Craving cake but short on time and ingredients? You can whip up a moist, flavorful dessert with just two main items. This easy recipe for Spiced Pumpkin Cake proves that deliciousness doesn’t need a long ingredient list, making it a perfect addition to your collection of cake recipes with few ingredients.
Key Ingredients & Substitutions
- Canned Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling.
- Boxed Spice Cake Mix: This provides all the dry ingredients and spices you need. You can substitute with yellow cake mix and add 1-2 teaspoons of pumpkin pie spice for a similar flavor profile.
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (15.25-ounce) box spice cake mix
How Much Time Will You Need?
- Prep time: 5 minutes
- Cook time: 25-30 minutes
- Total time: 30-35 minutes
- Servings: 12
- Tools needed: Mixing bowl, whisk or spatula, 9×13 inch baking pan
Step-by-Step Instructions
1. Preheat Your Oven
Before you begin, preheat your oven to 350°F (175°C). Prepare your 9×13 inch baking pan by lightly greasing it or lining it with parchment paper. This prevents sticking and ensures easy removal.
2. Combine the Ingredients
In a large mixing bowl, combine the entire can of pumpkin puree with the full box of spice cake mix. You will notice the mixture is thick. Stir these two ingredients together until they are well combined and no dry streaks of cake mix remain.
3. Pour and Bake
Pour the thick batter evenly into your prepared baking pan. Spread it out with a spatula so it reaches all corners. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
4. Cool and Serve
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This allows the cake to set properly. Once cool, slice and serve your delicious Spiced Pumpkin Cake.
Variation Ideas
- Cream Cheese Frosting: Top your cooled cake with a simple store-bought or homemade cream cheese frosting.
- Chocolate Chips: Stir 1/2 cup of chocolate chips into the batter before baking for added sweetness.
- Nuts: Sprinkle chopped pecans or walnuts over the top of the batter before baking for a pleasant crunch.
- Powdered Sugar Dusting: For a simple finish, dust the cooled cake with powdered sugar.
Storage Instructions
You can store leftover Spiced Pumpkin Cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate the cake in an airtight container for up to 5 days. This cake does not typically require reheating; it is delicious served at room temperature or chilled.
Frequently Asked Questions (FAQ)
Can you make this cake in a different pan size?
Yes, you can use an 8×8 inch pan for a thicker cake, but adjust baking time slightly, increasing it by 5-10 minutes.
Do you need to add water or oil to the cake mix?
No, for this specific recipe, you only need the pumpkin puree. The moisture from the pumpkin is enough.
Can you use fresh pumpkin puree?
While canned pumpkin puree works best for consistency in this recipe, you can use fresh pumpkin puree if it’s very thick and not watery.
Is this recipe good for beginners?
Absolutely! With only two main ingredients and simple steps, it’s one of the easiest cake recipes with few ingredients you will find.
What kind of spice cake mix works best?
Any standard store-bought brand of spice cake mix will work perfectly for this recipe.
Can you freeze this cake?
Yes, you can freeze slices of the cooled cake in an airtight container for up to 3 months. Thaw at room temperature before serving.