Easy 2-Ingredient Pumpkin Cake with Apple Cider Glaze #PumpkinFest
Pumpkin-palooza is on!
I don’t know who originally came up with this idea, but they’re brilliant! It’s fast, easy and amazingly moist and delicious. I always have to be sure I’m not the only one here when I make it – I just can’t be left alone with this cake.
1 package cake mix – yellow is good, but I tend to lean toward the butter cake mix. We’ve also used spice cake, lemon cake and plain old white cake. All yummy.
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling
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. Spoon the batter into a greased 11 x 7 inch baking dish. It will be very thick. Spread evenly in the pan.
Bake for 25 minutes or until tooth pick comes out clean. Let cool about ten minutes in the pan, then turn out onto a serving plate.
Apple Cider Glaze
Most recipes call for powdered sugar and apple cider. I had these packets of apple cider mix on hand and used one of these instead. The concentrated flavor was really amazing. I won’t make it the other way ever again!
2 Cups powdered sugar
4 T. milk
1 package instant apple cider mix
In a small bowl blend all ingredients until smooth. If you prefer a thinner glaze, add a little more milk. This make a good bit of glaze – we like plenty! Some folks like to wait until the cake is cooled to add the glaze, but I do it after about 10 minutes after I get onto the plate. Pour the glaze over the cake letting it drizzle down the sides. You can serve this immediately – it’s fabulous warm. Before covering it, though, be sure it’s completely cooled.