It’s for real.
TWO INGREDIENT PUMPKIN CAKE.
I made this last year. And if you know me at all, I’m really really really unorganized with posting and didn’t get this ready to post in time for the 2014 holiday season. And then I forgot about it for a year.
While I was going through my old memory cards to find pictures – everyday I take a picture of my braces and am putting together a slideshow video of them – I came across the pictures of this cake! I was happy with the pictures and figured why not post it now?
I’ll let you in on another secret…I’m totally writing this to procrastinate doing my homework. Yes, I had Wednesday, Thursday, Friday, and Saturday, but Sunday night is just the only time I ever do homework.
I can’t believe it…just two more weeks of class and I’ll be done with Calc 3 FOREVER. It’s bittersweet, really. I love math but this year has definitely been the biggest workload and late nights. I can doooo this.
On another note, I have my first basketball game tomorrow!!! It’s always weird to switch from cross country season to basketball season but I’m really excited for the year. Wish me luck!This fancy little glaze? SIMPLE. Powdered sugar, apple cider, and a touch of cinnamon. But use whatever your favorite icing/frosting is! I think cream cheese frosting would probably be the best thing ever. I wouldn’t even judge you if it was the one in a can from Walmart.
You could also bake these as cupcakes! We tried that too and they were a hit at mom’s work.
- 1 box spice cake
- 1 15oz can of pumpkin (not pumpkin pie filling)
- 1/2 cup water
- 1 cup powdered sugar
- 2 tbsp apple cider
- 1/2 tsp cinnamon
- Preheat oven to 350F. Mix ingredients in a large bowl then add into a greased bundt cake pan.
- Bake for about 25 minutes. Let cool for 5-10 minutes before inverting. Drizzle with icing and serve!