2 Ingredient Pumpkin Spice Cake

This is the absolute easiest recipe you will ever make! I promise!!!

I took these picture with my phone so you'll have to excuse the poor quality... but the cake didn't stick around long enough for me to take a picture the next morning with my REAL camera... darn! Guess that means I will just have to make it again... shucks!

Here's all you need:
1 spice cake mix
1 16oz can of pumpkin (not pumpkin pie filling)

Put both ingredients in a bowl, stir it together. Grease and flour your cake pan (or use that nifty flour and cooking spray in one). Use a spoon or spatula to spread your batter in your pan. It is thick and won't just pour. You will want to make it as even as you can on the top because it will cook in whatever shape you leave it in the pan (if you dollop it in then your finished cake will have dollops).

Use the baking directions on the cake box. Check to see if it is baked thoroughly by inserting a toothpick into the center of the cake. If it comes out clean it's done!

Let your cake cool in the pan (especially if using a bundt pan) before serving.

It is great as is... but if you are like me and want a little sugar with all that spice you can create a simple glaze. I mixed powdered sugar and water together until is was a good drizzling consistency and drizzled the top of my cake once I took it out of the pan. YUMMY!!

It would also be delicious with a cream cheese frosting! We have a dairy allergy in our home so that was a no-go for us {sad face}.

Wouldn't this be awesome as an alternative to pumpkin pie!?!? It tastes exactly the same... but is dairy and egg-free!!!! (Just be sure to check the box cake mix to make sure it is allergen free)

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