Well, ya know. Sometimes I wonder why I have the need to re-try a recipe. And don't ya just hate it, when your mind haunts you. I tried this recipe last year. Failed to review it because I didn't
want to bash the recipe, nor did I want to look like a total fool on really one of the simpliest recipes ever.
Something told me...make it and you will see.
Okay... So now that I have, I have to blog about it. Last year, my results were aweful. I placed it in a bundt pan, and normally I can say, I don't have many flops in the cake departments...usually
it's over baking, and not under baking. Which is probably what went wrong...so I thought.
Anyways, this time around I had success, with very good results...could it be the altitude? Nope, probably not. Could it just be good karma...possibly, but then I realized. Really what it was. My
pan and not monitering the process in baking right. I will never make this cake again, in a bundt pan. It's my sole belief, that it takes longer to bake if done so.
So going forward with this recipe, I chose to use a thinner baking pan. And a 9x13 really is to big for this cake batter. I want to say that my Perfect Brownie pan, the largest one that company
makes, is perfect. Plus I love the removeable bottom. I believe it's an 8x10 size pan. And it made it so easy to remove the cake when it was done. However the bottom was super moist even after the tooth pick test.
Two Ingredient Pumpkin Cake
2 ingredients: 1 can 15oz pure pumpkin & 1 box spice cake mix.
Preheat oven to 350 degrees & spray pan with non-stick spray, then set aside.
1. Open can of Pumpkin, place in mixing bowl.
2. Open spice cake mix, pour into bowl with pumpkin.
3. Turn on your mixer and mix the 2 ingredients together, thoroughly.
4. Place batter into pan and spread evenly. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the
Notice the photo on the left? It's the batter prior to baking. The photo on the right is when it's done. The one thing you must know and understand. Is it doesn't rise. And I think that's where
I thought I failed the 1st I made it last year. And well the cake then fell apart and was a total mess. This time I saw that it looked virtually the same but the tooth pick came out clean.
It didn't release very well from the pan, because it was super moist, but it was done. And sure wasn't soo pretty either. So I took a round biscuit cutter, and cut 2 circles, placed some fresh buttercream
frosting in between the layers, dusted powdered sugar and cinnamon over the top and called it a day.
My kids loved it...all 4 of them. I was surprised my son liked it to be honest because he doesn't like much pumpkin. My husband...totally didn't care for it because he hates pumpkin and the spice
was very mild in the cake. Had I added extra spices to the batter, he might have liked it.
But the recipe was a totally success. I will say. I will avoid the bundt style pans in this recipe. And that's my preference. I commend others that have success with this recipe as a bundt. Just
won't be doing that for this house. From my country mountain kitchen to yours.