I like pumpkin dessert for what it symbolizes: Fall, coziness, a fire crackling in the fireplace, big comfy sweaters, cold weather, a good book and a lazy Sunday afternoon. I like baking with pumpkin because it means my favorite time of year is finally here and I love the smell of pumpkin spice because it reminds me of my childhood trips to Apple Hill and makes me miss home, or in my case this year, happy to be home!
I have one problem with pumpkin, however. I don’t really like the taste. I think I’ve convinced myself I like it because, as mentioned above, I like what comes with it. But, I don’t like pumpkin.
Just recently I was at my aunt’s house and her neighbor, who is a great cook/baker and makes some delicious food, brought over a homemade pumpkin pie with homemade whipped cream. And just as my mother would have done, I ate all the whipped cream and the crust (the best part of any pie, no matter the filling). I just have one problem with taste of pumpkin: sometimes it tastes too pumkin-y.
I have this problem with turkey too. I rarely eat turkey on Thanksgiving because sometimes turkey tastes too much like turkey. I know that sounds strange, random, and weird- but it’s true!
Anyway, I don’t like too much pumpkin taste but I do like a little. Which makes this cake perfect! It’s based off my aunt’s famous Applesauce Cake, a McHale family staple, and it’s super easy to make! This cake is very moist and for those who would like more of a pumpkin flavor, just add more of the pumpkin pie filling. Also, you can add the sugar glaze or dust the top with powdered sugar. Just depends on your mood when you bake it- both ways are tasty!
This recipe involves a cake mix and fun fact about boxed cake mixes: Cake mixes were originally designed to where a person just needed to add water. However, housewives in the 1950s felt they weren’t doing enough so more steps were added to the back of the box. Cool, huh??
I hope you enjoy this Pumpkin Spice Cake! It’s tasty and makes the house smell amazing as it bakes. Amy, this is for you!
- Duncan Hines Spice Cake Mix
- 1 small package vanilla pudding mix
- 3/4 cup pumpkin pie filling
- 1/3 cup oil
- 4 eggs
- Pre-heat oven to 350 degrees and grease bundt pan
- Mix all ingredients in mixer
- Pour in pan and bake for 40-50 min.
- Cool on rack before adding the sugar glaze
- In bowl, mix together 1 cup powdered sugar, 1/4 tsp, almond extract, 1 tbls. warm milk and cinnamon. (I don’t measure the cinnamon because it makes me feel like a professional to wing it!)
- Drizzle over cake and enjoy!