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Two-Ingredient Pumpkin Donuts

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two ingredient pumpkin donuts stacked with cinnamon stick and a variety of toppings - powdered sugar, white frosting, caramel drizzle and bite taken out of top donut

I love the taste of everything pumpkin.  Whether it’s pie, muffins, ice cream, soup, or bread, I never tire of the taste and the cooler weather warrants the beginning of fall baking!  Last year, I was completely intrigued by the two-ingredient muffin recipe taking my Pinterest gallery by storm.  Requiring just a single can of pumpkin and a box of cake mix, I could have muffins in the oven in a matter of minutes.  This year, I decided to apply the same principle to some easy donut-making.  These two-ingredient pumpkin donuts are as simple as can be.  I wouldn’t claim that they’re healthy; after all, one of the two ingredients is cake mix.  But, they’re certainly tasty and healthier than a pile of fried donuts.

overhead of two ingredient pumpkin donuts on cookie sheet with cinnamon sticks and a variety of toppings - powdered sugar, white frosting, caramel drizzle

More Pumpkin Recipes

Pumpkin Apple Muffins

20 Pumpkin Dessert Recipes to try

Pumpkin Pie Cupcakes

Pumpkin Cinnamon Rolls

How to Make Pumpkin Donuts:

Wondering how to make pumpkin donuts at home?  Well, let me tell you…..it couldn’t be easier. 

Donut Pan:  First of all, you’ll need a Donut Pan (affiliate link). You can also find them at some local retailers or you might even like this Mini Donut Pan because it’s so cute!  Several manufacturers make them; mine are Wilton.  They’re basically like a muffin tin, but with little peaks in the middle of the circle.  You spray with Pam, add your batter, and pop them in the oven!  It’s so easy.

Ingredients:

Cake Mix:  You can use yellow cake mix, white cake mix, chocolate or even spice cake mix to make delicious pumpkin donuts.  You’ll need one box of cake mix and NONE of the other ingredients (like eggs, oil, water) that are listed on the box.

Pumpkin Puree:  You’ll need one can of pumpkin puree.  Similar to the applesauce in our chocolate donut recipe, the can of pumpkin provides all the moisture and pumpkin flavor that you’ll need to make these donuts.  

Spices:  Adding extra spice to this donut recipe is completely optional.  Sometimes I do, sometimes I don’t.  You could sprinkle in some pumpkin pie spice or add our favorite pumpkin flavors separately: cloves, cinnamon, ginger, and nutmeg would all be yummy options.  

Toppings: These donuts are great as is – no topping necessary! But toppings are fun and can add flavor, too!  You can drizzle vanilla or cream cheese frosting over the top.  Sprinkle with powdered sugar for a super easy topping.  A caramel drizzle is also a good idea!

Two Ingredient Pumpkin Donuts, can also add some spices

Use piping bag to add batter to donut pan.

Two Ingredient Pumpkin Donuts

overhead of two ingredient pumpkin donuts on cookie sheet with cinnamon sticks

Now, on to the recipe:

Two Ingredient Pumpkin Donuts

Two-Ingredient Pumpkin Donut Recipe

overhead of two ingredient pumpkin donuts on cookie sheet with cinnamon sticks and a variety of toppings - powdered sugar, white frosting, caramel drizzle

Pumpkin Donut Recipe

TWO. INGREDIENTS. That's all it takes to make these delicious pumpkin baked donuts. They are soft and moist and just melt in your mouth.
5 from 3 votes
Print Pin Rate
Course: Dessert
Keyword: pumpkin donuts
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 16
Calories: 128kcal

Ingredients

  • 1 package yellow cake mix
  • 1 15 oz. can pumpkin puree

Instructions

  • Heat oven to 400 degrees. 
  • Mix the dry cake mix and can of pumpkin.  You can add any additional flavorings that you like, but it's not necessary. 
  • For easy filling of the donut pan, scoop the batter into a piping bag and piped it into the greased donut pan.  The batter is thick.  You will want to fill each pan cavity 1/2 full. 
  • Bake for 8-10 minutes. Check for doneness by gently pressing your finger into the top of the donut.  If the donut springs back to shape, they are done. 
  • Cool donuts completely before adding a caramel drizzle, frosting, sprinkles, and/or powdered sugar.  Eat immediately. 
  • You can also store the plain donuts in an airtight container for up to 1 day, but do not add caramel or powdered sugar until you are ready to serve them.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 128kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4136IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

 

Love this easy recipe?  You’re also going to want to check out our two ingredient CHOCOLATE baked donut recipe!

