Two Ingredient Pumpkin Cake Recipes
TWO INGREDIENT PUMPKIN CAKE
It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.
Provided by Chickentarian
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
- In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 27.5 g, Fat 4.3 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 300.4 mg, Sugar 16.3 g
2-INGREDIENT PUMPKIN FROSTING
This frosting is one of those brilliant, silly-simple recipes you'd never know was made with just two ingredients: canned pumpkin puree and chopped up chocolate. You start by cooking the pumpkin to concentrate its flavor and thicken it, then simply stir in the chocolate until it melts. The sweet and tangy results are the perfect complement to cake, and the creamy consistency spreads easily into gorgeous swoops.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 2 cups (enough for one 9-by-13-inch cake)
Number Of Ingredients 2
Steps:
- Add the pumpkin puree to a medium saucepan and cook over medium heat, stirring often, until it bubbles, thickens and darkens slightly, about 10 minutes.
- Off the heat, stir the chocolate into the pumpkin puree until it's melted and the frosting is smooth. Cool for at least 10 minutes before using. The frosting will keep in an airtight container in the refrigerator for up to 1 week; stir until smooth.
2-INGREDIENT PUMPKIN BREAD RECIPE BY TASTY
Here's what you need: spice cake mix, pureed pumpkin, frosting
Provided by Tasty
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 3
Steps:
- Mix the spice cake mix and pureed pumpkin.
- Spread into a greased loaf pan. Bake at 350°F (175°C) for 55-60 min. Cool completely.
- Frost to your liking!
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, Sugar 41 grams
2 INGREDIENT PUMPKIN SPICE CAKE
A can of pumpkin and a cake mix is all you need for this moist cake
Provided by ReadySetEat
Categories Dessert
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with baking spray.
- In a medium bowl, thoroughly combine cake mix, canned pumpkin and water, and stir until smooth. Pour into prepared pan and spread evenly to the edges.
- Bake cake in center of oven 24 to 28 minutes, until toothpick inserted in center comes out clean. Let cool completely. Sprinkle with powdered sugar, if desired, before slicing and serving.
Nutrition Facts : @id https, Calories 186 calories
TWO INGREDIENT PUMPKIN DONUTS
A box of cake mix and a can of pumpkin and voila, pumpkin donuts! Super easy and simple but delicious. I dip my donuts in a glaze but feel free to dust them with powdered sugar or leave them plain.
Provided by Yoly
Categories Doughnuts
Time 20m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
- Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
- Fill a pastry bag with the mixture and fill greased donut cups halfway full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
- While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
- Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 26.3 g, Fat 3.1 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 220.9 mg
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