Two Ingredient Chocolate Cake (with Pumpkin Puree)

If you’re looking for a chocolate cake that’s as quick as it is delicious, you’re in the right place! This Two Ingredient Chocolate Cake combines just a box of chocolate cake mix and a can of pumpkin. No eggs, oil, or water needed. It’s simple, fast, and oh-so-chocolatey!

Jump to Recipe Print Recipe

I love quick and easy recipes and this might be the very quickest and easiest cake I’ve ever made. It’s a surprisingly rich, moist cake with a deep chocolate flavor that everyone loves. According to Google, this recipe started as a Weight Watchers hack, but it’s now my go-to when I want something easy, fast, and delicious. And of course, it’s even better piled high with buttercream! I used my Easy Chocolate Buttercream, with 50% less sugar and it’s a perfect match.

Two Ingredient Chocolate Cake (made with Pumpkin Puree)

Do you want a moist and delicious chocolate cake with very little effort? This is the recipe for you! If you’ve got a box of chocolate cake mix and a can of pumpkin in your pantry, you’re just a few minutes away from a cake that tastes like you spent hours baking.

If you are not a fan of cake mixes, then try out my easy Chocolate Sheet Cake recipe. I made this with fresh milled flour but it’s equally delicious made with all-purpose flour.

Some helpful tips:

• Keep it Simple – Resist the urge to add extras – no eggs, oil, or milk. Just cake mix and pumpkin are all you need for this magic combo. Trust the process!
• Thick Batter is Normal – Don’t worry if the batter seems thick and dense; that’s expected! Just spread it out evenly in the pan and smooth the top as best you can. An offset spatula works great for this but even a spoon or regular spatula will do a decent job. Once baked, you’ll notice the cake won’t have a perfectly smooth surface but it won’t matter once you spread frosting on top.
• Pan Size – This cake won’t rise as much as it would with regular cake mix ingredients. I used a 9 x 13 pan for the cake pictured. If you prefer a thicker cake, try using a smaller 11 x 7-inch pan for extra height.

Ingredients

Let’s run through the ingredients:

Chocolate Cake Mix – I used a Betty Crocker Devil’s Food cake mix but other 2-layer chocolate cake mixes would work as well. As you may know, cake mixes are smaller than they used to be. I originally made this recipe when cake mixes were 18.25oz. Nowadays, cake mixes weight a bit less but the recipe still works. I have made this with the current 13.25oz size and that worked fine.

You could also add 5 oz from another box to make up the difference from the original 18.25oz cake mix size. I have also seen Duncan Hines brand cake mix packages are currently 15.25oz so that would also be a good option.

I have not tried this with a gluten-free chocolate cake mix but it sounds promising. I’m not sure if that would work but if (or when) I try that, I will be sure to update this post.

Pumpkin – Use plain canned pumpkin, not pumpkin pie filling.

Buttercream – I used my Easy Chocolate Buttercream, but Cream Cheese or Peanut Butter Frosting would also be delicious! In a pinch, store-bought frosting would work just fine. If you have time, definitely make your own for the best taste and texture.

Instructions

It’s as easy as one, two, three, bake!

1. Pour cake mix and pumpkin into a mixing bowl.
2. Blend on low for 30 seconds to incorporate ingredients. Scrape the bowl, then increase speed to medium and mix until well-blended, about 2 minutes.
3. Scrape the batter into greased baking pan and spread evenly.
4. Bake at 350°F for 30-35 minutes.
5. Cool completely before frosting.

For a completely different – but equally easy and delicious – dessert option, check out my Classic Cherry Delight, a make-ahead treat perfect for sharing.

Common Questions

My batter is really thick, is this normal?

Yes, that is completely normal. Just smooth out the batter as best you can in the cake pan. Note that whatever lumps and bumps are on the top of the cake will stay there after it’s baked. You’ll cover that up with frosting so it’s no big deal.

Are you sure it’s only chocolate cake mix and pumpkin?

Yes, trust the process; it will work.

Will this work with other flavors of cake mix, such as yellow or spice?

Yes, for sure! However, the pumpkin flavor does come through without the chocolate in it, so I would punch it up even more with pumpkin spice mix. Which means, it won’t really be a two-ingredient cake anymore, but who’s counting?

Other Recipes You Might Enjoy:

Classic Cherry Delight

No Bake Pineapple Pie

Chocolate Sheet Cake