I keep thinking I’ll do some random posts in a row for a “series” or a “theme”. Like…”Soup for February” or…something. But I have realized that means that I have to eat a lot of the same kind of thing for a long time in a row. (But. Yeah. Soup. I could totally do that). This year I had a wild hair that “OCTOBER SHALL BE FILLED WITH PUMPKIN”. Now the truth is – September, October and November are always filled with pumpkin for me. You see – I kind of have a pumpkin problem. I love it. So So much. I can’t tell you if all of this month’s recipes will be pumpkin filled. But… a lot of them will be. That’s good, right?
You want to know the secret about this pumpkin spice cake? < IT IS SO EASY. Really. I’m not kidding. First, you start with a box of gluten free cake mix. < I know. I know. I know. Give me a break. I prefer King Arthur’s Brand. And…wow…that picture was SO not taken on the day I made this. Since the day I made this was freezing-cold-not-shorts-weather.
And add spices. And Pumpkin. And Nuts If you want. And stir. And bake. And you’re done. < really. The result is this super duper moist pumpkin spice cake that everyone will think you spent hours on. Guess what. You didn’t. Because every now and then you need to be a silent hero. #CakeHerosForTheWin
- 1 box gluten free Yellow cake mix (I used King Arthur’s brand)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon coriander
- ¼ teaspoon ginger
- 1 teaspoon vanilla
- 1 15 oz can of pumpkin puree (not pumpkin pie mix)
- Optional – 1/2 - 1 cup chopped nuts – I suggest pecans or walnuts
- Grease just the bottom of a baking dish – I used an 8x8. Preheat the oven to 350 degrees
- In a large bowl empty the cake mix.
- Add the spices and stir well.
- Add the vanilla and the pumpkin. Stir again. It’ll be hard to stir at first, but as the pumpkin incorporates it will stir more easily. Stir until it is completely uniform throughout.
- Fold in nuts, if using. (Wow it’s hard to say that without wanting to scream TWSS from the rooftops)
- Pour mixture into prepared baking dish
- Bake for 35 – 40 minutes, but begin checking it after 30 minutes. It is done when it is firm to the touch on the top.
- Allow to cool completely before cutting or eating.
- Enjoy :)
- I'm sure you could use the same method with a non-gluten free cake mix. I just haven't tried it. Beacuse... #GlutenHatesMe
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