Pumpkin Pie Cake

Pumpkin-flavored things is a true sign that fall is here.  I, however, like to enjoy pumpkin goodies all year round.  I should probably just start a Pumpkiny-Things board on Pinterest.  I found this recipe this summer and have made it several times with great success.  The great thing about this recipe is that it makes cake much healthier by removing most of the traditional fats that go into it, including eggs, oil/butter, and some of the milk.  If you are concerned about your fat and cholesterol intake, but still want dessert, well now you can have your cake and eat it to.

(I apologize.  That was a terrible attempt at humor, but I couldn't resist.)

At its most basic, this recipe was only the box cake mix and the can of pumpkin stirred together and baked.  I added the spices and extra liquid to give it a more pumpkin-pie taste.

You will need:

1 box yellow cake mix
15 oz. can of pumpkin (I prefer Libby's brand)
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon powdered ginger
2 tablespoons milk
1/2 tablespoon vanilla extract

Empty the cake mix into a large mixing bowl.  If there are any large clumps break them up with the mixing spoon.  Stir in the cinnamon, cloves, nutmeg, and ginger.  Mix the pumpkin in until well combine.  Add milk and vanilla and mix well.  Pour mixture in a greased 9x13 baking dish and spread so evenly distributed.

Bake at 350 F for 30-35 minutes. Let cool and frost if desired.

This cake is so good it doesn't really need frosting in my opinion.  In fact, the first time I made this recipe, I made it as muffins and I served them with a little whipped cream.  Sometimes with just a little powdered sugar on top.  However, we have discovered that cream cheese frosting and chocolate buttercream frosting are excellent choices.

Also, try making this with other cake mixes.  If you use a spice cake mix, you don't even need to add pumpkin spices!  I've also made it with a devil's food cake mix and it tasted...decadent.

You'll want to consume the cake within 4-5 days of baking and keep it covered.  Because it lacks the traditional sources/amounts of fat, the cake will get stale just a little quicker than normal cake.

- The Pink One