Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
With just 2 ingredients and about 5 minutes you can make a delicious and moist Pumpkin Gingerbread! That’s right — the BEST gingerbread cake starts with a cake mix, and it’s perfect for brunch or dessert!
One of the easiest and most-loved recipes on my blog is my 2-Ingredient Pumpkin Muffins. I have friends and family who make those little gems ALL THE TIME and rave about them regularly. I have also been known to send batches of the muffins to school parties and I have watched them be devoured by preschoolers.
The Easiest Pumpkin Gingerbread Cake!
So, since I knew the 2-ingredient method was a winner, I decided to give it a try in the form of a gingerbread cake. I adore gingerbread, but I don’t always adore spending a lot of time in my kitchen to bake something from scratch. When I stirred this together on a recent Saturday morning and it turned out so well, I knew that I couldn’t keep it a secret!
Enjoy it for breakfast with some coffee during the week, grab a slice as a quick afternoon snack, or spoil dinner guests with a slice of gingerbread and ice cream for dessert. No matter when (or how) you enjoy it, I know that it will be a hit!
How To Make Easy Homemade Gingerbread Cake:
First, let’s start with the two simple ingredients: a box of Gingerbread cake mix + canned pumpkin puree.
Place the two ingredients in a large mixing bowl. That’s it! No eggs, no oil, no butter…nothing else!
Use an electric mixer to whip up a thick, fluffy batter. This can be done with a wooden spoon by hand, but I find that it’s much smoother and easier with the handheld mixer.
Spread the batter in a baking dish, pop it in the oven for about 25 minutes, and you’ve got a moist Gingerbread Cake to enjoy with your next cup of coffee!
COOK’S TIPS:
- Make sure that you use plain, unsweetened, canned pumpkin puree (NOT canned pumpkin pie filling).
- Do NOT use any of the additional ingredients called for on the box of cake mix. You only need the dry mix!
- Allow the cake to cool entirely before dusting with powdered sugar or topping with whipped cream or ice cream.
- This Pumpkin Gingerbread freezes well! Bake a pan, cool completely, and then wrap tightly and freeze. You can freeze individual slices, too! Then just reheat in the microwave or allow to thaw on the counter before serving.
Looking for even more easy gingerbread recipes? Try these favorites:
- Old-Fashioned Williamsburg Gingerbread Cookies
- Gingerbread Slow Cooker Oatmeal
- Quick and Easy Gingerbread Spiced Nuts
2 Ingredient Pumpkin Gingerbread
Ingredients
- 1 (14.5 ounce) box gingerbread mix (just the dry mix)* I used Pillsbury brand Gingerbread Cake and Cookie Mix
- 1 cup canned pumpkin not the sweetened pumpkin pie filling
- Optional: powdered sugar or whipped cream for topping
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, combine dry gingerbread mix and pumpkin with an electric mixer on medium speed for 1-2 minutes, or until a thick, fluffy batter forms.
- Spread batter in a round cake pan or in an 8-inch square baking pan that has been sprayed with cooking spray.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake on a wire rack before slicing and serving. Dust with powdered sugar or top with whipped cream, if desired, once completely cool.
Notes
Nutrition
This post was originally published in October, 2015. It was updated in October, 2018.
I love this two ingredient cake, Blair! Such a great idea to add pumpkin to a cake mix. I bet this tastes amazing right out of the oven. And you just can’t get any easier (or more delicious) than this!
Thanks, Gayle! It’s SO good that it’s hard to believe it’s so easy! 🙂
This looks incredibly delicious! I seriously cannot believe it’s made with just gingerbread mix and pumpkin! Amazing! I’ve gotta try this!! Pinned!
Oh, believe it! It’s so good, too! 🙂
I used a whole can of pumpkin, but the gingerbread mix I used was 17.5 oz. I’m betting the cake will come out more chewy (brownie like) and less cakey. We shall see. 🙂
Hope it worked well, Kathi!
I used a whole can of pumpkin, but the gingerbread mix I used was 17.5 oz. I’m betting the cake will come out more chewy (brownie like) and less cakey. We shall see. 🙂
ha, genius! i am going to see if there is a GF gingerbread mix! there’s got to be, right?
