Two-ingredient Pumpkin Cake (A Kathi Post)

I am very excited that Fall is coming. Children in our county went back to school yesterday. I went back to school yesterday, too, but that's another story.

My pumpkin has grown really big. It's a Triple Treat variety, which means it's good for cooking, carving, and seeds. I use the Square Foot Garden method of gardening, and I trained my pumpkin vine up. It makes me happy to see an 8 or 9 pound pumpkin just hanging on the vine four feet off the ground!

It won't be long before my pumpkin is ready to eat. Here is a recipe I really like (and use a lot) because there are only two ingredients.

Use a boxed cake mix and a 15 oz. can of pumpkin puree (not pumpkin pie mix) or puree from your own homegrown pumpkin.

Seriously, just take the cake mix and add the can of pumpkin puree, then stir until it’s combined. 

Bake it in a greased pan in the oven on 350 degrees for 50 minutes to an hour, and you have pumpkin bread. Or cake. Whatever.

Sometimes I make it in a Bundt pan, but most of the time I just put it in a loaf pan 'cause I don't have to ask Jim to reach it for me.

Sometimes I frost it, sometimes I sprinkle it with powdered sugar, and sometimes I leave it plain and naked.
 
Anyway you make it -- it’s good!