 

Two Ingredient Pumpkin Donuts

The Very Best Double Chocolate Cake

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The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake. Simply stir the 6 ingredients, dump into a pan, bake and you’re done! You can add a quick chocolate glaze over the cooled cake for another layer of shine and richness. It is one of the best chocolate cake recipes I’ve ever tried!

chocolate cake with glaze on white cake platter with text overlay

Double Chocolate Cake Ingredients

For the Cake:

  • 1 box Devil’s Food Chocolate cake mix
  • 2 eggs
  • 1/2 cup rich coffee, espresso preferred
  • 1/4 cup vegetable oil
  • 16 oz. tub of sour cream
  • 12 oz. package of semi-sweet chocolate chips
  • cocoa powder for dusting the pan
  • powdered sugar for dusting the cake if the glaze is not used
  • Bundt Cake pan (you can find the one I used here through this referral link)

For the Chocolate Glaze:

  • 3/4 cup chocolate chips
  • 1 Tbs. corn syrup
  • 1/2 teaspoon vanilla extract
  • 4 Tbs. butter
chocolate bundt cake on white cake platter with white and red linen

How to Make A Double Chocolate Cake

MIX THE MAIN INGREDIENTS

In a large mixing bowl, or the bowl of a standing mixer, combine cake mix, eggs, espresso, vegetable oil, and sour cream. Beat until fluffy and well combined.

photo collage of cake ingredients in glass bowls - eggs, cake mix, sour cream, and chocolate chips

ADD CHOCOLATE CHIPS

Gently fold in dark or semi-chocolate chips until thoroughly combined into batter.

cake batter with chocolate chips on top

PREPARE THE PAN SO CAKE DOES’T STICK

Prepare the bundt pan. Bundt pans can be tricky when it comes time to remove the baked cake because there are many nooks and crannies where the cake may stick. Grease the pan or spray with a non-stick cooking spray. Be sure to get the grease into all of the curves of the pan.

empty bundt pan and linen

Sprinkle a good amount of cocoa powder into the pan and tap the sides and base of the pan, tilting it in every direction until the cocoa powder has completely coated the inside of the pan.

empty bundt pan with cocoa powder coating the inside

POUR BATTER INTO PREPARED PAN

Pour the chocolate cake batter carefully into the bundt pan. Gently drag a spatula across the top of the batter to ensure that it is evenly distributed within the pan and smooth across the top.

bundt pan filled with chocolate cake batter and red and white linen

BAKING THE CAKE

Bake in a 350 degree Fahrenheit oven for 40-45 minutes or until the cake springs back when touched and a toothpick inserted in the center of the cake comes out clean.

cooked chocolate cake in bundt pan

REMOVING THE CAKE FROM THE PAN

It is very important to allow the cake to cook substantially before removing it from the pan. The pan should be cool enough to handle it with your bare hands. The cake will retract slightly from the pan as it cools, which will also aid in the removal process. Heavier bundt pans will take longer to cool that lightweight bundt pans.

Allow the cake to cool for 15-45 minutes. Use a spatula to lightly loosen the side of the cake from the pan, as much as possible. Place a cooling rack over the opening of the bundt pan. While holding the cooling rack and bundt pan in place, tip the cake over and place the cooling rack onto the counter. You should hear the light thud of the cake falling loosely and perfectly from the pan. If some of your cake has stuck in the pan, gently loose it from the pan and place it into its spot on the cake. Most of the time a light powdered sugar dusting or a bit of frosting will disguise any pieces that didn’t make it perfectly out of the pan.

chocolate cake on cooling rack and baking sheet

MAKING THE CHOCOLATE GLAZE

Go ahead and leave your cake on the cooling rack to cool the rest of the way. You can simply dust the cake with powdered sugar immediately before serving or add another level of chocolate amazing by drizzling a chocolate glaze over the top. The chocolate glaze is SUPER simple and quick to make.

In a double boiler (or in a glass/ceramic bowl placed over a pan of simmering water), heat together chocolate chips, corn syrup, and butter until melted. Remove from heat and add in vanilla extract. Bam! Ready to drizzle. Place your cake laden cooling rack over a cookie sheet to catch the drips and then pour the chocolate glaze over the cake, letting the glaze run down the crevices of the cake.

chocolate cake on cooling rack and baking sheet with white pot of melted chocolate glaze and whisk
chocolate bundt cake on metal cooling rack with glaze drizzled over and white and red linen

Cake is done and ready to serve! Yum! The rich, moist double chocolate cake is going to be a new favorite in your recipe box! I know I love a great chocolate cake mix recipe!