Thanks, Lindsay. There MUST be one out there! 🙂
Blair this recipe is brilliant. I am with Lindsay , going to see if I can find a gluten free gingerbread mix. I am having out of town guests and this sounds like a fun one ne to have hot of the oven in the am.
I hope that you can find one! I know that there’s a vegan gingerbread mix by Hodgson Mill, but I haven’t looked for gluten-free yet!
No way! That’s it?! I love love love spiced cakes in the fall. Pumpkin AND gingerbread flavors are my fav!!! Great recipe!
I think we have the same tastebuds, Chrissa. 🙂
I love spiced cakes all year round! LOL
Me too, Sandra!
Just getting ready to put this together but I don’t see an oven temp? I think I’ll just go with 350?
Hi, Gina! Duh — so sorry that I left out that detail in the recipe! You’re right — 350 degrees is what I use. Enjoy! I will update the recipe as soon as possible.?
Do I grease the pan before pouring the batter in? It sounds delicious.
I think I’ll be picking up the ingredients tomorrow.
Hi, Vicky! Yes, I would be safe and grease the pan. You don’t want to have to worry about whether or not you can get it out. 🙂 I hope that you love it!
Ever try making it in a loaf pan? how would you adjust the cooking time? thanks!
Hi, Mat! That’s a good idea! I have never tried it, but I’m sure that it would work fine. I have made it in muffins, so the loaf pan wouldn’t be much different. If you go with a loaf pan, you will need to increase the cooking time. Maybe 45 minutes or so? Maybe a little less, maybe a bit longer. Just keep an eye on it and pull it out of the oven when a toothpick inserted in the center of the loaf comes out clean. 🙂
What size skillet did you use?
Hi, Joline! I used a medium cast iron skillet that measures 10 inches in diameter. You can also use a round cake pan or an 8-inch square baking dish if you prefer. 🙂
Looks delicious! I’ll definitely be making this soon. Thank you!
This is right up my ally!! SIMPLE and delicious!! YUM!! Will definitely be trying this soon….. LOVE your recipes and website. Thanks! 🙂
Thanks, Tess! I appreciate all of your support and kind words! I hope you love the gingerbread. 🙂
I made this tonight and it’s yummy!! And so simple too… can’t ask for more than that!! My hubby & I both loved it. 🙂
Thanks, Tess! I’m so glad that you liked it!
Hi. I saw you made this into muffins. As the recipe is listed how many muffins did it make & how long did you back? Did you make mini muffins or regular size mffins? I want to make muffins for work. Thanks
Hi, Alexis! I don’t remember exactly how many muffins it made, but I want to say it was about 12. I baked the muffins in a standard-size muffin tin at 375 degrees F for 18-20 minutes. You can also make mini muffins if you prefer. The mini muffins will only need about 8-10 minutes in the oven. Enjoy!
How long did you bake? Not back. 🙂
How long did you bake?
I thought there had to be a trick to this… I made it just as you said, and I absolutely couldn’t believe it. I took a mini loaf with pecans on the top to my neighbor and she has just texted me and said it was scrumptious and Wood I please share the recipe? I will have to confess to her I found it on Pinterest and that it was a no brainer… Thanks for sharing and making two girls in Asheboro North Carolina very happy!
Hi, Betsy! I’m so glad that you and your friend enjoyed the recipe. It’s one of my favorites at this time of year, too! Thanks for your kind note. 🙂
I was wondering if you can use the whole can of pumpkin. The recipe says one cup which still leaves quite a bit of pumpkin in the can and I don’t know how I would use the little bit that is left.
Hi, Annabelle! I wouldn’t use more pumpkin than called for in the recipe, because you can end up with a dense, wet, gummy cake when you add too much moisture. I typically save what’s left and stir it into oatmeal or yogurt later in the week. Enjoy!
Thanks for the yummy ideas for the leftover pumpkin. And the Pumpkin Gingerbread turned out light, fluffy and delicious!
Perfect! So glad that you enjoyed it, Annabelle! 🙂
Get another box of gingerbread mix!
