Pumpkin Season continues? Pumpkin Cake

The Pumpkin Eaters in my family celebrate the fall arrival of everything pumpkin flavored and hang on to the season for months! So, this weekend we had another serving of Pumpkin Cake. In defense of using this recipe in January, son-Clint had missed its first round of it and this recipe made a quick and easy dessert for an unplanned Saturday evening dinner.

Pumpkin Cake with Cinnamon Glaze

Cake Ingredients:

Spice Cake mix (18.25 oz. package)

Canned pumpkin (15 oz.)

2 large lightly beaten eggs

¼ cup sugar

Glaze Ingredients:

1 cup powdered sugar

1 tsp. ground cinnamon

2 Tbs. whole milk

Instructions:

Preheat oven to 350 degrees. Generously grease a bundt cake pan.

In a large mixing bowl, mix all cake ingredients together with an electric mixer until well blended, about 2 minutes. Pour into prepared pan and spread evenly.

Bake in preheated oven for about 40 minutes or until a knife inserted in center of cake comes out clean.

Meanwhile make glaze by combining all glaze ingredients in a small bowl and mixing until smooth.

When cake is cooled, drizzle with glaze and serve. Store any left overs in the fridge.  

 

Batter in pan ready for baking

Baked  just right. Ready for glaze.