Where’s the magic you ask? 2 – count ’em – 2 ingredients!
image courtesy of McCormick.com
Ready? Here we go …
- 1 – Spice Cake Mix*
- 1 – 14oz can of pumpkin (not pie filling, just pumpkin)
Mix ingredients together using an electric mixer; the dough will be thick – do not add anything! (Nope, no eggs, oil or water – nada).
Pour into a well greased 9 x 13 pan and bake for 29-32 minutes at 350. ( It may be hard to spread out .. that’s OK, do the best you can .. it levels out at is bakes.) Since I used a glass pan, I turned the heat down to 325 and baked for ~31 minutes. Test cake for done-ness with toothpick at 28 minutes, since ovens vary.
Let cool, frost as desired. Top with vanilla, cream cheese, caramel or German Chocolate icing- or powdered sugar – your call. You can also add chopped walnuts to the icing if you like.
These make fabulous muffins, too!! (This makes about 14 large muffins).
*You can substitute chocolate cake mix for the spice cake mix. You will have a moist & decadent chocolate cake and no one will taste the pumpkin – I swear!
I used Duncan Hines but store brand works, too
I was just thinking that I would love to make a batch of pumpkin muffins and now I have no excuse! I will definitely make this recipe!
They are scrumptious – very low fat, high fiber and … yummy!! 🙂
We discovered this recipe years ago when hubby was following a Weight Watcher’s diet (he lost 50 pounds, but has since found them). We always made the cupcake/muffins with it. They’re delicious! And very low fat.
Thanks for sharing!
You betcha .. enjoy!!
Great fall dessert. Daughter #2 and son-in-law are coming in again this weekend for a wedding. Perhaps I can make this, this afternoon. Thank you for the something special inspiration. haha…I will look for the Spartan 🙂 (or something similar here in TX) all natural pumpkin.
.. enjoy these and your visit, too! MJ
I do believe I have both those ingredients in my pantry!
Thanks MJ.
~d.
perfect on a fall day … I brought the cake to the office; it was demolished before noon. The muffins freeze great, too. Cheers! MJ
Thanks for sharing! I’m not a pumpkin fan, but I’m going to try this.
… in this cake you will taste a very moist, very rich spice cake with just a hint of pumpkin. Maybe it’s me but I don’t think pumpkin has a real strong taste anyways … enjoy! MJ
I love all things pumpkin! And who doesn’t love a simple recipe? Thank you for sharing. I think I’ll try the muffin version.
Love a simple recipe & I hope you enjoy the muffins 🙂 MJ
That looks soooo amazing!
it’s amazingly easy .. and nummy 🙂 MJ
This looks amazing! I’m going to attempt this recipe this weekend. I want to re-make my pumpkin muffins as bread with cream cheese icing. Yum!
I saw your pumpkin muffins and actually you inspired me to make this again and write this post; thanks Leah!! 🙂 MJ
Yum! I’ll have to try this soon! Thanks for the “recipe”…two ingredients…can’t beat that!
it’s easy peasy and delicious to boot 🙂 MJ
MJ….Paula Dean called me this morning and wanted me to tell you to “lay off the recipes” as it’s cutting into her very profitable cookbook gig. Personally…I think you could take her in a cage match…but she’s from the south and there’s no tellin’ what she might pack under that apron of hers!
R
ps…(HA!) I crack myself up!
I think Paula, God-love-her, would knock me flat !! 🙂 you crack ME up Rich, MJ
I’d have to do this under cover of night or when my husband is out of town. He scoffs at mixes. Thinks things like cakes should be from scratch. Of course he would eat it, if I made it. Ha!
Hee hee .. I hope you try it and I hope he loves it 🙂 MJ
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I can’t wait to try this!
super easy and delicious and it screams “fall” 🙂 MJ
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Yep. It’s good. Real moist. Just the right amount of spiceyness. Definitely will do it again.