Last weekend, I found myself in quite the predicament. A last-minute Halloween party invitation turned into a potluck challenge, and I suddenly realized I hadn’t prepared anything. I didn’t want to just grab something from the store—though it’s tempting when you’re pressed for time—and decided to get creative with what I had in my pantry.
After rummaging through the shelves, I spotted a can of pumpkin puree and a dusty box of spice cake mix. The idea of making pumpkin bread came to mind, but I wanted to try something a little fancier. That’s when inspiration struck: why not combine the two?
With my kids eager to help, I handed them wooden spoons and let them dive into mixing the pumpkin and spice cake mix. They were thrilled to be part of the process, even though I had to snap a few photos before things got too messy.
Unfortunately, this was my first attempt at baking in our new house, and the old oven wasn’t exactly cooperating. The first batch turned out undercooked, leaving us with a crumbly mess. Disappointed but determined, I tried again the next day, this time armed with an oven thermometer. It made all the difference!
This time around, the cake came out perfectly moist, with just the right balance of pumpkin and spice. To finish it off, I mixed up a simple glaze using apple cider, powdered sugar, and a hint of pumpkin pie spice. If you don’t have apple cider, you can swap it with milk or heavy cream—it won’t taste quite the same, but it’ll still be delicious.
For anyone looking for a quick and easy dessert for their Halloween celebration, this recipe is a lifesaver. It’s a cinch to put together, and the results are absolutely worth it. Here’s how you can make it yourself:
**5 Ingredient Pumpkin Spice Cake with Apple Cider Glaze**
*(Serves 8-10)*
**//Ingredients:**
- 1 (15 oz) can of pumpkin puree
- 1 box of spice cake mix
- 1 ½ cups powdered sugar
- 3 tablespoons apple cider
- A pinch of pumpkin pie spice
**//Instructions:**
1. Preheat your oven to 350°F (175°C). Grease a bundt pan generously to prevent sticking.
2. In a large bowl, thoroughly mix the pumpkin puree with the spice cake mix. Do not follow the instructions on the box; simply combine the dry cake mix with the pumpkin.
3. Pour the mixture into the prepared bundt pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake cools, prepare the glaze by whisking together the apple cider, powdered sugar, and pumpkin pie spice. Add more cider or sugar as needed to achieve a pourable consistency.
5. Once the cake is completely cooled, invert it onto a serving plate. Slowly pour the glaze over the top, letting it drizzle down the sides.
Slice and serve warm or at room temperature. This cake is perfect for feeding a crowd or enjoying with your family. The flavors are cozy and autumnal, making it a great addition to any fall gathering.
I hope this helps save you from last-minute stress at your next party! Let me know how it turns out if you give it a try.
Happy baking,
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