Ready to have your mind blown? I was browsing the interwebz and came across Big Red Kitchen‘s 2 ingredient cake that used only a boxed cake mix and pumpkin puree. And, that’s IT. Say it ain’t so, right? Yep, that was my first impression! I decided to give it a whirl using a spiced cake mix. Spice cake plus pumpkin? Holy yum.
This is probably the easiest thing I’ve ever made! Just mix the cake mix with the pumpkin puree and bake. I wanted to mix cupcakes instead of a regular cake, and they turned out SO good. So moist and spicey.
The frosting really makes the cupcakes. Cinnamon cream cheese frosting. Yum. I love fall baking!
- Cake mix of choice (I used a spice cake mix but I imagine a chocolate one would be so good!)
- 1-15 oz can of Pumpkin Puree
- 1 package of cream cheese, softened
- 1/4 cup of butter, softened
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 cups of powdered sugar
Mix the cake mix and the pumpkin puree in a stand mixer. Fill your muffin tin holders 3/4 of the way full with the batter. Bake at 350 degrees for 20 minutes. Let cool completely while making your frosting.
For the frosting: mix all of the ingredients together until fluffy and frost your cooled cupcakes!