Two Ingredient Pumpkin Cake Food

2 INGREDIENT PUMPKIN MUFFINS

Steps:

• Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined. (At this point you may also want to throw in some nuts or raisins, if you like.).
• Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn't "settle", so you may wish to smooth the tops if you care what the finished product looks like!).
• Bake at 350* 18-22 minutes or until a knife comes out clean.

2-INGREDIENT CUPCAKES

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.

TWO INGREDIENT PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
• In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

2 INGREDIENT PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking pan with baking spray.
• In a medium bowl, thoroughly combine cake mix, canned pumpkin and water, and stir until smooth. Pour into prepared pan and spread evenly to the edges.
• Bake cake in center of oven 24 to 28 minutes, until toothpick inserted in center comes out clean. Let cool completely. Sprinkle with powdered sugar, if desired, before slicing and serving.

TWO INGREDIENT PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan with cooking spray.
• Mix spice cake mix and canned pumpkin together in a large bowl until well combined; spread evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool and serve, or store in the refrigerator to serve the next day.

2 INGREDIENT NO BAKE CHOCOLATE CAKE

Steps:

• Grease the interior of a 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
• In a large microwave-safe bowl, add chocolate chips. Microwave at 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
• Stir in the pumpkin puree until fully combined. Use your spatula to scrape chocolate from the sides and bottom of the bowl to make sure it is fully incorporated with the pumpkin. You don't want any batter that is just chocolate or just pumpkin.
• Pour batter into prepared pan. Use your spatula to smooth the surface. If you have an icing smoother, you can use that on the surface of the cake to make it even more smooth. Bang the bottom of the pan a few times against your counter to level the cake and remove any air bubbles.
• Place into fridge until cake is set. This can take 30-60 minutes. Once cake is set, you can decorate if desired. Slice cake with a sharp knife. Store uneaten cake in the fridge.