Sunday, October 17, 2010

2 Ingredient Pumpkin Cake w Apple Cider Glaze

I know I'm posting a lot of desserts, but I need to localize all of them so I can start choosing what to take where :) And no, this isn't from scratch, sometimes a quickie like this is just as good. And you know me, I love method cooking. This works w any cake mix, any filling combination. Instead of the pumpkin, use a can of diet soda. Super light and moist (the soda version works well w chocolate cake mix. Try a double batch (layered German chocolate and dark chocolate fudge) topped with toasted coconut marshmallows. No need for frosting; truly the most delicious cake EVER... have to increase baking time to 40 minutes though. The glaze is variable too... you notice it's the same as the OJ glaze for my lemon cake? Also you can puree' a can of strawberry pie filling into a box of white cake mix and get an equally amazing result. You can even make it into muffins or cake mix cookies. See? Method cooking, endless variations. Sold.

I've found it.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze
Sounds wonderful, but cake mix and a can of pumpkin? A cake without eggs and oil and less fat? Trust me here, this is good enough to serve at Thanksgiving. Seriously, look at that!

The Cake:
Spice cake mix (carrot cake would work well too)
1 15 oz can pumpkin puree
Add a bit of extra pumpkin or chopped apples or pumpkin pie spice to enhance the flavor. I'm adding 1/2 c pumpkin butter to the glaze to make it even yummier.

The Glaze:
1 1/2 c powdered sugar
3 Tbs apple cider
3/4 tsp pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree 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. It looks like a regular cake, but it's really not, it's better. Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine 1-1/2 cups powdered sugar, 3 Tablespoons apple cider and 3/4 teaspoon 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.

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