forkful of chocolate cake from cake slice on white plate
slice of chocolate cake on white plate with cake on pedestal in the background

More Cake Recipes

Chocolate Kahlua Cake Recipe

Glazed Pecan Rum Cake

DOUBLE CHOCOLATE CAKE RECIPE

chocolate bundt cake on white cake platter with white and red linen

Double Chocolate Cake

The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16
Calories: 410kcal

Equipment

  • bundt pan

Ingredients

  • 1 box Devil's Food cake mix
  • 2 eggs
  • 1/2 cup espresso
  • 1/4 cup vegetable oil
  • 16 oz. sour cream
  • 12 oz. semi-sweet chocolate chips
  • cocoa powder for dusting pan

Chocolate Glaze

  • 3/4 cup semi-sweet chocolate chips
  • 1 tbsp corn syrup
  • 4 tbsp butter
  • 1/2 tsp vanilla extract

Instructions

Making the Cake

  • Combine cake mix, vegetable oil, sour cream, espresso, and eggs and beat well.
  • Gently fold in chocolate chips and stir until combined.
  • Prepare bundt pan by spraying with non-stick spray and sprinkle with cocoa powder to coat well.
  • Pour batter into prepared bundt pan and spread evenly.
  • Bake in a 350 degree Farenheit oven for 40-45 minutes or until toothpick inserted in center comes out clean.
  • Allow cake to cool until you can handle the pan with bare hands. Turn cake over onto cooling rack and allow to cool the rest of the way.

Making the Chocolate Glaze

  • Heat chocolate chips, corn syrup, and butter in a double boiler until melted and combined.
  • Remove from heat; stir in vanilla extract.
  • Drizzle glaze over cooled chocolate cake and serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Video

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 45mg | Sodium: 283mg | Potassium: 314mg | Fiber: 3g | Sugar: 23g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

Chocolate Kahlua Cake Recipe

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What I love most about a bundt cake is that, when done right, it is the perfect combination of moist, dense, melt in your mouth cake that packs a big punch of flavor into a highly satisfying small slice.  This recipe for Chocolate Kahlua Cake is so delicious – it’s one that has been in my family for decades.  With just six basic ingredients, you can have this cake mixed up and in the oven in less than 10 minutes.

slice of Kahlua cake on stack of white dishes, white cake platter and jars of milk

Using Kahlua in a Cake

Kahlua is a sweet liquor, perfect for pairing with desserts, and it has a yummy coffee flavor that adds depth to this cake.  You can always swap out the alcohol with straight coffee or espresso, as we did in this Double Chocolate Cake. The distinctly delicious flavor of this chocolatey boozy bundt cake will be a tad different, but will still result in an easy to bake fantastic chocolate cake!

overhead view of cake on white platter with teal linen and jars of milk

Kahlua Cake Ingredients

  • 1 box of German Chocolate Cake mix
  • 1/4 cup vegetable or canola oil
  • 1/2 cup Kahlua liquor
  • 2 eggs
  • 16 oz. tub of sour cream
  • 12 oz. semi-sweet chocolate chips

How to Make a Kahlua Cake

Step 1: Mix together the cake mix, Kahlua, oil, eggs, and sour cream. Beat well. Fold in the chocolate chips using a spatula or spoon.

photo collage with cake ingredients and step by step adding ingredients to glass bowl, mixing batter, and folding in chocolate chips

Step 2: Spray the bundt pan thoroughly with a non-stick cooking spray or grease with butter. Sprinkle cocoa powder over the greased pan and tap to coat lightly. This will help the cake to easily release from the pan after baking and cooling. You can also use flour, but the cocoa powder keeps the nice brown coating on the outside of the baked cake. After the pan is prepared, spread the batter evenly in the bundt pan.

photo collage of cake batter in glass bowl, preparing the bundt pan with cocoa powder and the bundt pan filled with cake batter

Step 3: Bake the cake at 350 degrees for 40-45 minutes or until the cake springs back when pressed or a toothpick comes out clean when inserted into the cake. Allow the cake to cool until you can easily handle it with bare hands. Use a small spatula to loosen the edges of the cake from the pan. Place the cooling rack on top of the bundt pan, flip the pan and cooling rack upside down, and lift the pan off of the cake. Allow to cool completely. Dust with powdered sugar immediately before serving.

photo collage of Kahlua in silver bundt pan being cooled on cooling rack, turned over, and the removed final cake
side view of sliced cake on white platter

Look how moist and chocolate gooey this cake is! It goes really well with a tall glass of milk, but of course you can serve it with some vanilla ice cream or a dollop of whipped cream.

bite of cake on fork next to Kahlua cake slice on stack of white plates, white cake platter and jars of milk in background

The Kahlua Cake Recipe

Are you ready to start your own family tradition with this yummy boozy cake recipe?  Grab your bottle of Kahlua and your 5 other simple ingredients and hop to it!

