3-2-1 Cake Mix 1 box Angel Food Cake Mix 1 box Cake Mix - Any Flavor Makes 1 serving. DIRECTIONS: In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake KEEP remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Helpful Tips: This recipe is called 3, 2, 1 Cake because all you need to remember is "3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave!"

Actually, I did find that one on the Libby's site.... LIBBY'S® Pumpkin Cranberry Bread Estimated Times: Preparation - 10 min : Cooking - 1 hrs : Cooling Time - 30 min cooling : Yields - 24 slices (12 slices per loaf) Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends! Source: Ingredients: 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup sweetened dried, fresh or frozen cranberries Directions: PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes. Remember to follow baking instructions before consuming.

Can't help with the original post, other than to say if you use spice cake you may not need any additional spices, or maybe just 1/2 to 1 t. of pumpkin pie spice mix for a true "pumpkin spice" flavor. I will also contribute a really great recipe. If you can't decide between pecan pie or pumpkin pie, this bar recipe is the best of both worlds. -Grainlady PUMPKIN PIE SQUARES Base: 1 c. all-purpose or whole wheat flour (your choice) 1/2 c. brown sugar (can reduce it to 1/4 c. if you'd like) 1/2 c. butter (softened) Mix until crumbly and press into a 13x9x2" baking pan. Bake 15 minutes at 350°F. In a large bowl (or blender) combine: 1 (15-oz.) can pumpkin (puree) 1/2 c. brown sugar 1 can (13.5 oz.) evaporated milk 2 eggs 1 t. cinnamon 1/2 t. ginger 1/4 t. cloves Beat well and pour mixture over baked crust. Bake 20 minutes at 350°F. Topping: In a small bowl combine 3/4 to 1 cup chopped pecans 1/2 c. brown sugar 2 T. butter Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares. Yield: 2 dozen. Grainlady notes: You can use 2 t. pumpkin pie spice mix for the cinnamon, ginger, and cloves. I use coconut palm sugar instead of brown sugar (which lowers the glycemic impact). For a gluten-free version, replace the all-purpose flour with an all-purpose gluten-free flour mixture.

I think this would be a really heavy cake, which is rather the opposite of why people make an angel food cake. Also, for me, I would be hesitant to put it in a bundt pan, but rather, I'd pour it into something like a 9 x 12 pyrex pan for a "flat" cake. This would make a good experiment if you wanted to try it ahead of time, freeze it, defrost it, and evaluate it, and you could come back and post a picture and results! If you want easy, another option for 2-ingredient cake is to use a box of cake mix and a can of soda, or a cup of no-sugar added applesauce. These cakes are different, and interesting in their own way. I have no idea if they freeze well. Here's a link that tries a number of combination and evaluates them: 2-ingredient cake recipes