A New Take on Pumpkin

Pumpkin pie is America’s staple dessert throughout the holiday season. Pumpkin is a wonderful fall flavor and mellow enough for everyone to enjoy which is why it takes on a starring role at most Thanksgiving feasts. However, I’ve never been a fan of pumpkin pie due to the texture. I adore any kind of cake, so I decided to take the flavor profile of a pumpkin pie and translate it into a cake, while kicking it up a notch, as Emeril would say. If you’re not a fan of pumpkin pie like me, or just want to try something new, then my easy pumpkin spice cake should do the trick.

Pumpkin Spice Cake

Ingredients:
1 package of spice cake mix
1 tub of cream cheese frosting
1 15 ounce can of pureed pumpkin
¼ cup of water
3 eggs
Pumpkin pie spice

Directions:
Preheat oven to cake package’s recommended temperature.
Open the can of pumpkin, setting 1/3 cup aside. Combine the cake mix with the remaining pumpkin, eggs, and water. Add 1 teaspoon of the pumpkin pie spices. Stir until the all the cake mix is moistened. The cake batter with be very thick, closer to the consistency of a brownie batter. Pour into a greased baking dish of your choice.
Bake cake for the amount of time recommended on the box or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool.
For the icing, combine the cream cheese frosting with reserved pumpkin and a teaspoon of the pumpkin pie spice blend. Frost the cake. If desired, lightly dust frosted cake with either more pumpkin pie spice or cinnamon. Voilà! Enjoy!