It’s been a while since I’ve posted a recipe, but will Fall on it’s way — and cooler weather in Chicago — well, I couldn’t wait to get an early start on it. And what’s more Fall than pumpkin everything?
Pumpkin seems to have become a polarizing part of Fall. Either you absolutely love it and have to have every single pumpkin flavored thing possible… Or you loath is so much you begin to despise the people who love it.
Anyway, I tend to fall on the love side of pretty much all squash. I mean, I’m just as excited about acorn and butternut squash as I am pumpkin. But, yes, I do love making some pumpkin stuff. And thus…
The easiest Pumpkin Spice Cake you’ll ever make. So seriously not joking.
Spice cake mix
Yep. That’s it. That is completely it. I’ve done this trick with other cake mixes, but, well, this one was a little too obvious not to do.
All you have to do is mix the pumpkin puree with the cake mix, then bake according to the directions. And while the box emphasizes how moist it’ll be, any cake mix made with pumpkin are definitely really moist.
Now, tips I do have: wait until the cake has cooled before you ice it. I made the mistake of not waiting… so I don’t actually have any good pictures of the whole cake as a finished product… But here’s one slice — and please ignore the icing mess. (Which, cream cheese frosting is the best on this.)
Now, in previous times I’ve done this with just plain cake mixes, I add in the pumpkin pie spices. And generally chocolate chips.