2 Ingredient Fluff Cake Food

2-INGREDIENT CUPCAKES

2-Ingredient Cupcakes image

Provided by Katie Lee Biegel

Categories dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 4

Ingredients

One 15.25-ounce box spice cake mix
One 15-ounce can pumpkin puree
2 cups powdered sugar
1 cup whipped cream cheese

Steps:

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.

2-INGREDIENT FLUFF CAKE RECIPE - (4.2/5)

2-Ingredient Fluff Cake Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 4

Ingredients

1 (16-ounce) box angel food cake mix
1 (20-ounce) can crushed pineapple, not drained
Whipped topping, optional for serving
Chopped fruit, optional for serving

Steps:

Preheat oven to 350ºF. Spray a 9x13-inch cake pan with cooking spray and set aside. In a mixing bowl, combine the dry angel food cake mix with the crushed pineapple, juice and all. Stir well to combine. Pour cake batter into prepared pan and bake in preheated oven for 35-40 minutes. Keep checking the cake after about 30 minutes to prevent burning. The cake is done with it is springy to the touch, cooked through, and golden brown on the top Let cool in the pan and then cut into squares into about 18 squares. Serve with whipped topping and fruit, if you'd like.

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