Two-Ingredient Pumpkin Cake

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Looking for a simple dessert recipe for this year’s Thanksgiving Feast? Well look no further! Not only is this dessert easy to make, it is also healthier than your average Pumpkin Pie. No eggs or oil are required to mix up this delicious cake. We all know that Thanksgiving dinner is a hefty meal, so why not lighten up the dessert?

Two-Ingredient Pumpkin Cake with Apple Cider Glaze
Originally from Robin Sue’s blog, Big Red Kitchen
Recreated by Jamie and Therese from Page Hardware

For the Cake:
1 Yellow Cake Mix
1 15oz. can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider ( We used Bishop’s of course!)
3/4 teaspoon pumpkin pie spice

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.
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Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set. (We doubled the recipe).
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Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake!010

Let cool for 5-10 minutes in the pan, then flip onto a platter.
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Make the glaze while you’re waiting.
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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.

And that’s it! Try this cake with your family this year at your Thanksgiving feast. It’s moist with just a hint of pumpkin flavor. The holidays are stressful enough. Give yourself a break this year, and keep it simple.
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