Let me give you a little back story. My sister in law made these pumpkin spice cakes last year for an afternoon with family and I was addicted. They are moist and sweet and are one of the few treats I enjoy that does not contain an ounce of chocolate. She told me they only contained 2 ingredients and were so simple to make, so I wanted to try. A few months flew by and come Christmas season I hadn’t made them. But I got lucky because as my Christmas gift, my sister in law printed the recipe, bought me the Pampered Chef pan (she used), and the 2 ingredients I needed to make them! Now, that is my kind of gift…I was giddy! Shout out to Aimee for finding the recipe, sharing it with me, and getting me a creative and useful gift that I can use over and over every year!
This is in fact a Pampered Chef recipe, but I had to tweak it as the baking time was not long enough. Next time I am going to increase the temperature and hopefully bake them for intended time (20-22 mins). You use any cupcake pan or even loaf pan, as I’ve seen people make pumpkins loaves as well. You really can’t mess these things up!
Pumpkin Spice Cakes
1 package (16.5 oz.) spiced cake mix (I use Duncan Hines)
1 can (15 oz.) pumpkin
Optional toppings: cream cheese frosting, powdered sugar, ground cinnamon, caramel sauce (I use cream cheese frosting and pumpkin spice)
Preheat oven to 325 degrees F and spray pan with nonstick cooking spray.
Combine the cake mix and pumpkin (mixture will be thick).
Divide batter evenly, scooping it into wells of pan.
Bake ~30 minutes or until wooden pick inserted into the center comes out clean.
Remove pan from oven and let stand for 5 minutes.
Remove cakes from pan and place on cooling rack.
If using a topping, do not add until the cakes are completely cool.