I made this dessert on Sunday after dinner at our friends David and Meredith's house. I had been wanting to try the recipe for a while, because I had a sneaking suspicion it would be incredibly delicious. I was so, so right. :)
I got this recipe from Noble Pig, and for that, I am eternally grateful!
For some reason (probably because it's pie's off-season) I couldn't find the 15 oz can of pumpkin the recipe calls for. I bought the 29 oz can and measured. C'est la vie!
There is seriously nothing better than boxed cake mix. I don't care what anyone says, it is the best invention ever, and most people either don't notice or don't care. Yum.
The batter was really thick at first, but eventually got some air in it. I did not get a shot of the pumpkin in the bowl pre-mix, because I was too busy dealing with the huge mess I made.
I had to use a round flan pan, but it turned out really well and I didn't have to adjust the baking time at all! Also, it looked really pretty :)
Mmm powdered sugar!
Tried to get some action shots here... that doesn't work so well on a Blackberry, FYI.
I need to get batteries for my real camera.
Mmm glaze! Deliciousness! I did wind up adding a bit more cider to make it extra yummy.
Fresh out of the oven!
The cake was amazingly moist. The pumpkin took care of that aspect perfectly!
Meredith should have been a hand model!
The finished product
This was melt in your mouth, delectable goodness.
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This recipe has been Mike (and David, and Meredith) approved!
Here's the how-to:
1 box yellow cake mix
1 15 oz can of pumpkin puree (NOT pumpkin pie filling)
1 1/2 cups powdered sugar
3 tablespoons apple cider
3/4 teaspoon pumpkin pie spice
1. Mix cake mix and pumpkin in bowl. Batter will be very thick.
2. Pout batter into greased 7x11 pan and bake at 350 degrees for 28 minutes or until toothpick comes out clean.
3. Make the glaze while the cake is baking: Mix powdered sugar, cider and pumpkin pie spice. Glaze should also be thick, but pourable. Add more sugar or cider if needed.
4. When cake is done, cool 5-10 minutes, then flip onto plate. Pour glaze on while still warm.
I would highly recommend this for anyone, even non-bakers (like my mother!)
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