After seeing a two ingredient pumpkin cake recipe using only a box of cake mix and a small can of pumpkin puree on pinterest, I remembered that somebody mainstream makes a gluten-free cake mix now. My wheels started spinning. I decided to give it a try.
Before I go any further, please don’t judge me. I know that “real food” in the title of this blog implies baking from scratch. This was just too fun not to share.
That somebody mainstream who makes gluten-free cake mix is Betty Crocker. Please note that the ingredient list doesn’t explicitly list soy but there is a note that says “may contain soy ingredients.” I picked up a box of their yellow cake mix from Kroger and pulled out a can of organic pumpkin from my pantry. After reading the recipe reviews at Big Red Kitchen and Noble Pig, I decided to make my cake three ingredients and add some pumpkin pie spice.
I mixed the three ingredients together. I was concerned at the thickness of the batter. Honestly, I didn’t think it was going to turn out well. I scooped the batter into a greased bundt pan and popped it in the oven.
Thirty minutes later, I discovered a beautiful ring of pumpkin cake that really reminded me more of pumpkin bread. It is dense, moist and chewy on the outside. The addition of the apple cider glaze (which I healthified a bit) took it to the next level. This delicious pumpkin bread didn’t last long in our house.
Two (or Three) Ingredient Pumpkin Bread
- Gluten-Free Cake Mix (I used Betty Crocker.)
- 15 oz can of Pumpkin Puree
- 1 tsp Pumpkin Pie Spice (optional)
- Preheat oven to 350 and grease bundt pan.
- Beat ingredients until mixed well.
- Spoon into greased bundt pan.
- Bake 28 minutes or until a toothpick inserted in the center of the cake/bread comes out clean.
- Let cool. When cool enough to handle, invert onto plate and pour apple cider glaze (recipe below) over top. Enjoy!
Apple Cider Glaze
- 2 Tbsp Apple Cider or Juice
- 1/2 tsp Pumpkin Pie Spice
- 1 cup Powdered Sucanat (see how to make powdered sucanat here) or Powdered Sugar
- In a small bowl, whisk all ingredients until smooth.
- Drizzle over cake. If it’s too thick to drizzle, thin with juice.
You may also enjoy Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!) and Allergy-Friendly Spiced Cake Donuts.
This post is part of Melt in Your Mouth Mondays, Meatless Mondays, My Meatless Mondays, Just Another Meatless Monday, Tea Party Tuesday, Tempt My Tummy Tuesday, Made From Scratch Tuesday, $5 Dinner Challenge, Slightly Indulgent Tuesday, Real Food Wednesdays, Gluten Free Wednesdays, Works for Me Wednesday, Full Plate Thursday, Ultimate Recipe Swap, Pennywise Platter Thursday and Allergy Friendly Friday.