Super pumpkin-y pumpkin cake! You're going to love how much pumpkin Stephie packed into one wonderful cake.
I have a confession: I am not typically a fan of pumpkin.
I know, I know! Blasphemy! But hang in there with me: most “pumpkin” flavored foods end up disappointing me. The “pumpkin” flavor is lackluster at best, leaving you with mostly the flavors of pumpkin pie spice. As much as I love cinnamon and nutmeg and all of those fall spices, they just aren’t the same thing as pumpkin to me.
However, I broke all of my pumpkin rules for this cake. What is so amazing that makes it worth breaking rules? Let me count the ways:
- The pumpkin really stands out. Because the pumpkin is swirled into the batter, what you end up with is a cake-pumpkin pie hybrid. Each bite gives you a little bit of moist, cinnamon-y yellow cake with a bit of creamy, spicy pumpkin. I just can’t get enough of it.
- We achieve a moist cake with homemade cake mix and homemade vanilla pudding mix. This also means that this cake is incredibly easy and also lacking in suspicious preservatives. I just can’t get enough of it.
- Two words: Cinnamon chips. Have you baked with these guys yet? They impart little bursts of cinnamon-y goodness into every bite. Folding them into the cake batter means that your cake is full of cinnamon flavor, which pairs perfectly with the pumpkin. I just can’t get enough of it.
Pumpkin and I are on speaking terms now, and we have this cake to thank for it.
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