November 13th, 2011 
Nancy 
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
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
Ingredients:
- Gluten-Free Cake Mix (I used Betty Crocker.)
- 15 oz can of Pumpkin Puree
- 1 tsp Pumpkin Pie Spice (optional)
Directions:
- 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
Ingredients:
- 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
Directions:
- In a small bowl, whisk all ingredients until smooth.
- Drizzle over cake. If it’s too thick to drizzle, thin with juice.
- Enjoy!
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.
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No judgment here! I know how hard it is to make a GF/DF/EF cake from scratch! But doesn’t that cake mix have soy?
Hi Anne! The ingredients are: Rice Flour, Sugar, potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt. May Contain Soy Ingredients. I should probably note that may contain soy ingredients part. Thanks!
I’m responding to the very first response on this list which questions the use of Betty Crocker .. xanthan gum could be derived from corn = GMO. If an ingredient merely says ‘sugar’, as does in it’s second ingredient, it is most likely from sugar beets = GMO. If this site is touting ‘real food’, a movement likened to Weston A. Price Foundation which is an organization that promotes top notch ingredients preferably gotten from small sustainable farms, using Betty Crocker might be something you do in your home but don’t include on this site. We need to boycott these corporate produced processed foods if we’re to stand together on the platform of ‘real food’ where we truly strive toward healthy bodies and healthy foods/farms/local economies/environments. Just my $.02 ~ Betty Crocker + Real Food don’t mix & confuse the matter, despite that you note that your recipes are ‘mostly’ healthy. Otherwise .. I do appreciate the other ‘real food’ recipes you have here!!
Thanks for the great and simple recipe!
A quick visit to say thx for linking at the Tea Party! – I just so enjoy your alternative recipes, I pass them on to so many people!!
Thanks Trisha! You are so sweet.
This looks so good! Thanks! Visit me at http://raisingdieter.blogspot.com/
We would really enjoy your awesome Pumpkin Bread, that glaze looks delicious. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen
[…] Two Ingredient Pumpkin Bread with Apple Cider Glaze from the Real Food, Allergy Free […]
I can’t wait to hate this recipe with my sister! Thanks! 🙂
Ugh I wrote SHARE this recipe!!! Auto correct is ruining my life!!! I don’t want to hate this – I love it! Ignore my previous comment! 🙂
Oh my Gosh Alicia, you’re killing me! We stayed up last night reading some of those auto-correct mess ups on facebook. This one could have been on there! Thanks for stopping by. I hope you enjoy the recipe!
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Can’t wait to try this! Love your banana choc oatmeal muffins.
My daughter has eggs milk and peanut allergies. So love the quick easy enjoyable recipes!
Thanks Venessa! I think you’ll like it. The consistency is different but good. You just can’t beat the ease of it!
I made mini muffins with this recipe with my granddaughter. They were all gone in a few hours. 🙂 Yummy! Thanks!
I’m so glad you enjoyed them Robin!
I’m very excited to try this. We recently discovered that our daughter has egg, milk and nut allergies, and neither of us have any food allergies. So this is all new and a little overwhelming to us. Thanks for sharing these easy recipes!
I hope you enjoy this, Brandy! We also find it’s a great way to make fast muffins.
How much Cake mix?? 1 cup? 2 cups???
Nevermind! I figured it out! 🙂
Do you prepare the cake mix as directed on the box and then add the pumpkin…or just the dry cake mix and pumpkin?
Thank you for this! Simply, I don’t always have time to make things from complete scratch. I am making these tonight with the kids!
Yum!