Hello! Fall is in full swing; and I’ve been doing lots of baking to prove it!
I came across Two Ingredient Pumpkin Cake and Easy Pumpkin Muffins on AllRecipes and fell in love. The first recipe calls for a spice cake mix and a can of pumpkin cooked in a bunt pan (hereinafter referred to as “butt” pan). The second calls for a white cake mix, spices and pumpkin cooked in a muffin pan. Here is what I did:
- 1 box of plain cake mix
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 can of pumpkin
Preheat the oven to 350. Mix all ingredients together until smooth. Batter will be thicker than your “normal” cake batter, but should be thinner than say, pizza dough. Thick is ok! I was nervous about it at first, and I thought my mom was going to sneak a couple of eggs in 🙂 but I followed the recipe and left it as is. I evenly dispensed the cake into the butt pan. Cook the cake for 25-30 minutes, I *think* it took close to 30, and I probly could have left it in for another minute. As soon as I took it out, I spread some orange frosting on top and let it drip over the sides.
I cut into the cake at work the next day and was a little nervous. This is a new recipe! Should I really be trying it out at work?! But all was well 🙂 It should have been a good indicator when my whole car smelled like delicious pumpkin! Despite the thick batter, the cake was very moist. Also FULL of flavor. I think this would make a GREAT breakfast cake, for holidays or just any day!
Last week I wanted mini cupcakes and had some leftover frosting to use. I didn’t mix the frosting to make one color, but rather let it stay marbley. The results were great. Some had chocolate frosting, and some had coconut on top!