
Kat says
Has anyone tried this in a bundt pan, I’m thinking with a cream cheese filling, then the apple cider glaze…..mmmm…..pumpkin cake……
Pam says
Wonder if you could just leave the cake in the pan and poke holes in the top (like the Jello poke cake) and just pour the sauce on top? I just might try that.
Becky says
Can cupcakes be made with this recipe?
Cathy says
I don’t see why not.
Tami says
For an even more flavorful cake, try using a spice cake mix in place of the yellow cake mix. Super Yum!
Beverly akern says
Just made my 2nd!!!!! one today…the first to try and wowza it was a hit!! Tomorrow I’m taking one to a church picnic…so glad I took a chance on this recipe!! I believe it’d be good with or without the glaze!!
Swashb says
OK, I live in Germany and finding canned pumpkin puree is like finding a virgin in a brothel. I can deal with that part which will require a lot more baking. The part I am having a hard time with is the apple cider (by the way I am from Colorado and grew up just blocks from Martinellies). So I am going to substitute a local fav – federwieser – a local fall new wine.
Cathy says
Do you have one of those American grocery stores I’ve seen in Spain? They always carry the puree.
Joan Barton says
Can this cake be made in a bundt pan? If so, do you need to double the ingredients and baking time? Joan
Gabs says
Is it supposed to have a consistency more similar to the pumpkin purée ? I’m not sure if the texture and flavor is correct. I taste the cake mix flavor but the texture of pumpkin purée. Any suggestions ?
Angelina says
Sounds yummy & easy, but I can’t find Apple Cider here at this time of the year. Can I use Apple Juice instead?
Cathy says
The taste and acidity is different between the two liquids. Cider has a lower pH than the apple juice, so it’s more acidic. And the difference in composition is also why you don’t want to swap apple cider for apple juice in a recipe, or vice versa. The cider is thicker (unfiltered).
denise comeau says
I just made this-tasted the beaters,tastes wonderful! Smells wonderful! Chilly day here stopped raining and chops were cooking in oven anyways and needed a cake for the crew real quick. All I have is whip cream,next time will do the glaze…
Toni says
This is the best recipe. I use Spice cake mix and still add about 2/3 c of water. Pretty Weight Wachers friendly also. It’s a great muffin recipe that my grandkids love. I throw in a few chocolate chips for them. I can’t wait to use the glaze. I’ve never done that before.
Cathy says
Glad to hear it!
Susan says
I love 2 ingredient recipes-fast, easy and yummy! I will make this soon. After reading many comments here and on other posts, if the batter is too thick, adding 1/4C milk should solve the problem.
Austyn Christensen says
Love this recipe so much!
My kids thought it was awesome. My 5 year old took one bite and was immediately like “Mom please make this again! Please mom! Please mom! Please mom!”
Thanks!
~Austyn,
JJ says
I wouldn’t know about sinful, but it sounds wonderful. I’ve got to try this cake for myself. Yum! I’m a huge pumpkin fan, and I love pumpkin bread, so I should love this cake too. I think I’ll make it for our Thanksgiving potluck too.
DianneU says
Has anyone thought to poke some holes in the cake (while still warm) and THEN pouring the glaze all over the cake? It would soak down into the cake somewhat and be extra tasty and moist! I can’t wait to give this one a try! Sounds so delicious…and EASY!!
Lauren Kelly says
This is such a delicious 2 ingredient pumpkin cake! I’ve made it several times and it’s always perfect!
Cathy says
It’s the best!
Caty says
It would be cool if pumpkin cake mix was a thing, but since it isn’t, this cake is most definitely the next best thing. The apple cider glaze was amazing too. I will be making this on repeat.
Cathy says
Pumpkin cake mix would be a cool thing, but yes, this 2 ingredient pumpkin cake will do!
David says
I have to say I love myself a good canned pumpkin and yellow cake mix recipe. This one does not disappoint either! The apple cider glaze is over the top and levels up this simple recipe.
Cathy says
Yeah too bad we don’t just call it a pumpkin apple cider cake.
Toni Dash says
This 2 ingredient pumpkin cake was so good!! I love how easy this is to make. Almost as easy if there was such a thing as pumpkin cake mix! Everyone loved it.
Cathy says
Yes, pumpkin cake mix would be amazing! Glad you enjoyed the cake.
Nancy says
I made this 2 ingredient pumpkin cake for my family last night…they think I am now an amazing baker! It was so good. Thank you!
Cathy says
So glad to hear it! Two ingredient pumpkin cake is definitely the best, not to mention a timesaver!
wilhelmina says
This two ingredient pumpkin cake was so easy! My 7 year old was so proud of herself for being able to whip up this cake basically without help. Great recipe!
Aliza Shah says
This was an absolutely amazing cake! Drrol.
Tessa says
The glaze was everything on this pumpkin cake. Thank you.
Cathy says
I have to agree with you.
Krista says
This is crack cake. So so good.
Cathy says
Ha.
Jen says
I make this pumpkin cake year round it’s so good.
Cathy says
Glad you love it.
Caroline Y says
It doesn’t get much easier than this! So yummy too and perfect with coffee.
Tilly says
So easy and delicious!! This is so perfect!