Easiest Cake. Period.

Hi all. Took three rounds of trying to get this post in place. Somehow the formatting wound up mixed up. I won’t fight with software, but I might have happened on some understanding about plain text vs. HTML. Honestly, almost everything I’ve ever learned about a computer has been incidental.

Let’s move on, folks. I’ll celebrate later.

Hope those of you who celebrate had a hoppin’ Halloween! With trunk-or-treat in my neighborhood, I didn’t see a somewhat steady stream of trick-or-treaters until almost 6:30 PM. And I never thought I’d miss taking kids out candy-seeking, but… 😦

Kids on halloween 2013 My older guy–2nd in from the right–and his buds turned a friend’s garage and lawn into the neighborhood haunted house and ghouled it all themselves. Have a feeling a lot of little kids lost sleep that night. Some though, walked right up for candy, no apprehension at all! 

So one of my favorite teacher friends brought in a cake for our teachers’ Halloween breakfast–ever eat pudding by holding it in your hand?

I’d say that’s almost what this was. A texture like I’ve never had. My teacher friend kept asking about how to top it.

 It.

Needed.

Nothing. 

Cake mix. Canned pumpkin pie mix. A ‘little’ evaporated milk.

Of course I had to try it. Of course I made my tweaks to the recipe. (Drives hubby nuts but he doesn’t eat most of my stuff anyway, whether I stick to a recipe or not.)

Then Stacey asked about it, so…

Here’s my version:

One box white cake mix (yellow tastes too strong for my preferences)

One 15 oz can of pumpkin. (Pumpkin pie mix is already sweetened. Figure using the ‘mix’ will yield a much sweeter dessert.)

I added, IDK, 1/8th cup of buttermilk to make it easier to stir?

Combine the ingredients in a bowl and stir until fully combined/incorporated. Batter will be thick. You’ll probably need to scrape one scapula with another to get the batter into a pan. (I used an OVAL 9 x 13 pan; didn’t have the 11x7x2 one of the recipes I read called for. It worked fine.)

Bake at 350 about 25 minutes, or until toothpick inserted in center comes out clean.

Sprinkled brown sugar on top when done and covered with waxed paper to retain moisture. Tastes even better the next day, but then again, most things pumpkin do.

pumpkin cake I gave almost half away. Had to.

I’m thinking this would be awesome with freshly whipped cream or vanilla ice cream. I mean, is there an easier dessert for Thanksgiving?

Have a great day,

Joanna

Advertisements

8 thoughts on “Easiest Cake. Period.

  1. This looks so good, and talk about easy! I love pumpkin flavored baked goods, but nobody else in my family does, so I rarely make them. But I’ll have to try this. I’ve copied and pasted it (and will credit you on my recipe card 🙂 ). Yummy!

    Like

    1. My younger son likes them, so we share. Older son actually tried this one and says he liked it. It was kind of nice w/o the pumpkin pie spice, a little different.

      I get no credit. I copied the recipe too, I guess. Thanks and take care.

      Like

    2. My younger son likes them, so we share. Older son actually tried this one and says he liked it. It was kind of nice w/o the pumpkin pie spice, a little different.

      I get no credit. I copied the recipe too, I guess. Thanks and take care.

      Like

    1. LOL, that’s what I said. Then I couldn’t stop thinking about it until I made it. It’s THAT good. Thanks for stopping by!

      Like

    2. LOL, that’s what I said. Then I couldn’t stop thinking about it until I made it. It’s THAT good. Thanks for stopping by!

      Like

Comments are closed.