This two-ingredient pumpkin cake is one of the easiest desserts to throw together, and it’s always a hit. The apple cider glaze on top adds just the right amount of sweetness to balance the rich pumpkin flavor.
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.)
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.
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Notes
For optimal outcomes when making this two-ingredient pumpkin cake, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.