Two-Ingredient Pumpkin Cake with Apple Cider Glaze
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Two-Ingredient Pumpkin Cake with Apple Cider Glaze
If you’re looking for a fall-inspired dessert that’s super easy to whip up yet packed with flavor, this Two-Ingredient Pumpkin Cake with Apple Cider Glaze is the answer. Imagine the cozy flavors of spiced pumpkin combined with a sweet, tangy apple cider glaze—it’s a delightful treat that’s perfect for gatherings, a weeknight dessert, or just when you’re craving something seasonal and comforting.
The best part? This cake requires only two main ingredients! Yes, you read that right. With just a can of pumpkin puree and a box of spice cake mix, you can create a moist, flavorful cake that tastes like it took hours to prepare. Top it off with an irresistible apple cider glaze, and you have a dessert that looks impressive but is incredibly simple to make.
Why You’ll Love This Cake
- Quick & Easy: With just two ingredients for the cake, it’s perfect for busy bakers or anyone looking for a no-fuss dessert.
- Fall Flavors: Pumpkin and apple cider are iconic fall flavors, making this cake ideal for autumn celebrations or cozy nights in.
- No Eggs or Dairy Needed: If you’re looking for an easy dessert without eggs or dairy, this cake has you covered.
Tips for Making the Perfect Two-Ingredient Pumpkin Cake
While this cake is pretty much foolproof, there are a few tips that will take it from good to great:
- Use pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices, which will throw off the balance of the recipe.
- Don’t overmix the batter. When combining the cake mix and pumpkin, gently fold the ingredients together until just combined to keep the cake light and fluffy.
- Enhance the flavor (optional): You can add a teaspoon of vanilla extract or a pinch of cinnamon to give the cake an extra burst of flavor.
- Let the cake cool before adding the glaze. The glaze will soak into a hot cake, so allow it to cool for about 10 minutes to achieve that perfect drizzle on top.
Recipe: Two-Ingredient Pumpkin Cake with Apple Cider Glaze
Ingredients:
For the cake:
- 1 box of spice cake mix
- 1 (15-ounce) can of pumpkin puree
For the glaze:
- 1 cup apple cider
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (optional)
Instructions:
1. Preheat your oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or a bundt pan.
2. Make the cake batter: In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir until just combined—don’t overmix, or the cake could become dense.
3. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
4. Prepare the apple cider glaze: While the cake is baking, prepare the glaze. In a small saucepan, simmer the apple cider over medium heat until it reduces to about ½ cup. This should take around 10 minutes. Remove from heat and allow it to cool slightly. Whisk in the powdered sugar and vanilla extract (if using) until smooth.
5. Glaze the cake: Once the cake is done, let it cool for about 10 minutes. Drizzle the apple cider glaze over the warm cake. Let the glaze set for a few minutes before slicing and serving.
6. Enjoy: Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
Common Questions About Two-Ingredient Pumpkin Cake
Q: Can I make this cake gluten-free?
A: Absolutely! You can substitute the spice cake mix with a gluten-free spice cake mix or gluten-free yellow cake mix. Make sure the mix is suitable for the two-ingredient method.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pumpkin puree because pumpkin pie filling has added sugar and spices, which can make the cake overly sweet or throw off the consistency. Stick to pure pumpkin for the best results.
Q: What if I don’t have spice cake mix?
A: You can use a yellow cake mix and add 1-2 tablespoons of pumpkin pie spice or a combination of cinnamon, nutmeg, and ginger to achieve a similar flavor.
Q: How long does this cake last?
A: The cake will keep for up to 3 days at room temperature in an airtight container. If you want to store it longer, place it in the fridge where it will last for up to 5 days. Just note that the glaze may harden a bit when refrigerated.
Q: Can I freeze the cake?
A: Yes! You can freeze the pumpkin cake (without the glaze) for up to 2 months. Wrap it tightly in plastic wrap, then in foil, and place it in the freezer. When you’re ready to enjoy, let it thaw at room temperature and then add the apple cider glaze fresh.
Q: Can I make cupcakes instead of a cake?
A: Definitely! This recipe works well as cupcakes. Simply divide the batter into a cupcake tin and bake for 18-20 minutes, or until a toothpick comes out clean. Drizzle the glaze over the cooled cupcakes.
Final Thoughts
This Two-Ingredient Pumpkin Cake with Apple Cider Glaze is the perfect dessert when you’re in a pinch but still want something festive and full of fall flavor. It’s a great option for busy weeknights, last-minute guests, or whenever you need a simple yet delicious treat. With a few pantry staples, you’ll have a cake that’s sure to impress—and the sweet-tart apple cider glaze really takes it over the top.
Be sure to save this recipe for your fall baking repertoire—you’ll want to make it again and again!
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