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Two-Ingredient Pumpkin Bread. Or Cake. Whatever.

Oct
11

Post by community member:

pumpkincakeforblog


I make this pumpkin bread/cake a lot because it is tasty and has a good texture. Oh! And because it uses just two ingredients: a cake mix and a can of pumpkin puree.

How to make Two-Ingredient Pumpkin Bread (or Cake): Printable

ingredientsforpumpkincake

Seriously, just take the cake mix and add the can of pumpkin puree. Then blend until it’s combined.

Bake it in a greased pan in the oven on 350 degrees for 50 minutes to an hour, and you have pumpkin bread. Or cake. Whatever.

Do you keep homemade cake mix on hand? Go ahead, use that!

Sometimes I make it in a Bundt pan, but most of the time I just do it in a loaf pan.

And sometimes I use frosting, sometimes I sprinkle it with powdered sugar, and sometimes I leave it plain.

Anyway you make it? It’s good!

Kathi N blogs at Granddad’s Corner.

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Posted by on October 11, 2011 | Permalink  

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Comments

14 comments | RSS feed for comments of this post

  1. 10-11
    5:23
    am

    I add chocolate chips or raisin and bake as cookies — very yummy!

  2. 10-11
    7:00
    am

    KATHY!!
    Wow how cool is that..I always have a box of cake mix. I just love quick recipes to whip of for family and friends!!
    Thank you for sharing..
    I just love it
    Granny Trace

    http://www.grannytracescrapsandsquares.com

  3. 10-11
    7:13
    am

    So simple. Brilliant!

  4. 10-11
    8:17
    am

    Can baked pumpkin be used? How do you make the homemade yellow cake a spice cake? I love, love, love this idea. Thanks.

  5. 10-11
    9:25
    am

    Jan, I just usually add some allspice to the mix. You can make it as lightly or heavily spiced as you like it. I usually use a tablespoon of allspice, but sometimes more.

    Thanks to you all for your comments!

  6. 10-11
    9:35
    am

    Sounds great! So versatile – only way it’d be easier would be if you’d come here and bake it for me!
    Thanks for sharing

  7. 10-11
    11:49
    am

    Oooooooooooooooooooh! I LOVE PUMPKIN. I LOVE SPICE CAKE. I LOVE EASY. Sounds perfect for me. THANKS!!

  8. 10-11
    2:47
    pm

    Great idea! I’m going to make some in my mini bundt cake pans.

  9. 10-11
    5:15
    pm

    Now this is my kind of cooking! (Since we have eggs, and always seem to be looking for ways to use them, I just might add one or two. If it turns out to be custard, or something, well…)

  10. 10-11
    5:57
    pm

    Thank you, Kathi! This is the kind of recipe I love…quick & easy. (Long lists of ingredients turn me off!)

  11. 10-11
    6:31
    pm

    Great recipe, Kathi! And lots healthier sans the butter and eggs!! Putting this in my favorites file!!

  12. 10-11
    7:38
    pm

    You can take this recipe and use lots of other flavors, too! Chocolate and cherry pie filling, yellow and apple, or (and this is my favorite) angel food and fruit cocktail (careful! This last one rises a lot, so make sure you put it in a big bundt pan).
    Wanna know another secret? Diet soda (12oz) and cake mix! Like diet coke and chocolate, diet 7up and lemon, etc etc. The only one I’ve found that doesn’t work is strawberry cake mix – not sure why.

  13. 10-12
    9:14
    am

    Going to try this one with yellow cake mix,a dash of cinnamon and powdered sugar on top!

  14. 8-18
    1:15
    pm

    Baking right now in a bundt pan, had some leftover pie crumb topping in freezer, so added to middle and top of batter – smells good!
    Thank you for sharing!

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