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


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.