(this cake does not fall into the frugal or healthy categories At.ALL. it falls into the category of Desperate Times Call for Desperate Measures…. the desperate times in this case being when you’re a mother of two babies and have been yearning to bake something yummy and autumn-ish, but even going to the sink to get a glass of water is a ten minute process so the thought of baking is as intimidating as climbing Mt. Everest).
A friend of mine posted a link to a pumpkin cake with an apple cider glaze…. as soon as I read the post, I knew I had to make the cake. I had the cake ingredients (all two of them), but not the topping ones. Temporary sadness ensued, because who wouldn’t want apple on their pumpkin cake? Then I found a solution that made this cake even easier to make. The cider glaze may be superior, but for this time-crunched mama, this way pretty much rocks.
Four Ingredient Apple Pumpkin Cake:
* 1 box yellow cake mix
* 1 can pumpkin
* 1 can apple pie filling
* apple pie spices (my husband bought a jar of this before we were married…I keep forgetting we have it and just mixing up the combo of spices myself)
Mix the first two ingredients together well (I used my Kitchen-Aid and then I, ahem, let my 22 month old lick the batter from the whisk). Spread into a greased, square baking pan. Bake at 350 degrees for about 28 minutes. After removing it from the oven, let it sit for five minutes. Then carefully remove it from the pan onto a platter. Spread can of apple pie filling over it, then sprinkle apple pie spices over the top. It’s particularly good if you eat it warm over vanilla ice cream. OH so good.
(there are better and more detailed cake baking instructions at the blog linked to above…I’m more of an eyeballer. Sorry!)