I'll admit until recently I loved the idea of carving pumpkins, but eating them? Not so much. I have been frequently
visiting Pinterest the past few weeks to get new baking ideas; now that it's cool outside, I can freely use the oven without fear of turning my house into a sauna.
When I stumbled across a TWO INGREDIENT pumpkin cake recipe, I was dying to try it. I didn't have high expectations, but the results were amazing. Not only is it cheap and easy to make, but the use of pumpkin in place of oil, eggs, butter, etc. in a traditional cake reduces the calories! I'm a huuuuge sucker for sweets, so this is good news for me. Needless to say, this recipe is my fall go-to recipe.
Recipe (adapted from All Recipes)
1 package spice cake mix*
1 can (15 oz.) pureed pumpkin
Optional: 1 egg**
1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. You can also use a muffin/cupcake pan.
2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. If making muffins/cupcakes, bake for 15 to 20 minutes. Cool and serve, or store in the refrigerator.
Though this cake tastes pretty awesome on it's own, you can make a quick sugar, cinnamon, water glaze for extra sweetness. About 1 cup sugar, a tablespoon or two of water (or milk) and a dash or two of cinnamon (to taste). Add more sugar if it's too runny. Then drizzle on cake once it has cooled. Heaven.
*If the store is out of spice cake mix (which was the case for me when I first tried this recipe), go ahead and get a yellow cake mix. Then add 1 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. allspice. I got the idea from All Recipes. I didn't have cloves and it still tasted great without.
**I added an egg on my first try per the reviewers' recommendations. However, I think the cake would taste just fine without it.