2-INGREDIENT PUMPKIN LOAF CAKE

 

Ingredients

1 box classic butter golden cake mix
1 (15-ounce) can pumpkin puree

Instructions

1. Using an electric mixer, combine the cake mix and canned pumpkin and mix on low speed to incorporate. Increase the speed to medium and beat for 2 minutes.

2. Spray 4 mini loaf pans with non-stick cooking spray. Divide the batter evenly among the 4 pans. Bake at 330ºF for 15 minutes, then reduce the temperature to 300ºF and bake for an additional 10 minutes of until a cake tester inserted in the center of the cake comes out clean.

3. Let the loaf cakes cool in the pans for 10 minutes, then remove from the pans.

4 servings

Chef’s Tips:

~For a delicious apple cider glaze, combine 1 1/2 cups of powdered sugar with 3 tablespoons of apple cider and 1/2 teaspoon of pumpkin pie spice. Mix to combine then drizzle over the loaf cakes.

~ For a simple cream cheese frosting, using an electric mixer beat together 1/2 stick (2-ounces) unsalted butter, 4-ounces cream cheese, 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Spread or pipe the frosting onto cooled cakes.

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