Noble Pig: The Pilgrims Would Approve
Reviewed • 56 reviews • cooking • noblepig.com
Two-Ingredient Pumpkin Cake with Apple Cider Glaze ~ via KoruReturns korureturns.stumbleupon.com [korureturns.stumbleupon.com]
"I saw this recipe for Two-Ingredient Pumpkin Cake with Apple Cider Glaze on Robin Sue's blog, Big Red Kitchen, I knew I had to give it a shot. It sounded wonderful, but cake mix and a can of pumpkin? A cake without eggs and oil and less fat? I was leery but because I trust Robin Sue's opinions my gut feeling was it's going to be fabulous. I baked the cake, made the glaze, took some pictures and had my first bite. The cake was still warm and let me just say I was blown away. It was amazing. It tasted as if it were made with eight sticks of butter. I could not believe it lacked oil. Here's what you will need for the cake: Yellow cake mix and a can of pumpkin puree. 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. Make the glaze while you're waiting. Here's what you'll need: Apple cider, powdered sugar and pumpkin pie spice. 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."
