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Two-Ingredient Pumpkin Cake with Apple Cider Glaze

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

Two-Ingredient Pumpkin Cake with Apple Cider Glaze Recipe

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 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.

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.

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2 thoughts on “Two-Ingredient Pumpkin Cake with Apple Cider Glaze”

  1. This cake came out amazing. Moist and awesome! The only change I made was adding 1 tablespoon pumpkin pie spice to the cake/pumpkin mix for a little extra spiciness. I also used an 8 x 8 Pyrex pan and cooked for closer to 40 minutes – checking with a knife every 5 mins.

  2. Thanks for the comment Lori! I’m glad you liked the cake. Thanks for the extra tips/feedback on what you did. Its so fun to find new easy recipes to try. It is really nice to hear what people think.

    I wish you all the best in your future baking 😀

    -Emily

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