Easy One-Step Pumpkin Cake

It’s perfect timing, really. Now that Thanksgiving and the holidays are over, it’s high time to load up on some of those delicious grocery store sales.

You know: the $1 festive cake mix, the 50¢ box of candy canes. This time, though, it was the $1.24 canned pumpkin that caught my eye.

Veni vidi vici, suckers.

And then I wondered what exactly I could do with pumpkin.

I tried making a mousse, consisting of just pumpkin and marshmallows.

It was awful.

I tried eating it straight from the can.

It was worse.

I tried freezing it into a pumpkin ice cream.

It was actually worse than eating it straight, and I’m still absolutely confounded as to how that was possible.

So I threw some cake ingredients in a pan, stirred a little, and baked the thing.

It was… Wow.

This cake is so moist and the flavors melt together in your mouth so smoothly. It’s deliciously sweet and wonderfully warm with the powerful pumpkin and cinnamon duo. The best part is that this cake forms a sort of crust on the outside, a dark crunchy layer of caramelized sugar and pumpkin, that gets better with every passing day. It’s simply delightful.

Ingredients:

Makes one 9″ cake

• 1/2 7-oz. can pumpkin
• 2 eggs
• 1/2 cup vegetable oil
• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Step:

Mix together wet ingredients (the first 3), then mix in the dry. Bake for about 20 minutes at 350°F.

Beautiful!

What’s your favorite pumpkin recipe?

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