[ad_1]\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis 2 ingredient pumpkin cake\u00a0comes together in minutes and bakes up perfectly spiced, tender, and fluffy<\/strong> every single time. It\u2019s the ultimate dessert<\/strong> for any fall gathering or when the sweet tooth hits!<\/p>\n<\/figure>\n\nYour Go-To Quick Fall Cake<\/h2>\n\nRidiculously Easy:<\/strong>\u00a0Just two ingredients and you\u2019ve got a tender, flavorful fall dessert, minimal effort, maximum wow.<\/li>\nVersatile Fun:<\/strong>\u00a0Bake it as a cake, muffins, cupcakes, or even mini loaves, perfect for any occasion or craving.<\/li>\nPerfectly Cozy:<\/strong>\u00a0I\u2019m telling you, every bite gives you that warm, comforting pumpkin flavor that is<\/em> Fall in such a short amount of time!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nTwo-Ingredient Pumpkin Cake Ingredients<\/h3>\n<\/figure>\n\nAdd-in Variations:<\/strong> Fold in chocolate chips, swirl in caramel, or add \u00bd cup of chopped walnuts or pecans for extra crunch and flavor.<\/li>\nPump Up the Spice:<\/strong>\u00a0Boost the fall flavor by adding \u00bd\u20131 teaspoon of pumpkin pie spice<\/a>, it really makes this pumpkin cake shine!<\/li>\nUse Real Pumpkin:<\/strong>\u00a0Make sure to use 100% pure pumpkin puree,\u00a0not<\/strong>\u00a0pumpkin pie filling, for the best texture and flavor.<\/li>\nCupcake Option:<\/strong>\u00a0Want individual servings? Bake these as cupcakes, following the baking time listed on your boxed cake mix<\/a>.<\/li>\nAdd Eggs:<\/strong>\u00a0For an extra fluffy version, add 2 or 3 whole eggs, but it\u2019s already soft and tender just as it is.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make 2-Ingredient Pumpkin Cake<\/h2>\nThis easy 2-ingredient pumpkin cake is one of my favorite quick fall treats! I always keep a few boxes of spice cake mix and cans of pumpkin puree on hand. That way, I can make this cake or my 3-ingredient pumpkin cookies<\/a> when I need a quick treat!<\/p>\n\nMix:<\/strong> Preheat the oven to 350\u00baF. Spray a 9 x 13 x 2-inch baking pan<\/a> with nonstick cooking spray and set aside. Add the cake mix\u00a0and\u00a0can of pumpkin puree\u00a0to a large mixing bowl and mix together until smooth and combined. The batter will be quite thick.<\/li>\nBake:<\/strong> Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before topping with your desired *topping and serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 1 (15.25-ounce) spice cake mix<\/span> and 1 (15-ounce) can pumpkin puree<\/span> to a large bowl and mix together until smooth and combined. The batter will be quite thick.<\/span><\/p>\n<\/li>\n\nSpread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
This 2 ingredient pumpkin cake\u00a0comes together in minutes and bakes up perfectly spiced, tender, and fluffy<\/strong> every single time. It\u2019s the ultimate dessert<\/strong> for any fall gathering or when the sweet tooth hits!<\/p>\n<\/figure>\n\nYour Go-To Quick Fall Cake<\/h2>\n\nRidiculously Easy:<\/strong>\u00a0Just two ingredients and you\u2019ve got a tender, flavorful fall dessert, minimal effort, maximum wow.<\/li>\nVersatile Fun:<\/strong>\u00a0Bake it as a cake, muffins, cupcakes, or even mini loaves, perfect for any occasion or craving.<\/li>\nPerfectly Cozy:<\/strong>\u00a0I\u2019m telling you, every bite gives you that warm, comforting pumpkin flavor that is<\/em> Fall in such a short amount of time!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nTwo-Ingredient Pumpkin Cake Ingredients<\/h3>\n<\/figure>\n\nAdd-in Variations:<\/strong> Fold in chocolate chips, swirl in caramel, or add \u00bd cup of chopped walnuts or pecans for extra crunch and flavor.<\/li>\nPump Up the Spice:<\/strong>\u00a0Boost the fall flavor by adding \u00bd\u20131 teaspoon of pumpkin pie spice<\/a>, it really makes this pumpkin cake shine!<\/li>\nUse Real Pumpkin:<\/strong>\u00a0Make sure to use 100% pure pumpkin puree,\u00a0not<\/strong>\u00a0pumpkin pie filling, for the best texture and flavor.<\/li>\nCupcake Option:<\/strong>\u00a0Want individual servings? Bake these as cupcakes, following the baking time listed on your boxed cake mix<\/a>.<\/li>\nAdd Eggs:<\/strong>\u00a0For an extra fluffy version, add 2 or 3 whole eggs, but it\u2019s already soft and tender just as it is.