2-Ingredient Pumpkin Cake
Recipe type: Dessert
  • Cake
  • 2 boxes white or spice cake mix
  • 2-15oz cans pumpkin
  • Cream Cheese Filling
  • ½ block of Cream Cheese
  • 1 Cup Cool Whip
  • ¼ cup Sugar
  • *Optional (but not really optional): Caramel Ice Cream Topping
  1. Mix the two cake ingredients together until you have a thick batter.
  2. Spoon half into a bundt pan sprayed with Pam and bake at 350 for 40 minutes.
  3. While the cake is baking, mix all three ingredients for the Cream Cheese Filling with an electric mixer for a minute or two, until combined well. Place into fridge.
  4. Once cake is done baking, take it out and let cool for 10 minutes, then flip it out onto a cooling rack.
  5. Bake the second half (again, 350 for 40 minutes), let cool, flip onto the cooling rack. Once both sides are cooled off, slice the bottoms (the part that's not rounded) to be flat
  6. Smear the cream cheese filling onto the flat side of one, and place the second side on top, making a sort of pumkpin shape!
  7. Drizzle the top of the cake with caramel ice cream topping and enjoy!
Recipe by Simply Real Moms at https://www.simplyrealmoms.com/posts/31-days-of-halloween-pumpkin-party-with-printables/