This moist and flavorful pumpkin cake is the ultimate easy dessert. With just two ingredients—pumpkin puree and spice cake mix—it comes together in minutes. What takes it over the top? A tangy-sweet apple cider glaze that perfectly complements the warm spices in the cake. Whether you’re short on time or simply craving fall flavors, this recipe delivers comforting, homemade taste with minimal effort.
Why You’ll Love This Pumpkin Cake
This cake isn’t just easy—it’s also rich in flavor, moist in texture, and wonderfully spiced. Here’s why it deserves a spot in your recipe collection:
- Minimal Ingredients: Only two main ingredients for the cake base, no eggs, oil, or butter required.
- Full of Fall Flavor: Spice cake mix already contains cinnamon, nutmeg, and cloves. Combined with pumpkin, it gives deep autumn notes.
- Healthier Option: With no added fat and the natural moisture of pumpkin, this cake can be a lighter dessert choice.
- Customizable: Add nuts, chocolate chips, or cream cheese frosting to make it your own.
- Quick and Convenient: Ready in under an hour from start to finish.
Ingredients
You only need four ingredients—two for the cake and two for the glaze.
For the Cake:
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
For the Glaze:
- 1 cup apple cider
- 1 cup powdered sugar
Step-by-Step Instructions
Preheat the Oven and Prepare the Baking Dish
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
Mix the Pumpkin and Cake Mix
In a large mixing bowl, pour in the spice cake mix and the entire can of pumpkin puree. Use a wooden spoon or silicone spatula to mix until the batter is thick and smooth. Don’t overmix—just stir until everything is well combined.
Bake the Cake
Pour the batter into the greased baking dish. Spread it evenly using a spatula so it bakes consistently. Place it in the oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Prepare the Apple Cider Glaze
While the cake is baking, make the glaze. In a small bowl, whisk together 1 cup of apple cider with 1 cup of powdered sugar. Keep whisking until the glaze is smooth and pourable. If it’s too thin, add a little more powdered sugar; if too thick, add a splash of cider.
Glaze the Warm Cake
After the cake comes out of the oven, let it cool in the pan for about 10 minutes. While it’s still warm, drizzle the apple cider glaze generously over the top. The warmth helps the glaze soak slightly into the cake, adding flavor and moisture.
Let It Set and Serve
Allow the glaze to set for a few minutes before cutting. Then slice and serve! You can enjoy it warm or at room temperature.
Expert Tips and Variations
- Don’t use pumpkin pie filling: It contains sugar and spices, which will throw off the balance of the recipe. Stick to pure pumpkin puree.
- Add mix-ins for texture: Stir in chopped pecans, walnuts, or mini chocolate chips before baking.
- Make cupcakes instead: Use the same batter for about 18–20 cupcakes. Bake at 350°F for 18–20 minutes.
- Boost the glaze: For more depth, warm the apple cider before mixing it with powdered sugar. Or add a pinch of cinnamon or nutmeg for extra spice.
- Make it dairy-free: This recipe is naturally dairy-free as long as your cake mix doesn’t contain milk-based ingredients.
Storage and Make-Ahead
This pumpkin cake stores well, making it a great make-ahead option for gatherings:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week, especially if glazed.
- Freezer: You can freeze the cake (unglazed) for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Serving Suggestions
- With Whipped Cream: A dollop of whipped cream adds a creamy contrast to the moist cake.
- With Ice Cream: Vanilla ice cream makes this an indulgent fall dessert.
- For Breakfast: Serve a small square alongside coffee or chai latte for a cozy morning treat.
- Holiday Table: This easy cake is perfect for Thanksgiving or any autumn gathering.
Frequently Asked Questions
Can I use yellow or vanilla cake mix instead of spice cake?
Yes, you can use yellow or vanilla cake mix and add 1–2 teaspoons of pumpkin pie spice for a similar flavor profile.
Is this cake sweet enough without added sugar?
Yes! The spice cake mix already contains sugar and flavorings. Combined with pumpkin, it has the perfect balance of sweetness.
Can I make the glaze with something other than apple cider?
You can substitute with milk, orange juice, or even maple syrup, but the apple cider adds a tangy depth that enhances the pumpkin flavor.
Can I make this recipe gluten-free?
Yes, simply use a gluten-free spice cake mix. The rest of the ingredients are naturally gluten-free, but always double-check the labels.
How do I know when the cake is done baking?
Insert a toothpick or cake tester in the center. If it comes out clean or with a few crumbs, it’s ready.
Summary Recipe
Title: Simple 2-Ingredient Pumpkin Cake with Apple Cider Glaze
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 12
Ingredients:
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
- 1 cup apple cider
- 1 cup powdered sugar
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- Mix pumpkin puree and cake mix until smooth.
- Spread into dish and bake for 25–30 minutes.
- Mix cider and powdered sugar for glaze.
- Cool cake 10 mins, then glaze.
- Let glaze set before slicing.
Storage: Room temp for 3 days, fridge for 1 week, freeze for 3 months.
Category: Dessert
Cuisine: American
Diet: Dairy-Free, Vegetarian
Method: Baking
Skill Level: Beginner
Keyword: 2-ingredient pumpkin cake, easy fall dessert, pumpkin spice cake