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make 2-Ingredient Pumpkin Cake<\/h2>\nThis easy 2-ingredient pumpkin cake is one of my favorite quick fall treats! I always keep a few boxes of spice cake mix and cans of pumpkin puree on hand. That way, I can make this cake or my 3-ingredient pumpkin cookies<\/a> when I need a quick treat!<\/p>\n\nMix:<\/strong> Preheat the oven to 350\u00baF. Spray a 9 x 13 x 2-inch baking pan<\/a> with nonstick cooking spray and set aside. Add the cake mix\u00a0and\u00a0can of pumpkin puree\u00a0to a large mixing bowl and mix together until smooth and combined. The batter will be quite thick.<\/li>\nBake:<\/strong> Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before topping with your desired *topping and serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 1 (15.25-ounce) spice cake mix<\/span> and 1 (15-ounce) can pumpkin puree<\/span> to a large bowl and mix together until smooth and combined. The batter will be quite thick.<\/span><\/p>\n<\/li>\n\nSpread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
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This easy 2-ingredient pumpkin cake is one of my favorite quick fall treats! I always keep a few boxes of spice cake mix and cans of pumpkin puree on hand. That way, I can make this cake or my 3-ingredient pumpkin cookies<\/a> when I need a quick treat!<\/p>\n\nMix:<\/strong> Preheat the oven to 350\u00baF. Spray a 9 x 13 x 2-inch baking pan<\/a> with nonstick cooking spray and set aside. Add the cake mix\u00a0and\u00a0can of pumpkin puree\u00a0to a large mixing bowl and mix together until smooth and combined. The batter will be quite thick.<\/li>\nBake:<\/strong> Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before topping with your desired *topping and serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 1 (15.25-ounce) spice cake mix<\/span> and 1 (15-ounce) can pumpkin puree<\/span> to a large bowl and mix together until smooth and combined. The batter will be quite thick.<\/span><\/p>\n<\/li>\n\nSpread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 1 (15.25-ounce) spice cake mix<\/span> and 1 (15-ounce) can pumpkin puree<\/span> to a large bowl and mix together until smooth and combined. The batter will be quite thick.<\/span><\/p>\n<\/li>\n\nSpread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 1 (15.25-ounce) spice cake mix<\/span> and 1 (15-ounce) can pumpkin puree<\/span> to a large bowl and mix together until smooth and combined. The batter will be quite thick.<\/span><\/p>\n<\/li>\n\nSpread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 1 (15.25-ounce) spice cake mix<\/span> and 1 (15-ounce) can pumpkin puree<\/span> to a large bowl and mix together until smooth and combined. The batter will be quite thick.<\/span><\/p>\n<\/li>\n\nSpread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 (15.25-ounce) spice cake mix<\/span> and 1 (15-ounce) can pumpkin puree<\/span> to a large bowl and mix together until smooth and combined. The batter will be quite thick.<\/span><\/p>\n<\/li>\n\nSpread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake. <\/span><\/p>\n<\/li>\n\nLet the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Let the cake cool completely before topping with your desired topping and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage Instructions:<\/h6>\n\n\nRoom Temperature: <\/strong>Store the cake in an airtight container at room temperature for up to 3 days.<\/span>\n<\/li>\n\nRefrigerator: <\/strong>Keep in the fridge for up to 5 days in an airtight container.<\/span>\n<\/li>\n\nFreezer: <\/strong>You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2\u20133 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2\u20133 hours or until fully defrosted when you\u2019re ready to eat.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>169<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>2<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>238<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>18<\/span>g<\/span><\/span>Vitamin A: <\/span>5516<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fall Desserts to Try<\/h2>\nIf you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you love this pumpkin cake, you\u2019ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors. <\/p>\n<\/div>\n<\/header>\n<\/section>\n
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