If you're looking for a quick and simple pumpkin spice cake recipe, then this is it! This pumpkin spice cake has been a family favorite of mine. It only has two ingredients, but it tastes amazing! You do not need any eggs, water, butter, or oil!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: bundt pan
Servings: 12slices
Calories: 214cal
Author: Amy Desrosiers
Cost: $3
Equipment
10-cup bundt pan
Oven (adjusted to center rack)
mixing bowl
whisk/spoon
nonstick baking spray
Ingredients
15.5ouncesSpice Cake Mix
15ouncescanned pumpkin
Icing (optional)
1cupsifted powdered sugar
3tablespoonswhole milk
½teaspoonvanilla extract
Instructions
Preheat oven to 350° F.
Spray a 10-cup bundt pan with nonstick spray
Mix pumpkin and cake mix until thick and flour streak free.
Pour batter into the pan. Bake for 26- 30 minutes. Cake will feel firm and spring back when touched. A toothpick inserted into the center will come out clean.
Allow cake to cool (about an hour) before removing it from the pan, and adding any frosting/icing.
Icing
If you want icing, mix the milk and powdered sugar until thick and creamy. Pour over the cooled cake. Slice, and enjoy!
Notes
Nutritional facts may vary and are meant to be a guide.