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Sunday, November 1, 2009

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

I came across a really easy recipe for a pumpkin cake while browsing blogs and since it was low in fat decided it would a great treat. The only ingredient I was missing was the apple cider which I found at the St. Pete market yesterday. It also gave the perfect opportunity to try my new Kitchen Aid hand mixer.IMG_0471 As for the hand mixer, I give it 5 out of 5 stars. I have been using a $5 hand mixer from Wal-Mart that is loud not very powerful. So this is a great change.But back to the cake, there is a glaze as well that only has these three ingredients.


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. (Try beating for 2-3 minutes)
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. I used cupcakes because I didn’t have this size of pan. I greased the liners well and filled to 3/4 fill.
Bake at 350 degrees for 28 minutes 22 minutes or until a toothpick inserted in the center comes out clean.  Do not over bake. I under baked mine to make it gooey and moist. If you over bake because there is no oil you are going to end up with dry nasty hockey pucks.
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. To get glaze incorporated into the cupcakes I took a knife and punched a whole into each middle and used all the glaze . This way the glaze flavoring was in the middle of the cupcake and that was the best part.
Serve warm or room temperature.


Above is a picture of the cupcakes after I took them out of the oven. They didn’t rise a lot so I am glad I filled the cupcake liners as much as I did.


The final product. Bruce and I had 2 each. They are really good and I can’t believe how easy they were. Can’t wait to have another one!

As always you can find the recipe here as well as all my other recipes of what I am cooking. makes it so much easier to keep track of my recipes, search, make weekly meal plans and grocery lists. Plus you can follow people so feel free to create your own account and follow me. You know I will be adding a lot of yummy recipes during December when I get out of school.

1 comment:

  1. Hey I make these too, and sometimes use a spice cake mix for more festive flavor. However, I call mine pumpkin muffins -you can eat more of them that way.


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