When I first saw this recipe floating around on Pinterest I was a bit skeptical with the 2 ingredient recipe; it was so easy I just HAD to give it a shot. You might already have the ingredients on hand:
1 Box Cake
Mix (I used Duncan Hines Chocolate w/Pudding in the Mix)
1 15oz Can Pumpkin (I used Libby’s brand)
OPTIONAL: I added 2 TBSP of Pumpkin Pie Spice
Simply mix the ingredients and bake! The first time I tried this recipe I used yellow cake and made muffins. The pumpkin flavor was so mild I decided to bump it up a notch the next time so I added the pumpkin pie spice. With the chocolate cake I sprayed my 9×13 glass pan with my new favorite baking tool – Baker’s Joy (love this stuff!) and baked at 375 degrees for about 20 minutes. The toothbpick came out clean but the cake is *almost* too moist and I think I could’ve baked it a bit longer.
The other nice thing about this recipe is that because there are no raw eggs used you can enjoy the “raw” batter. We sure did!
And even signed asking for more (using her version of ASL “more”).
And just like cookie dough I can’t decide if I like the raw mix best, or the final product.
The one thing I cannot figure out is that every now and then I get a tiny little crunch…almost like a speck of eggshell. This has happened both times I made this recipe. In fact, Andy asked me the first time if I missed a piece of shell. Since there are no eggs whatsoever I have no idea what is causing this little crunchy phenomenon. Oh well, it’s not a big deal. I still love this easy cake recipe!