Happy Fall Y'all!
I love that saying, and I love October in North Carolina. October brings off season, fall colors, and Halloween.
I know the minute there is a chill in the air, many of my friends are rushing to get a taste of the Pumpkin Spice Latte from Starbucks, but I'm going to let you in on a little secret.... I don't like the Pumpkin Spice Latte.
I know! The horror!
It's just not my thing.
Neither is pumpkin pie, actually.
I don't detest pumpkin, though. I actually LOVE pumpkin cake.
I started making pumpkin cake in the fall the first year that Elliot and I were married. I started out with pumpkin cupcakes and expanded to the pumpkin cake you see here.
My husband does not have much of a sweet tooth. I have baked numerous things for him and our kids, and I honestly am surprised any time Elliot goes back for seconds. When I make this cake, he always goes back for more.
It's a pretty simple recipe, too. This cake is so good, even people that don't like pumpkin pie will like it. I hope you enjoy!
1 package of cake mix (I usually use yellow cake mix or vanilla cake mix)
3/4 cup white sugar
1 tsp pumpkin pie spice
1/2 cup vegetable oil
1 15 oz can of pumpkin
1/4 cup of water (preferable bottled or filtered)
Preheat oven to 350. Spray pan with cooking spray or use liners if making cupcakes.
Mix together cake mix, sugar, pumpkin pie spice, vegetable oil, pumpkin, water, and eggs until blended. Transfer to pan.
Bake in oven for the amount specified on the box. Check after the minimum amount of time by inserting a toothpick. When toothpick comes out clean, cake is ready. If toothpick doesn't come out clean, keep checking in 5 minute increments until ready.
Let cool on a cooling rack in pan for 5 minutes then remove from pan.
For the bunt cake, I topped the cake with a dusting of powdered sugar. When I make cupcakes, I top them with cream cheese frosting.