Wednesday, November 30, 2011

Pumpkin Pie Cake with Penuche Frosting

Am I the only one who mistakenly buys pumpkin pie mix instead of canned pumpkin? At least once a year? 

SO frustrating to get home and realize you can't make pumpkin scones, like you planned. However, as I discovered yesterday, all is not lost:

Thankfully, the result of combining one can of mistakenly purchased pumpkin pie mix with the box of yellow cake mix from the back of the pantry is... pretty spectacular. 

Add to that a little homemade penuche frosting...

Maybe press some walnuts on top...

Finally, try not to eat an unspeakable amount of the leftover frosting.

(I suppose you could skip the frosting; dust some powdered sugar on top, and it'd be more of a tea bread.) It would also work as muffins or cupcakes, too. Just time your baking in different pans by the guide on the cake mix box.

I'm thinking muffins. With chocolate chips. 


I box classic yellow cake mix
1 c. milk
3 eggs
1 can pumpkin PIE MIX

Preheat oven to 350 degrees F. Grease and flour bundt pan. Combine cake mix, milk, eggs and pumpkin pie mix. Beat on low speed with electric mixer 30 seconds, then on med. high speed for 2 minutes. Pour into prepared bundt pan and bake for 35-40 minutes, until slightly browned on top, and toothpick comes out with just a few little crumbs attached. Let cool before turning out of pan and frosting.

1/2 c. unsalted butter
1 c. brown sugar (I used dark brown)
1/3 c. milk
1 1/2 c. sifted powdered sugar

Melt butter in med. saucepan, add brown sugar and bring to a boil. Boil for one minute, stirring constantly. Reduce heat and add milk. (Add less milk here if frosting is for cupcakes - maybe 1/4 c. The more milk, the runnier the frosting.) Bring to a boil for another minute, stirring constantly. Cool to lukewarm, and add powdered sugar, more or less to your taste and desired thickness.

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