Easy 2-Ingredient Pumpkin Cake with Apple Cider Glaze #PumpkinFest

Tracy Knutsen
2 ingredient pumpkin cake

2 ingredient pumpkin cake

Pumpkin-palooza is on!

I don’t know who originally came up with this idea, but they’re brilliant!  It’s fast, easy and amazingly moist and delicious.  I always have to be sure I’m not the only one here when I make it – I just can’t be left alone with this cake.

Pumpkin Cake

1 package cake mix – yellow is good, but I tend to lean toward the butter cake mix. We’ve also used spice cake, lemon cake and plain old white cake.  All yummy.
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Spoon the batter into a greased 11 x 7 inch baking dish. It will be very thick.  Spread evenly in the pan.

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Bake for 25 minutes or until tooth pick comes out clean. Let cool about ten minutes in the pan, then turn out onto a serving plate.  

Apple Cider Glaze

Most recipes call for powdered sugar and apple cider.  I had these packets of apple cider mix on hand and used one of these instead. The concentrated flavor was really amazing. I won’t make it the other way ever again!

2 Ingredient Pumpkin Cake 3

2 Cups powdered sugar

4 T. milk

1 package instant apple cider mix

 

 

In a small bowl blend all ingredients until smooth. If you prefer a thinner glaze, add a little more milk. This make a good bit of glaze – we like plenty!  Some folks like to wait until the cake is cooled to add the glaze, but I do it after about 10 minutes after I get onto the plate.  Pour the glaze over the cake letting it drizzle down the sides. You can serve this immediately – it’s fabulous warm.  Before covering it, though, be sure it’s completely cooled. 

 

2 ingredient pumpkin cake 2

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