Easy To Make 2-Ingredient Pumpkin Pound Cake
This is one of the easiest cake you’ll ever make. And if your family is like my husband… it won’t last long, so you’d better get a piece while you can.
I love to cook with pumpkin, so the minute that stores start advertising canned pumpkin on sale, I’ve been known to buy several cans – lol. That way if I want pumpkin cake or cookies during the year, I’ll have a can on hand. Definitely wouldn’t want to not have any when the mood strikes to bake.
Add to that the fact that no matter what a recipe calls for, I’ll try to figure out a way to add nuts to it. And in the case of pumpkin, I’ll always add pumpkin spice. So I guess I should name this recipe “4-Ingredient Pumpkin Cake” instead of “2-Ingredient Pumpkin Cake“.
Back to the recipe:
1 Spice cake mix
1 15oz. can of pure pumpkin
1 tsp pumpkin pie spice (optional – buts adds a little more spicy taste)
1/2 c chopped walnuts (optional)
Preheat the oven to 350 degrees F.
Spray with non-stick spray or grease a loaf pan.
In a large bowl, mix until it’s well blended the spice cake mix and canned pumpkin.
If you’re going to add the pumpkin pie spice and walnuts… add them and stir until they’re mixed in.
Spread evenly into the prepared pan.
Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
Cool at least 10 minutes before cutting. This tastes even better the next day IF there’s any left.
Have you ever made a 2-3 ingredient cake? What did you use to make it?
Share your recipe in the comments below.