This Treat is NO Trick! 2-Ingredient Healthier Pumpkin Cake

My all-time favorite sweet treat? Cake. It doesn't matter if it's a cupcake, sheet cake, store-bought, or homemade. I love it all—vanilla, red velvet, carrot cake... you name it! As long as it's good cake (and don’t forget the frosting), I am all in.

Now, cake is quite the decadent treat, so we often think of it as something to save for special occasions rather than an everyday dessert. But with this two-ingredient recipe for pumpkin cake, you can have your cake and eat it too (sorry, I couldn’t resist)!

Yes, you read that right—just two ingredients. It’s one of the simplest, most delicious cakes you can make, and it takes hardly any effort. While I wish I could take credit for this brilliant recipe, I actually learned it 12 years ago from the amazing Hungry Girl. If you've been in the dieting community for a while, odds are you've heard of her too! While I’ve tried many of her recipes over the years, this one is my go-to. I’ve made it more times than I can count, year after year. It’s tried, true, and absolutely delicious.

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Here's what you need:

• 1 box of cake mix (any flavor you love)
• 1 standard-sized can of pure pumpkin (make sure it’s not pumpkin pie filling, just pure pumpkin)

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Directions:

1. In a large bowl, mix the cake mix with the entire can of pumpkin. Stir until fully combined.
2. Pour the batter into a baking pan of your choice (I like to make a dozen cupcakes!).
3. Bake according to the instructions on the cake mix box. You might need an extra few minutes, so be sure to use the toothpick test to check for doneness.
4. Once it's done baking, let it cool slightly, and enjoy!

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Optional:

You can frost the cake if you like, but honestly, the cake itself is so good that frosting is completely optional. Sometimes, I skip the frosting entirely and still love every bite!

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Fall Flavor Twist:

Since it's fall, I highly recommend using a spice cake mix. To take it up a notch, I like to add a few extra dashes of cinnamon to the batter. When I tell you the fall flavors in this spice cake mix paired with the pumpkin are heavenly, just trust me on this! If you really want to indulge, top it off with a little buttercream or cream cheese frosting, or add in your favorite nuts, and you’ve got yourself the ultimate fall dessert.

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Party Hit:

I’ve brought versions of this pumpkin cake to many parties where people aren’t dieting at all, and the feedback has been nothing short of amazing. When I tell people it's a "lightened-up" version, they can't believe it! This is the kind of dessert that impresses everyone, regardless of their dietary preferences.

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Why I Love It:

Once you try this recipe, it’s going to be tough to make a cake any other way. Even though I’m now practicing intuitive eating and not actively counting calories, I still make this cake for my husband and me simply because we both enjoy it so much. It's moist, flavorful, and beyond satisfying.

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Nutritional Info:

Calories vary depending on the cake mix you use, but with a Betty Crocker mix, I’ve found that one slice (1/12 of the cake or one cupcake) comes out to around 135 calories—without frosting! And trust me, that’s hard to beat for something so rich and satisfying.

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A Quick Tip:

The pumpkin makes this cake super moist, so I recommend storing it in the refrigerator to prevent it from spoiling. I’ve had cakes mold on me when left at room temperature for too long, but when stored in the fridge, they stay fresh and delicious for days.

So, there you have it—my ultimate trick to turn your favorite treat into something a little healthier and just as satisfying. Trick or treat, my friends! This cake trick is the best treat I can share with you this season. Enjoy!

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