This Two-Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds. Maybe you should make two.
Pumpkin desserts are absolutely the best! It’s just not fall unless I’ve made my favorite pumpkin bars and the best pumpkin cookies. And let’s not forget this over-the-top pumpkin martini.
Two-Ingredient Pumpkin Cake with Apple Cider Glaze Recipe
Not every dessert recipe needs to be complicated. No one has time for that. This particular concoction gives new meaning to word simple and could even be called pumpkin dump cake in a pinch.
This canned pumpkin and yellow cake mix recipe is the perfect way to doctor up a cake mix. On its own it’s a moist and delicious cake, however, it’s the apple cider glaze that takes this two ingredient cake to a whole new level.
It’s by far the perfect quick and easy recipe to make on a weeknight, for book club or a potluck. It just tastes good.
For those that an aversion to baking from scratch, you just can’t wreck this since a cake mix is involved. It comes out perfect every, single, time.
Ingredients for Two-Ingredient Pumpkin Cake with Apple Cider Glaze
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 With Apple Cider Glaze
Step one: Preheat oven to 350 degrees F.
Step two: 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.
Step three: Pour batter into a greased 7 x 11 X 2 pan. (This is the small, rectangular-sized pan from your Pyrex set.)
Step four: Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Step five: Let cool for 5-10 minutes in the pan, then flip onto a platter.
Step six: Make the glaze while you’re waiting.
Step seven: 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.
Step eight: Serve warm or room temperature.
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
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!!
Two-Ingredient Pumpkin Cake with Apple Cider Glaze
This Two-Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds.
Prep Time15mins
Cook Time28mins
Cooling10mins
Total Time53mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Apple Cider Cake, Two Ingredient Pumpkin Cake with Apple Cider Glaze
Servings: 6
Calories: 399kcal
Author: Cathy
Ingredients
Two- Ingredient Cake:
1boxyellow cake mix
1(15 oz) canpumpkin puree
Glaze:
1-1/2cupsconfectioners' sugar
3tbspsapple cider
3/4tsppumpkin pie spice
Instructions
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.
Pour batter into a greased 7 x 11 X 2 pan. (This is the small, rectangular-sized pan from your Pyrex set.)Â
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.
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.
Serve warm or room temperature.
Nutrition
Nutrition Facts
Two-Ingredient Pumpkin Cake with Apple Cider Glaze
Amount Per Serving
Calories 399Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 1.7g11%
Sodium 454mg20%
Carbohydrates 83g28%
Fiber 2g8%
Sugar 56g62%
Protein 2.3g5%
Vitamin A 146IU3%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 29mg161%
* Percent Daily Values are based on a 2000 calorie diet.
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