To my sweet, understanding readers:
I'll still be posting for a while, but I just won't be visiting you as regularly as usual. I'm moving the middle of November (a local move) and it's going to be a stinker 'cause I've lived here 35 years! Just imagine the accumulation of "stuff" after all these years. So be patient with me. I'll try to visit everyone off and on.
A fun fall treat follows. Kind of a trick to it too. :)
This recipe always seems to make the rounds every autumn. Have you seen it? It's been in my file forever; I never made it because I couldn't get my mind around the idea of using a cake mix. But if you can't believe Cathy at Noble Pig, who can you believe? She posted it years ago. If you've never tried it, trust me (and Cathy). It's really amazing, fast and everyone will think you spent the afternoon making it. The trick? Two ingredients. The treat part? Wait 'til you taste it!
Oh....and you might want to make extra glaze. Everyone will want to pour a little more over their slice as they eat it. It absolutely makes the cake.
I made it in a springform pan, but Cathy made it in a 7 x 11 x 2 inch rectangular pan. Whatever you want. Just adjust your baking time.....mine took a tad longer to cook. Be sure the cake tester comes out clean, but don't overbake.
Two-Ingredient Pumpkin Cake with Apple Cider Glaze
From Cathy at Noble Pig
For the Cake:
1 Yellow Cake Mix (I used Duncan Hines)
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 your mixing bowl. ( You can do this by hand, but it's easier with a mixer.) Mix well. The batter will be thickish.
Pour into a greased 7" x 11" x 2" pan.
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, turn out onto your serving plate. Or cut into squares and serve that way.
Method for the glaze:
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.