Tuesday, October 1, 2013

The Incredible Pumpkin Cake

I know I've been AWOL as of late but life just got in the way :) Well it's October, a perfect month to get back into the swing of things. I'm gonna start with pumpkin of course and this cake will not disappoint you. This cake is moist and the topping and incredible glaze take it to the next level. Not your average "pumpkin cake"...promise.
1/3 c water
1 c Pureed pumpkin (not pie filling)
2 eggs
1 tbsp vanilla (divided)
2 tsp pumpkin pie spice
1 bx yellow cake mix
1c brn sugar- divided
1 tsp baking soda
1/2 c flour
1/3 c chopped walnuts
4 tbsp butter (melted)
1/4 c sugar
1 tsp vanilla
1/4 c heavy cream
In a large bowl mix together : water, pumpkin, eggs, 1 tsp vanilla and 2 tsp of pumpkin spice. Blend it all together. Now add cake mix and baking soda, mix until incorporated.
Grease a 9x13" pan with butter or spray. Pour your batter into prepared pan and set it aside.
In a small bowl mix together 1/2 c brown sugar, 1/2 c flour, chopped walnuts and melted butter. Now using your fingers, sprinkle crumbs over the batter. I gently pressed on crumbs to stick them into batter a little.
Bake at 350ยบ for 25-30 minutes or until toothpick tester comes out clean.
While cake is baking make your glaze. Pretty simple, just mix 1/2 c brown sugar, 1/4 c granulated sugar, 1 tsp vanilla and 1/4 c heavy cream in a saucepan. Bring mix to a simmer and stir until sugars are dissolved.
When cake is done, poke holes all over the top of the cake with a wooden dowel, pour glaze all over top of cake. Make sure you get it in all those tiny holes.
Serve warm, room temperature or chilled with a dollop of whipped cream....not that it needs it at all.
Linking up with:
Foodie Fridayfoodie friday

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