It really is just two ingredients....a box cake and a can of pure pumpkin (not pumpkin pie mix).
After plopping the pumpkin in the bowl, you start thinking there's no way this is going to mix.
After wrestling with it for awhile, you end up with batter that looks like this....super thick and questionable.
Not knowing how it would cook through the middle, I chose to bake it in a bundt pan. Just follow the temperature directions for the cake mix, but bake it a few minutes less than suggested on the box. Handle it carefully and let cool completely before cutting (that means resist the urge to face plant it right out of the oven, no matter how good it smells!), as it tends to crumble easily before setting.
|Mine has a healthy dose of powdered sugar.|
But your patience will be rewarded with this amazing, flavorful and moist (sorry, I hate that word, too...but there's really no other word to describe it!) cake. Or bread. Or whatever classification this yumminess falls under. Just don't call it a loaf. And since there's no eggs, oil or butter, it's also quite healthy. (I calculated less than 200 calories per 12 servings.) Yay, I'll take
Unless you're gluttonous like me and serve it with cinnamon ice cream. (I used this insanely good recipe.)
Dee-vine...and Git in Mah Belly!
So delish, in fact, that I made another using devil's food cake mix! There was very little pumpkin taste, but a lot of rich chocolatey goodness. My gluttony knows no bounds, and I added chocolate chips to this batter.
I am completely sold on this easy recipe, and can't wait to whip up some mini versions as gifts this Holiday season.
Have you started any baking? Are you like me, with pumpkin puree running through your veins? Our Thanksgiving table is set and I'm excited to share it with you tomorrow!