Wednesday, October 23, 2013

Pumpkin Cake

This Pumpkin Cake was a recent hit with the Miami Dolphins Ladies at my house in Florida. We gathered to watch the Dolphins game as the guys were playing on the road. I wasn't sure everyone would try it because it isn't a real looker, but everyone LOVED it!

This Pumpkin Cake is extremely moist, and boosts a great pumpkin flavor. With a sugary topping and glaze, the two are a perfect pair. The ladies ate this right up. The Pumpkin Cake even drew attention from my friend Christy, The Girl Who Ate Everything....That's saying something, as she is a Queen Foodie.

I found this recipe and borrowed the picture from 

Pumpkin Cake
Serves 18

⅓ cups Water
1 can Pureed Pumpkin (15 Oz) (NOT Pumpkin Pie Filling)
2 whole Eggs
1 Tablespoon Vanilla Extract (I used 1 1/2)
2 teaspoons Pumpkin Pie Spice (I used 3)
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract (I used 1 1/2)
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved. (like making caramel)

When cake is finished baking, poke holes all over, in the top, with a fork. (cake will still be hot). Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

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