September is here and so are the pumpkins. Leaves are beginning to dry or take on color, sumac is turning red--and all the smells of autumn waft in the air. Everyone knows I’m a fan of the taste of pumpkin whether it's pumpkin cookies or pumpkin pie (with lots of Kool Whip or ice cream to accompany it). Here is a little recipe for pumpkin cake.
Pumpkin Cake with Apple Cider Glaze
For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
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