2 ingredient pumpkin cake recipe
The Best 2 ingredient pumpkin cake recipe
I’ve been making this 2 ingredient pumpkin cake recipe for years, and it’s a staple in our household. The moment the weather starts to get chilly, I know it’s time to break out the pumpkin puree and get baking. This recipe is a game-changer because it’s incredibly easy to make, requiring only two ingredients: pumpkin puree and self-rising flour.
The result is a moist and delicious cake that’s perfect for any occasion. My kids love helping me mix the batter, and my husband enjoys devouring a slice (or two) after dinner. I’ve even served this cake at family gatherings, and it’s always a hit.
The best part? It’s relatively healthy compared to traditional cakes, thanks to the pumpkin puree’s natural sweetness and the self-rising flour’s ease of digestion. Plus, the cake freezes beautifully, making it a great option for meal prep or last-minute dessert emergencies.
Whether you’re a seasoned baker or a total newbie, this recipe is sure to become a favorite in your household. I’ve lost count of how many times I’ve made this cake, but it never gets old. The aroma of pumpkin spice wafting from the oven is enough to put everyone in a good mood.
And let’s be real – who doesn’t love a good excuse to bake something delicious?
2 Ingredient Pumpkin Cake
A simple and delicious pumpkin cake made with just two ingredients. Perfect for a quick and easy dessert or snack.
🥘Ingredients
For the Cake
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How 2 Ingredient Pumpkin Cake Works
This 2 ingredient pumpkin cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert fix. It’s easy to make ahead of time and store in an airtight container for up to three days.
When reheating, simply slice the cake into individual portions and microwave each slice for about 20-30 seconds until warmed through. You can also serve this cake warm with a dollop of whipped cream or a sprinkle of cinnamon sugar on top – either way, it’s sure to be a crowd-pleaser.
❓ Frequently Asked Questions About 2 Ingredient Pumpkin Cake
Q1: What if I don’t have self-rising flour?
You can easily make your own self-rising flour by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Q2: Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree in place of canned puree. However, keep in mind that fresh pumpkin will add more moisture to the batter, so you may need to adjust the amount of liquid accordingly.
Q3: How long does the cake take to bake?
The cake typically takes around 35-40 minutes to bake, depending on your oven’s temperature and size.
Q4: Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the self-rising flour with a gluten-free alternative.
Q5: Is this recipe suitable for vegetarians?
This recipe is vegetarian-friendly as long as you use vegetarian-friendly ingredients for any optional mix-ins or toppings.
