This easy, healthy pumpkin spice cake is definitely on the list of my favorite things. It has TWO ingredients. That’s a big deal for dessert, when measuring flour and eggs and sugar and such can take as long as the baking process. This is also one of the healthier cakes around, which means that when I eat four pieces I will not feel quite so guilty about it. Because it will happen.
This recipe is courtesy of one of my best friends and my previous roommate, Adrienne. Thank you so, so much. Setting aside the fact that I could eat half a pan of this cake, it is light and moist and perfect. The cake is suitable for any time of the year, not just the fall and winter when pumpkin recipes abound.
Imagine this scenario: You’re having people over for dinner and need something easy for dessert because all of your energy will be spent cooking over a stove for hours (all hypothetical). Well, all you need is a can of pumpkin puree and a box of spice cake mix. Mix those together and bake. Yes it’s really that simple.
You also have the option of topping the cake with powdered sugar. Don’t strain yourself over that third ingredient though, it’s not totally necessary. You then serve a wonderful, warm, spiced cake that everyone drools over to finish the meal. Great job.
With that, I will be signing off until next week to drive all the way to Wisconsin and spend time with family! You can always follow me on Instagram to see what I’ll be up to. Enjoy the holidays!!
- 1 15-oz. can pumpkin puree
- 1 box spice cake mix
- Powdered sugar, optional
- Preheat the oven to 375 degrees F. Lightly grease an 8x8-inch cake pan. Mix together the ingredients in a medium bowl. Spoon the mixture into the cake pan and spread out into an even layer.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake feels firm. Sprinkle powdered sugar over the top if desired. Serve warm.
