The other day I came across an idea on
However, I know I like hazelnut and pumpkin. I also like simple. Thus a cake is born. I figured if brownie mix + pumpkin = dense brownies (which would probably be absolutely fantastic if you just don’t add the spices!), then cake mix + pumpkin + egg would = fluffy cake. Ding ding ding!
Not quite as simple as a two-ingredient dessert, but still easy. (I’m not arguing healthy here, but how about we settle for less unhealthy?) Don’t have Frangelico? I’m sure the same amount of water + extract – vanilla, maple, hazelnut – would work just as well.
1 box yellow cake mix (I used Duncan Hines)
1-15 ounce can pumpkin
1/4 cup Frangelico (or liquid totaling 1/4 cup)
optional: 1 – 2 teaspoons cinnamon, dash nutmeg
Preheat oven to 350 degrees F.
Whisk all ingredients together until well-blended. Mixture will be quite thick.
Smooth into cake pan. I used a 9×11.
Bake according to directions on box, or until tester comes out clean. I baked for 28 minutes, which was a little underdone, but I that’s what I wanted.
Let cool and then frost with your favorite frosting.
1/2 cup room temperature butter
2 cups powdered sugar
1/2 teaspoon salt
1 teaspoon maple extract
Beat butter until fluffy.
Add powdered sugar in 1/2 cup batches until all is incorporated.
Stir in salt.
Beat on medium/high until fluffy.
Add maple extract, and stir at low speed to incorporate.
Add cream and blend in, a tablespoon at a time, until desired spreading consistency is achieved.