This whole blog business is bad for my backside. As if I didn't already have issues with self control when it comes to baking (...and eating) now I just can't stop, because I feel like I'm baking for some weird blog-related higher purpose. Y'all depend on me making oodles of calorie-rich deliciousness, right?
I find recipes and know from the bottom of my heart (and the roundness of my hips) that I need to share them with the world. The problem is, I can't actually share them with you. So I do the right thing and eat your piece. And yours. And yours, too. Sigh.
I will start running again ASAP, I will.
Really, I will. Ugh.
...maybe after I eat this. Maybe not.
I found this recipe on the food blog Big Red Kitchen where I've found several other yummy, not-so-good-for-my-pants-size recipes. And the best part? The cake has only two igredients: yellow cake mix and a can of pumpkin.
Full disclosure: I've made this recipe two times now in as many weeks, once in an 11x7 glass pan and once in a 9x9 metal pan. They both took about 30 minutes in the oven, tasted delicious and made me stare at my running shoes with disdain.
You really have to press the batter into the pan, it's very thick and sticky. I employed the ole "nonstick spray on the hands" method, I'll admit it.
While it's baking, make the glaze. Do yourself a favor and use real apple cider, not apple juice. And if you're lucky enough to have a locally produced cider, buy that. (please, please, please?)
That little baggy? Ground ginger, I swear. Bulk section, people!
Two-ingredient Pumpkin Cake with Apple Cider Glaze
(adapted from Big Red Kitchen)
1 box yellow cake mix
1 15-oz can of pumpkin puree (not pumpkin pie filling)
Combine both ingredients with an electric mixer until well combined. Pour into baking dish (11x7 or 9x9 both work) and bake at 350 for 28-32 minutes or until it passes the toothpick test.
While the cake cools, make the glaze. Combine 1 3/4 c. powdered sugar, 3 Tbs. apple cider and 1 tsp. pumpkin pie spice. (I didn't have that, so I used 1/2 tsp. cinnamon, 1/4 tsp. allspice (I was out of cloves!) and 1/4 tsp. nutmeg) It should be thick and gooey and delicious.
Pour glaze over cake when it's still a little warm, and enjoy!