two-ingredient pumpkin cake

2 Nov

I don’t do a lot of cooking and I can probably count the number of times I’ve baked something by myself with one hand. I came across this recipe on a blog I frequent quite often and I tried it out for the first time today. It looked pretty easy and with two recipes I don’t know how I could screw it up. It’s in the oven baking as I write this and I am excited to say that I used Siri exactly as shown in the commercials when the woman says “Siri, set the time for 30 minutes.” I said it and she set it. Hehehe.


Two Ingredient Pumpkin Cake courtesy of Big Red Kitchen

1 Cake mix  (I used “Golden” from Superstore No Name brand, hehe)
1 -15 ounce can 100% pumpkin puree, not pumpkin pie filling

That’s all there is to it! I added some cinnamon and nutmeg to mine to see what it tastes like. Just follow the directions on the box but don’t add the eggs, water, or milk. Just the pumpkin puree.

For the glaze, I mixed powdered sugar and milk together until it was a sticky mess and then poured it onto the cake. By making the glaze, it is no longer a two ingredient dessert the glaze is optional.I also put some powdered sugar on it to cover my messy glaze job and I didn’t have a mini sifter so I just shook it on the cake.

Not gonna lie, it looks like a big white mess but hopefully it tastes good! I will update later.

Update: The cake without the glaze was a bit dry and I may have cooked it a little too long because the sides were a bit crusty and golden brown. To fit this glass dish, I cut the sides off so and it was more moist in the inside. I may have put too much glaze on the cake because it was quite sweet but still tasty. I am quite pleased with it and I will try the recipe again for the upcoming Geography bake sale!

4 Responses to “two-ingredient pumpkin cake”

  1. Canadianpetite November 9, 2011 at 11:53 pm #

    Glass baking dish usually bakes at a higher temp so turned your oven down by 25 degrees.

    • shannon November 10, 2011 at 10:24 am #

      Ah, thanks the tip. However, I actually baked this in a metal baking pan and then cut it to fit the glass one because I was bringing it to someone’s house but I will keep it in mind!

  2. Canadianpetite November 9, 2011 at 11:53 pm #

    Fingers are faster than my eyes…I meant turn down, not turned down


  1. in case you missed it… « 1 : 24 - November 5, 2011

    […] Tasty two-ingredient (or 4 with a glaze) pumpkin cake […]

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