No bundt pan? No problem! Bundt cake pans are readily available in most kitchen stores – OR you can grab one off through my Amazon referral link and have it delivered right to you – this is the bundt cake pan I use.

More Chocolate Desserts

The Best Chocolate Cream Pie

Peanut Butter Chocolate Layer Cake

The Very Best Double Chocolate Cake

Chocolate Raspberry Crepes

side view of sliced cake on white platter

Kahlua Cake

The easiest, richest, moistest chocolate cake you'll ever have. Dump and stir the ingredients, pop them into a bundt pan, and bake!
Print Pin Rate
Course: Dessert
Keyword: booze, bundt cake, cake, chocolate, kahlua
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16
Calories: 356kcal

Ingredients

  • 1 box German chocolate cake mix (w/ pudding in the mix)
  • 2 eggs
  • 1/2 cup Kahlua liquor (can substitute coffee)
  • 1/4 cup vegetable oil
  • 16 oz. sour cream (light or fat-free is fine)
  • 12 oz. semi-sweet chocolate chips
  • powdered sugar for dusting

Instructions

  • Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.
  • Fold in chocolate chips.
  • Pour batter into a well-greased bundt pan.
  • Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
  • Cool for 10 minutes or until the pan can be managed with bare hands.
  • Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.
  • Transfer cake to a platter.
  • Dust with powdered sugar immediately before serving.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 356kcal | Carbohydrates: 35g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 36mg | Sodium: 256mg | Potassium: 257mg | Fiber: 2g | Sugar: 22g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg

Notes about this Kahlua cake:

  • It is SO easy to mix up and pop in the oven, this is my husband’s recipe of choice when he’s baking something to take to his office for work parties and such.
  • If you prefer a non-alcoholic version, we substitute coffee or espresso for the Kahlua.  It is not the same, but it is still delicious.

Tips for Cleanly Removing the Kahlua Cake from the pan:

  • Grease that pan really well.
  • Remove the cake from the pan only once it has cooled enough to handle the pan with your bare hands.
  • Once you grease the pan, you can also dust it with cocoa powder and tap the excess out of the pan – this will help release the cake from the pan while leaving behind only a hint of residue that blends with the dark color of the cake.
  • I also use a tiny spatula and work it down around all the sides and as much of the top of the cake as I can before tipping the pan upside down.  If some of the cake gets stuck in the pan, just use your spatula to loosen what’s left and then plunk it out on top of the rest of the cake.  Once the powdered sugar is on there, no one will even notice that there’s a break in the cake.  And if they do, they won’t care once they get it into their mouths!

Happy baking!

Chocolate Kahlua Cake - the easiest, richest, moistest chocolate cake you'll ever have!

The Family Story

I met my husband in college; neither of us had a car or a dollar to our name.  We ate spaghetti noodles for dinner and rode our bikes between campus, the beach, and the grocery store.  Oh, the memories of riding our bikes to the grocery store, trying to ride back to his apartment while balancing grocery bags and bundles of firewood on the handlebars.  We studied for hours in the campus coffee shop and made chocolate cream pie at his apartment.  There was always money for chocolate cream pie.

After that first year, I returned home for the summer, but traveled the 500 miles down to see him for his birthday in July.  I was still without a car, but I was determined to make him a surprise birthday cake. I wanted to make him the chocolate Kahlua cake that my mom always made.  It was a family favorite and I thought he would love it. I made the trek by foot to the grocery store while he was at work. Finally, I was ready to make the BEST chocolate cake in the history of the world.  I came back to the apartment and whipped up the cake.  I was feeling quite proud of myself and waited for him to get home.

The dog ate the cake.  The whole entire cake.  Now, you might freak out because the dog just ate an entire chocolate cake filled with an entire bag of chocolate chips, and we all know that chocolate can kill dogs.  But, this was Woody.  And I knew he had eaten entire boxes of See’s candy without a flinch.  I went back to the grocery store and baked another cake.  I didn’t have time to let the cake cool and I dumped it out of the bundt pan too soon; the cake split in half.

My husband came home from work and we had a good laugh (or did we?) about the ordeal of this first birthday cake.  It may have been a mess, but it was still the best damn chocolate cake he’d ever had.  We still make this cake several times a year.  And that wasn’t the last chocolate cake that dog ever ate.

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