2 Ingredient Pumpkin Frosting Recipes
2-INGREDIENT PUMPKIN BREAD RECIPE BY TASTY
Here's what you need: spice cake mix, pureed pumpkin, frosting
Provided by Tasty
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 3
Steps:
- Mix the spice cake mix and pureed pumpkin.
- Spread into a greased loaf pan. Bake at 350°F (175°C) for 55-60 min. Cool completely.
- Frost to your liking!
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, Sugar 41 grams
TWO INGREDIENT PUMPKIN CAKE
It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.
Provided by Chickentarian
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
- In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 27.5 g, Fat 4.3 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 300.4 mg, Sugar 16.3 g
2-INGREDIENT CUPCAKES
Provided by Katie Lee Biegel
Categories dessert
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
- Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
- For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.
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