Saturday, September 22, 2012

Two-Ingredient Sugar Free Pumpkin Cake with Apple Cider Glaze

As usual, I came across an interesting pin on Pinterest that looked both delicious AND easy. I decided to try it out to take to a party this evening, but the host is diabetic so I wanted to try to make it a little more diabetic friendly.

The original recipe called for "a" cake mix, she used a yellow cake mix. The blog that the pin came from used a yellow cake mix with Pudding In The Mix!!.

I found a sugar free yellow cake mix the same brand the other bloggers used, and I grabbed a box of sugar free cook-n-serve vanilla pudding out of the cupboard. The glaze is NOT sugar free, but at least you can control how much glaze you get, if you want to.

Here's how I made it, today:

Two-Ingredient Sugar Free Pumpkin Cake
  • Pillsbury Moist Supreme Sugar Free Yellow Cake Mix 16oz
  • 15 oz can 100% pumpkin- puree, (NOT pumpkin pie filling)
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 8x8 inch baking dish. Bake for 35 minutes (start checking at 25 minutes) or until tooth pick comes out clean. (If you bake in a shallower, longer pan it will not take as long to bake through) Do not overbake! 

Cool partially before glazing, the hotter the cake the more the glaze will soak into it. Serves 9 or 16 depending on how you cut the slices. :)

Apple Cider Glaze
  • 1 cup powdered sugar
  • 2 T. apple cider
  • 1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour some glaze over Pumpkin Cake letting it drizzle down the sides of the cake, reserve the rest for serving. Let set before covering.