This Two-Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds. Maybe you should make two.
Pumpkin desserts are absolutely the best! It’s just not fall unless I’ve made my favorite pumpkin bars and the best pumpkin cookies. And let’s not forget this over-the-top pumpkin martini.
TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE RECIPE
Not every dessert recipe needs to be complicated. No one has time for that. This particular concoction gives new meaning to word simple and could even be called pumpkin dump cake in a pinch.
Two- Ingredient Cake:
1 box yellow cake mix
1 (15 oz) can pumpkin puree
1-1/2 cups confectioners’ sugar
3 tbsps apple cider
3/4 tsp pumpkin pie spice
Preheat oven to 350 degrees F.
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.)
Bake 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.