I’m not kidding. A 2 ingredient cake. And it doesn’t have to be chocolate – works great with white/vanilla cakes too!
Let me rephrase: Easiest, BEST Chocolate Cake Ever.
If you need a last minute Thanksgiving dessert, this is it!
- 1 box of cake mix
- 1 can of pumpkin (not pumpkin pie mix – just pumpkin puree)
Mix the cake mix and pumpkin on medium for 2-3 minutes until a thick batter forms.
Scoop batter into a cake pan. I used a 9×5″ loaf pan. The original recipe used an 11×7″ pan, and I’ve heard of lots of variations (including cupcakes). You’ll have to tweak the baking times based on your pan size, but otherwise, have at it!
Bake at 350F. The original recipe (in a flat cake pan) called for 28 minutes of bake time. I tested mine (in the loaf pan) at 28 minutes, and it wasn’t done yet. A toothpick stuck into the center was still coming out gooey. So I added 5 minutes and rechecked – and ended up baking it for 15 minutes more (a total of 43 minutes). So, keep an eye on it depending on your pan size.
Mine came out perfect!
Moist and dense, kind of like brownies. So good, it doesn’t even need frosting! (There’s an apple cider glaze recipe at Big Red Kitchen, but I just used powdered sugar).
Subsequent slices have been eaten with black cherryspread over the top. Mmmmmmmm. So good.
Tonight’s piece might have to be warmed with gooey peanut butter on top.
For those who dislike pumpkin, let me say that at least with chocolate cake mix, it doesn’t taste pumpkin-y at all. It tastes like the best chocolate cake I’ve ever had!
Whether you’re eating cake or not, here’s to a happy Thanksgiving!