Two Ingredient Pumpkin Chocolate Cake

I hope everyone is having a wonderful Thanksgiving weekend!

I’m always intrigued by easy recipes with very few ingredients. I’ve successfully tried quite a few. Recently, the food blog world was full of people making a two ingredient pumpkin cake.

The typical recipe I found used pumpkin puree and yellow cake mix. Instead of mixing in the oil and eggs usually required with cake mix, all you use is the pumpkin puree. The moistness of the canned pumpkin puree brings the cake mix together.

The end result is a moist cake that has a very strong pumpkin flavor. For pumpkin purists this may be ideal.  I was afraid the cake may be a little too plain so I decided to try using chocolate cake mix instead of yellow cake mix.  I used a triple chocolate fudge cake mix and it added a fudgy texture to the cake I liked. I still felt that the flavor was a little too pumpkiny. Perhaps next time I might add in some cinnamon to add a little more flavor.

Otherwise, this cake is really easy to put together.

Two Ingredient Pumpkin Chocolate Cake
Prep time: 
Cook time: 
Total time: 
  • 1 box chocolate fudge cake mix
  • 1 can pumpkin puree (15 oz)
  1. Preheat oven to 350F. Mix cake mix and pumpkin puree (and cinnamon if using) in a bowl of a stand mixer until batter is smooth. The batter will be quite thick.Line or oil 9 x 13 inch baking pan. Bake for about 25 minutes until done.


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