How to Make 2-Ingredient Pumpkin Cake
I used a spice cake mix here to really amplify the warm fall flavors, but any flavor cake mix will do. If you aren’t wanting the pumpkin pie spice flavor, a yellow cake or even chocolate cake mix would be delicious. The pumpkin purées real purpose here is to bind the ingredients and provide moisture, rather than flavor. This 2-ingredient pumpkin dump cake is strikingly similar to our autumn pumpkin bars (with way fewer ingredients!), so I made up the cream cheese frosting in the recipe for mine. Several reviews on this recipe on our sister site, Allrecipes, mention the cake’s flavor and texture is improved by adding 3 eggs and/or ½ cup of applesauce. I think the cake was delicious as-is, especially for how easy it was for this cake to come together, but I will consider adding in some eggs when I make this again. For a more coffee cake flavor, I’m also thinking about adding some streusel topping instead of frosting next time. There are so many ways to keep this pumpkin cake recipe exciting!
