Mmm the smells of fall
You know what I mean when I say “the smell of fall,” don’t you? Sort of a combination of crisp apples and spiced cider and pumpkin bread baking in the oven. Mmmm. And in Ohio where you can have fall,summer and early winter temperatures all in the same week it’s a great reason to warm the kitchen even more with the stove on haha.
I always keep pumpkin purée on hand year round . I make pumpkin sauce for pasta and I also use it for baking.
You need no oil no eggs
It works on cake mixes, brownies and it’s pure pumpkin
Serves 4 to 6
For the Cake:
1 Yellow Cake Mix
1/4 cup water
1 can (15 oz) 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 and water 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.
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.
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, 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.
Serve warm or room temperature.