I keep reading about a two-ingredient pumpkin cake online, and Saturday morning, curiosity got the best of me. I bought the ingredients to have on hand a few weeks ago just for this very event. I knew it would be spur of the moment when I decided to try it.
According to what I’d read, all I would need is yellow cake mix and a can of pumpkin puree. Upon throwing those two things into my mix-master, it became apparent that unless I was making cookies, I was on the wrong track. There was no way that was turning into a cake. Based on a taste test and a look at the consistency, I added about a quarter of a cup of applesauce (I was out of eggs and didn’t want to add oil–it seems to make pumpkin stuff sticky), a quarter of a cup of sugar, a few hearty shakes of cinnamon, and a tablespoon or two of cream (just add as needed for consistency). It was still a little thicker than I normally would have liked, but I went on and tried it.
It still didn’t rise as much as I would have liked, but it was delicious! And, despite the addition of extra ingredients, it was still super simple!
You will need:
1 box yellow cake mix
1 can pumpkin puree
1/4 cup sugar
1/4 cup applesauce
2 tablespoons cream (milk is probably fine, too)
Cinnamon, to taste
- Preheat oven to 375 degrees
- Grease and flour a bundt pan
- Combine cake mix, pumpkin, applesauce and sugar with an electric mixer
- Add cream as needed to thin the batter out a little
- Shake in some cinnamon to taste
- Pour into prepared pan
- Bake at 375 degrees for 35-40 minutes or until a toothpick comes out clean
- Serve warm with butter and powdered sugar
