You heard me. Two ingredients. Count them. One. Two. When my friend Bobby told me about this cake and that I would loooove it, I had to try it right away. It starts out with a cake mix *gasp* beat with a can of pumpkin filling. That’s it. The batter color was beautiful and since it had no raw eggs I got to taste that thick and creamy batter without fear. Delish. Bobby said that I could use any cake mix I wanted and that chocolate was delicious. I still needed to bake this up before I could say for sure that it would be a success. I have done all those fat free cakes in the past with apple sauce in place of oil and had to swallow tough and gummy cakes, pretending (hoping) each bite improved. When I removed this cake from the oven I was pleased with the beautiful color and texture. After it cooled I wanted a nice glaze, something with spunk. I thought to make up a glaze with apple cider to enhance the pumpkin flavor. The cider glaze was over the top good and I will make it again for other Fall-time cakes. After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one.
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.
Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.
UPDATE- Read through the comments and see how others are making this cake. Carol made hers into soft cookies! Cathy from Noble Pig loved this cake too!
Update 9/28/11- Just made these the other day baked up in 8 (8 ounce) wide-mouth mason jars for my kids’ lunchboxes. Under baked them a few minutes so they would be a bit puddingy and kept it really simple by sprinkling them with powdered sugar. They loved these!
You may also like my Cinnamon Roll Pancakes