So I found a recipe for cake using two ingredients, and I thought I would try to make it. Now all of the things I try to make might start out as one thing, but some somehow become another….sometimes they become unrecognizable. So, when I try new things I make sure that before I share with anyone else, I try it first. If it passes my approval, I will try it on someone else. If it is food and the reaction is, “I would rather eat dirt”, then it goes no farther.
So the cake, it is swirling around the Internet and once I tell you the two ingredients it will most likely be familiar to some. The ingredients are a box of cake mix (18.25 oz) and a 15 oz can of pumpkin. That is it. The pumpkin takes the place of the oil, egg, and water that normally gets added to the box mix. Now, I was going to give this to someone who was not a big fan of pumpkin, so I used chocolate cake to mask the pumpkin flavor. I have seen others use spice cake, yellow cake, or some other flavor and then play up the pumpkin by adding spices normally seen in pumpkin pie. I might try that in the future, but I needed to see how it would turn out first.
So I followed the recipe that I saw, put the cake mix and pumpkin together and then poured into a greased and floured pan. I cooked it at 350⁰ for 30 min, and it did not need extra time. I let it cool in the pan and then cut it. I have seen others who have felt the need to add water or other ingredients to the cake mixture, because they did not feel it was the consistency that they were looking for. I felt that it was okay with just the two ingredients. Side note: I also have the tendency to add one too many things to recipes and ruin them, so I wanted to give this a shot the regular way before I “helped” it into the garbage.
The cake consistency was moist and somewhat sticky, but not bad. It was good straight from the pan, and also good a day and two later. I believe this will become my new way to make cake. I see no reason to return to the other waybecause this came out great in my mind, and it was a hit all the way around. I will probably (cross your fingers) experiment slightly with different flavors and see if I can bring out the pumpkin flavor. At least see how much pumpkin flavor comes through if I use a white or yellow cake mix. For now, I was satisfied that it was delicious and moist.
Ingredients: One box cake mix (18.25 oz)
15 oz can pumpkin (not pumpkin pie mix)
Directions:
- Preheat oven to 350⁰
- Mix together cake mix and canned pumpkin
- Pour into greased (I also floured) 9 x 13 pan
- Bake 25 to 30 min. Cake is done when knife inserted comes out clean
You can also turn these into muffins/cupcakes if you like as well.
(I will make it again and take a pic)
A Saucy Dame 