Two Ingredient Pumpkin Cake with Apple Cider Glaze. This Two Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds. Maybe you should make two. Just a suggestion. If you are an elitist foodie, I dont know what to tell you other than to check your tude at the door. Were going simpleton today. Save your hate mail for some other food blogger I really dont care that you would never subject yourself to a boxed cake mix. I am not super human and sometimes need something amazing but quick and convenient. Ive found it. I saw this recipe for Two Ingredient Pumpkin Cake with Apple Cider Glazeon Robin Sues blog, Big Red Kitchen, I knew I had to give it a shot. It sounded wonderful, but cake mix and a can of pumpkin  A cake without eggs and oil and less fat  I was leery but because I trust Robin Sues opinions my gut feeling was its going to be fabulous. I baked the cake, made the glaze, took some pictures and had my first bite. The cake was still warm and let me just say I was blown away. It was amazing.   It tasted as if it were made with eight sticks of butter. I could not believe it lacked oil. After that bite I immediately threw down my fork I can be very dramatic and called my friend Tarri. I told her I was bringing over a cake, AND not just any cake. I knew I could not be left alone with this cake, I would eat it all. I wouldnt sleep unless this cake was gone. Tarri and her family graciously accepted my offer and finished the cake immediately. Thank goodness. Trust me here, this is good enough to serve at Thanksgiving. Lets make it together shall we. Broccoli Side Dish. Heres what you will need for the cake Yellow cake mix and a can of pumpkin puree. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased  7 x 1. X 2 pan.   This is the small, rectangular sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 3. 50 degrees for 2. These Pumpkin Nutella Cookie Bars will knock your socks off Theyre full of rich pumpkin flavor and filled with gooey Nutella How long does food last past its printed date Information on sellby, useby, bestby and other dates and how to calculate the actual shelf life of food. Mine turned out sticky as well but I found that when it cools in the fridge it does get better. I used powdered sugar on my hand to keep it from sticking to me and. Maintain-a-Carved-Pumpkin-Step-2-Version-2.jpg/aid1568626-v4-728px-Maintain-a-Carved-Pumpkin-Step-2-Version-2.jpg' alt='How Long Does Pumpkin Last In The Fridge' title='How Long Does Pumpkin Last In The Fridge' />Do not over bake. Here it is right out the oven. It looks like a regular cake, but its really not, its better. Let cool for 5 1. Make the glaze while youre waiting. Heres what youll need  Apple cider, powdered sugar and pumpkin pie spice. Combine 1 12 cups powdered sugar, 3 Tablespoons apple cider and 34 teaspoon pumpkin pie spice. Glaze should be thick but pourable. Pumpkin Bars with Cream Cheese Frosting are light and fluffy, topped with a rich, creamy frosting decadence, for an exquisite, heavenly result. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. See the glaze  I would have licked this dish clean. Sinful looking isnt it They like it. You will too. Recipe from Serves 4 6. Ingredients. For the Cake 1 can 1. For the Glaze 1 12 cupspowdered sugar. Tablespoonsapple cider. Directions. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 1. X 2 pan. This is the small, rectangular sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 3. 50 degrees for 2. Do not overbake. Let cool for 5 1. Make the glaze while youre waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature. This recipe has also been featured in Parade Magazines 1. Irresistible Pumpkin Flavored Cakes for Fall. Check Here For Even More Easy to Bake Cakes. Pumpkin Pie Dip Skinnytaste. Everything you love about pumpkin pie, made into a light and fluffy dip. Perfect for dipping apple wedges, graham crackers or gingersnaps. This ones an oldie from the archives. I made it on Halloween to bring to a friends and figured Id revive it from the archives for those of you who havent tried it. Its a great dipdessert to bring to a party, and would also be great for Thanksgiving. Smart Points. 10. Total 2. 0 minutes. Everything you love about pumpkin pie, made into a light and fluffy dip. Perfect for dipping apple wedges, graham crackers or gingersnaps. Ingredients 1. 5 oz can pumpkin. Greek yogurt Fage8 oz Truwhipcut up apples, for dipping. Directions Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in Truwhip and chill in refrigerator until ready to eat. Nutrition Information. Yield 1. 2 servings, Serving Size 12 cup. Amount Per Serving Smart Points 5. Points 3. Calories 1. Total Fat 4g. Saturated Fat g. Cholesterol 1mg. Sodium 1. Carbohydrates 2. Fiber 1g.