Description
Pumpkin Cake – Two-Ingredient Pumpkin Cake with Apple Cider Glaze is an incredibly easy dessert made with just a box of cake mix and pumpkin puree, then topped with a spiced apple cider glaze. This recipe is perfect for fall gatherings or busy weeknights, offering moist, rich pumpkin flavor and a sweet, tangy glaze that complements every bite. No eggs or oil required.
Ingredients
- 1 box yellow cake mix or spice cake mix
- 1 (15 oz) can pumpkin puree
- 1-1/2 cups confectioners' sugar
- 3 tablespoons apple cider (not apple juice)
- 3/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F.
- Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer, beat until well incorporated. The batter will be very thick, but will come together nicely.
- Pour batter into a greased 7 x 11 x 2 pan.
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
- Let cool for 5-10 minutes in the pan, then flip onto a platter.
- While the cake cools, prepare the glaze by combining powdered sugar, apple cider, and pumpkin pie spice. The glaze should be thick but pourable. Add more sugar or cider if needed.
- Pour glaze over the cake while still warm. Reserve some glaze to pour over each slice when served.
- Serve warm or at room temperature.
Notes
Substitute spice cake mix for yellow cake mix for added flavor, or use gluten-free cake mix for allergies. Pumpkin puree can be swapped with sweet potato puree. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days; reheat slices gently. If your glaze is too thin, add more sugar; too thick, add a splash of cider. Ensure not to overbake the cake, as it will dry out quickly.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American