Last night just before my scalloped potatoes were done baking (I should have taken a pic of them, too yummy!) Miss A and I mixed together the cake mix and can of pumpkin. I put the batter into a well greased bundt pan and baked it at 350 degrees for about 25 minutes or so, while we ate dinner. Boy did it smell good! Once it was out I let it cool a bit before I turned it out onto a plate. I mixed up a quick icing glaze to drizzle over the top and it was done. Simple as that. Really , does making a cake get any easier? I think not.
The cake recipe came from Big Red Kitchen.
1 box cake mix (Your choice.)
1 15oz can pumpkin puree (Not pumpkin pie filling!)
The icing glaze I made was as follows:
1 cup powdered sugar
2 - 3 tbs milk
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
The cake was a success. We all loved it! It's very moist and denser than regular cake. Great for Fall while enjoying a cup of tea or coffee. You could have it for breakfast too. And the best part, aside from 2 ingredients, it's super low in fat! I think it'd be great in muffin cups too. If Miss A's class has a Halloween party I'm going to make some. I just bought some cute Halloween themed mini cupcake cups. And instead of a glaze I could frost them with my fav, cream cheese frosting. Mmm...
You should definitely give this a try. I'm pretty sure you won't be disappointed! Oh and one little side note. When you start mixing the cake together it'll look like it's not combining right, like it's too dry, but don't worry, after a minute or so it all comes together. Happy baking!