In my last post, I mentioned that I was going to bake a pumpkin cake, because I can. so I did. It was a pumpkin-shaped pumpkin cake, to be precise. It ended up looking like this:
It started off looking like this:
Yes, that’s a boxed carrot cake mix. I told you this was easy. You open the box, pour the mix into a bowl, and blend in the three ingredients on the back of the box:
In addition to these, all you need is 1/2 cup of pumpkin puree, so add that in, too, and mix well. Pour the batter into two greased 8″ pans, and bake at 350 for about 25 minutes. While the cakes are cooling, make the pumpkin frosting, which is also super easy:
2# conf sugar
1 cup shortening
1/2 cup pumkpin puree
1 tsp cinnamon
2 tblsp water
Mix all ingredients together in a large bowl, until smooth and creamy. The frosting will be the perfect orange color as is.
When icing the cake, keep the layers rounded, and keep the rounder one on top.
Add your decorations (stem, leaves, whatever you desire) and there you have it. A pumpkin-shaped pumpkin cake.
I love fall baking. So much pumpkin, so little time…