I’m back to cooking healthier foods now, so you can all relax. No more bacon, I swear!
This dessert is super healthy and great for Fall. The glaze has apple cider in it and the cake is just a box of a cake mix and a can of pumpkin. I will add in some water to the cake mix, because the water makes the cake more moist. Sometimes the cake will be dense if it’s just the can of pumpkin. Others will add in some egg whites to the batter too. Throw in some pumpkin pie spice. This cake is probably best served warm, but it’s still good after it’s cooled. 🙂
Note: Gotta come up with my own cake mix. There’s too many carbs in the store bought version.
If you haven’t already go and check out the giveaway for my new cook book on the post below this one.
Recipe from Noble PigPrint
For the Cake:
- 1 Yellow Cake Mix
- 1 can (15 oz) pumpkin puree
FOR THE GLAZE:
- 1–1/2 cups powdered sugar
- 3 Tablespoons apple cider
- 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. Pour batter into a greased 7 x 11 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 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you’re 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. Cut into 15 equal slices. Serving size: 1 slice.
Points Plus: 4
MyWW points: Blue: 8; Green: 8; Purple: 8
- Serving Size: 1 slice
- Calories: 165