Two-Ingredient Pumpkin Cake with Apple Cider Glaze




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If you are an elitist foodie, I don't know what to tell you other than to check your 'tude at the door.  We're going simpleton today...but nothing less than excellent.

Save your hate mail for some other food blogger; I really don't care that you would never subject yourself to a boxed cake mix.   I am not super-human and sometimes need something amazing but quick and convenient.

I've found it.

I saw this recipe for Two-Ingredient Pumpkin Cake with Apple Cider Glaze on Robin Sue's blog, Big Red Kitchen, I knew I had to give it a shot.  It sounded wonderful, but cake mix and a can of pumpkin?  A cake without eggs and oil and less fat?  I was leery but because I trust Robin Sue's opinions my gut feeling was it's going to be fabulous.

I baked the cake, made the glaze, took some pictures and had my first bite.  The cake was still warm and let me just say I was blown away.  It was amazing.  It tasted as if it were made with eight sticks of butter.  I could not believe it lacked oil.

After that bite I immediately threw down my fork (I can be very dramatic) and called my friend Tarri.  I told her I was bringing over a cake, AND not just any cake...but a crazy-amazing cake. 

I knew I could not be left alone with this cake, I would eat it all.  I wouldn't sleep unless this cake was gone.  Tarri and her family graciously accepted my offer and finished the cake immediately.  Thank goodness.

Trust me here, this is good enough to serve at Thanksgiving.

Let's make it together shall we...




Here's what you will need for the cake: Yellow cake mix and a can of pumpkin puree.




Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely.

Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set.  You know, the set you had to have when you got married and rarely ever used all the pieces.  Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake.




Here it is right out the oven.  It looks like a regular cake, but it's really not, it's better.  Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.




Here's what you'll need:  Apple cider, powdered sugar and pumpkin pie spice.




Combine 1-1/2 cups powdered sugar, 3 Tablespoons apple cider and 3/4 teaspoon pumpkin pie spice.  Glaze should be thick but pourable.  Add more sugar or cider if needed.  Pour over the cake while still warm.  Reserve some to pour over each slice when served.




See the glaze?  I would have licked this dish clean.




Sinful looking isn't it?




They like it.  You will too.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely.

Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set.  You know, the set you had to have when you got married and rarely ever used all the pieces.  Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice.  Glaze should be thick but pourable.  Add more sugar or cider if needed.  Pour over the cake while still warm.  Reserve some to pour over each slice when served.

Serve warm or room temperature.

Posted by Noble Pig at Tuesday, November 11, 2008 12:05 AM
Categories: .Desserts

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