I love this recipe! I have made it a few times and it is always a great treat. The next time I will use a glass baking dish. Do I need to lower my oven temperature for glass? Also, what kind of nuts can I use in this recipe?
Hi, Diane! No, you don’t need to lower the oven temp for the glass dish. Since metal pans conduct the heat a little better than glass, you just might need to bake it for a couple of extra minutes.
As far as the nuts go, I would use chopped pecans or walnuts. So glad that you enjoy it!
Could not believe how easy and tasty this is! Being me, I had to add things — toasted walnuts (about 1/2 cup) and rum-soaked white raisins (1/3 cup). Of course those are optional but I love crunch in my food.
In fact, it’s so easy and tasty I’m thinking of making small loaves as Christmas gifts. And maybe a cream cheese frosting?
Thank you, Susan. Your version sounds delicious! Yes, the cream cheese frosting would be a great addition!
Love it ! Made two as gifts…added rum soaked dried cranberries and a little toasted coconut and made a butter rum sauce on the side
Thank you for sharing !
Oooh, fancy! That sounds delicious, Jennifer!
Not a 5 rating not that good. I rate it a 3.
Easy to make but not that good.
Thanks for the feedback, Reginald. I hope that you could still enjoy it!
I haven’t tried this yet. However, I have used a similar approach substituting spice cake mix to make cookies.
In that recipe, I bake 18-20 minutes.
I saw in this recipe, you said to bake for 25 minutes. Would the time difference be because it’s a cake instead of cookies?
I’ve been wanting to try using gingerbread cake mix with canned pumpkin for a while.
Would you recommend staying at the 18-20 baking time or go the full 25 as in this recipe?
Hi Melody!
Cake and cookies do commonly have different baking times. Every oven bakes differently as well. We recommend beginning to check your dessert around the 18 minute mark and adjust the baking time as needed. Hope this helps!
Thank you, Blair, for such a simple, inexpensive recipe for the best gingerbread pumpkin cake ever! My family loves it & has requested it all seasons of the year and I am happy to do so. My family and myself are big cinnamon lovers so I did add extra cinnamon this 2nd time in making it but it was delicious without the extra.
Thank you so much for the lovely review, Janet! We’re so glad you enjoy the recipe and appreciate you taking the time to leave a review.
I was excited to try this recipe because I love gingerbread and pumpkin. I was also intrigued by only 2 ingredients and the ease of the recipe. Sadly, I was disappointed. The flavor was ok. It definitely had lots of gingerbread notes with overtones of pumpkin. What was a bit offputting was the texture. It was dense and almost spongy. My husband wasn’t a fan at all. He said I didn’t need to make this one again. I guess you can’t win them all.
I’m sorry that you didn’t care for it! Yes, when you omit the fat from a recipe and replace it with pumpkin or applesauce, for example, the texture will definitely change. Sorry it wasn’t for you!
I was looking to bake cookies using pumpkin and spice cake mix, however, all stores seem to be out of spice cake mix so close to the holidays, but I stumbled upon BC Gingerbread cake/cookie mix. I changed my plans and will attempt to use this mix with the pumpkin, toss in some choc chips, and bake some cookies. Any suggestions or tips?
Hi Patricia! Unfortunately, we don’t have any tips as we don’t have a recipe for gingerbread cake mix cookies. However, we do find that gingerbread mix tends to turn out fairly dense if not used for cake and aren’t sure how cookies would turn out. Sorry don’t have much advice here, but this recipe might help.
I normally do not leave reviews but this was a must! I was so impressed of how delicious this bread was on top of the simplicity!! I absolutely love pumpkin and it’s not only about the “pumpkin pie spices” that matter to me. The pumpkin matters just as much, if not more and this recipe gives me that wonderful pumpkin flavor and consistency!! Thank you! Who knew something so easy could pack a punch of flavor! So true with this recipe….less is definitely more! VERY DELICIOUS! Thank you for sharing!
Thank you, Margee! We’re so glad you enjoyed the recipe and really appreciate you taking the time to come back and leave such a lovely review!
Sounds delicious and easy! Can I double both ingredients and bake in a 9×13 pan?
For the best results, we recommend using two 8×8 pans but a 9×13 should also work!