Make This!!

Two Ingredient Pumpkin Cake with Apple Cider Glaze

So easy & surprisingly tasty! I was definitely skeptical when I found this recipe on Noble Pig. But everything I have ever made from Cathy's website has been delicious. I did change a few things. One - as I am on a budget, Martinelli's Apple Cider was out of the question. I used Tree Top. I saved several dollars by doing so. I also used barely 3 T of juice. I didn't want my cake drowning in sauce. I also increased the pumpkin pie spice to 1 1/4 tsp as I like a stronger spice flavor.

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of 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 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 9x13 Pyrex.

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.