I’ve got an amazing recipe to share with you today! I received it from my friend, Stephanie. Stephanie is my Pioneer Woman. OK, so maybe she never lived in New York. And maybe she didn’t move to Oklahoma. And maybe she didn’t marry a rancher and now lives on ranch. And she hasn’t written a cookbook either but she’s still my Pioneer Woman and I’m sure we’ll see her on the Food Network sometime.
You may not know that fall is my most favorite season of all. You also may not know that we don’t really get a fall here in Florida. Our fall comes in January. That’s when the leaves start falling off the trees. And we don’t get those pretty red, yellow, and orange colors, either. They’re just brown. And on the ground. January is when our temps finally drop below 70 (I’ve spent countless Christmases in shorts. “Oh, honey. Thank you for the beautiful scarf and matching gloves. I can’t wait to wear them. Next time I travel up north.” It’s ridiculous, I tell ya). So, as the rest of blogland is bragging about the weather and the sights of fall, I’m here sweating. Yep. The high was 93 today. This is the time of year when I want to punch everyone in their virtual face when they start talking about how wonderful their weather is. So, onto the recipe. I’ll pretend it’s fall & you can enjoy fall while eating warm cake and sipping warm apple cider. Is it hot in here?
This is the moistest (that’s a word, right? Edit: according to WordPress spellcheck, “moistest” isn’t a word. And neither is “WordPress”. They should work on that.) cake I’ve ever made and it consists of two ingredients. Yep, just two: a yellow cake mix and one can of pumpkin puree. Just plop them in together and mix. You wouldn’t think so, but they come together nicely. Don’t add any other ingredients that the box mix calls for, just the pumpkin & the mix. The next step is very important: have a taste test because you don’t believe me that it tastes so good. I know you don’t. But that’s ok. Taste and believe. My recipe said to put it in a 7x11x2 pan but I didn’t have one. Stephanie assured me that it’d be just fine a bundt pan and she was right. The batter is on the thick side so it doesn’t pour all that well when you put it in the pan. As long as you make sure it gets evenly distributed, you’ll be good. Also, it’s a really moist cake. I mean really. So you’ll want to make sure you spray the heck out of the pan with cooking/baking spray. You don’t want it to stick to your pan. It would taste fine but wouldn’t be as pretty. Put it in a preheated 350 degree oven for about 28 minutes or until a toothpick comes out clean. Don’t over bake. Let it cool in the pan before trying to remove it. It does not settle all flat when it’s done baking. I took a picture so you’d know what I was talking about. This is what it looks like after it comes out of the oven: See what I mean? If you look at the before & after baking photos, it looks almost the same. While it’s cooling you can mix up the glaze. Oh my, the glaze. You’ll need the following ingredients:
1/2 cups of powdered sugar
3/4 teaspoon of pumpkin pie spice
3 tablespoons of apple cider.
Note: Before you mix up the glaze, make sure your powdered sugar is not old because it can go bad. Trust me on this. It goes bad, tastes like soap and will force you redecorate 70 cookies. Like I said, trust me on this one. So after you’ve made sure your sugar is tasty, mix up the ingredients. This is what I look like mixing stuff:
I spend 90% of my time on my tippy toes. I’m just tall enough to not be a “short person” but I think I’m too short for everything. My feet always dangle, I can never reach any cabinets and I have a hard time touching the ground even when I’m standing up!
OK, so it’s a dumb joke. I’ll make a note of that.
So once you pour your glaze over your cake, it should look like this:
257/365:I was rushing out of the house to take the cake to homegroup so I didn’t get any pictures of the slices. But it was heavenly. I’m sure I’ll be making it again. Maybe in January so I can celebrate MY fall weather!