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I’m a sucker for a shortcut, especially when it comes to fall desserts. And when I started seeing the 2-ingredient pumpkin cake recipe floating around, I knew I had to try it. The best part was: I had everything that I needed in the pantry (thanks to this time of year).

I did a few variations based on the popular 2-ingredient cake recipe.

Variation 1: I didn’t use spice cake mix. Instead of the spice cake mix, I used white cake mix along with the one can of pumpkin.

Variation 2: Because of the white cake mix, I added in 1 Tablespoon of Pumpkin Pie Spice.

Variation 3: Because I can’t leave well-enough alone, I added cinnamon sugar to the middle of the batter. What are ya gonna do…

Variation 4: Glaze. Because glaze.

With or without the variations, it makes a delicious and super moist fall, pumpkin cake. The batter does take a minute to come together, but once it does, it’s a smooth, spreadable batter. Let’s get to it …

Quick Pumpkin Cake Recipe

1. Add 1 box of cake mix and 1 tablespoon of pumpkin pie spice to a bowl.
2. Add in 1-15oz can of pure pumpkin to cake/spice mixture.
3. Spray Bundt pan and add in half of the cake batter.
4. Optional: Mix 1 tablespoon of granulated sugar with 1 teaspoon of cinnamon and add to batter.
5. Pour in the remaining batter in Bundt pan.
6. Bake cake according to boxed instructions.
7. Once a pick comes out clean, remove from oven and let cool completely.
8. Optional: If you’re adding a glaze, mix 1 cup powdered sugar to 1 tablespoon of maple syrup. Adjust for desired consistency and pour over.

Perfect for dessert or with morning coffee. It’s so easy!