I make this pumpkin bread/cake a lot because it is tasty and has a good, dense texture. Oh! And because it uses just two ingredients: a cake mix and a can of pumpkin puree.
Servings: 1 big one or 2 smaller onesPrep Time: 3 minutes Cook Time: 50 minutes to an hour
1 cake mix (or homemade cake mix equivalent)
15 oz. pumpkin puree
This time I used spice cake mix, but you can make it with anything. If you use chocolate, it will taste more like chocolate than pumpkin, with it will still have the nice, dense texture this recipe provides.
Get a cake mix (or use the recipe Suzanne has given us for homemade cake mix).
Add a 15 oz. can of pumpkin puree (not pie filling).
Blend until they are combined.
Pour into a greased/sprayed pan, then bake it in the oven at 350 degrees for 50 minutes to and hour.
That’s it — you have pumpkin bread. Or cake. Whatever.
Sometimes I make it in a bundt pan, but most of the time I just do it in a loaf pan.
Sometimes I use frosting, sometimes I sprinkle it with powdered sugar, and sometimes I leave it plain.
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