Here in TEXAS, the temperature has been a brutal 90-100+ degrees for the last few months. Well, according to the news reporters, the weather should be dropping significantly to a comfortable temperature this weekend.
So with cooler weather, August behind us, and Starbucks bringing out their Fall drinks, it is officially Fall in my book. It is my favorite season and I love everything about it!
To start off the season right, I decided to make a pumpkin spice cake. I took an extremely easy recipe from my sister-in-law, Kerry, and the icing idea from one of my favorite recipe blogs, put them together, and wa-la…
Pumpkin Spice Cake with Cinnamon Cream Cheese Icing
Spice Cake (I’ve only found Duncan Hines to have this)
1 15oz can of Pumpkin (100% pure)
1 jar of cream cheese frosting (I use Pillsbury)
1 Tbsp of Cinnamon
How To Make It:
Mix the spice cake and pumpkin with a mixer. It may seem sticky at first, but it blends well (it won’t be the consistency of cake batter though).
Pour (more like spoon) the mix into a greased bundt pan and evenly smooth it out. Bake at 350 degrees for 40 minutes or until a toothpick comes out clean. This is a very moist cake. Let it sit in the pan for 10 minutes to cool a bit. Then turn it upside down to put it on a serving dish to finish cooling.
To make frosting: Remove the foil and lid from the container. Heat icing in microwave for 15 seconds so it’s creamy. Stir in the cinnamon and ice the cake!
Enjoy and Happy Fall (even though it’s September 7)!
Oh and the best part…it’s a budget friendly recipe. I had to buy the first 3 ingredients and it cost me $5.54. And that’s at Kroger. I didn’t want to deal with Walmart (it was 5:30pm), so it would have been even cheaper if I went there (under $5).
|This is what it looks like in the pan BEFORE you bake it|
|AFTER you bake it|
|The cake with the icing in my pretty bundt pan/punch bowl!|
|Of course I had to test it and make sure it was good…Definitely! It would go great with a cup of coffee and friends!|