I am so sorry I haven’t had a post in a few weeks. Things have been getting busier and I have been trying to get the house in order for visitors through the upcoming holidays. I’m just about done with house stuff and that means lots more time for posting goodies and awesome deals on gift ideas will be posting very soon (and more often promise). 🙂
Hope to have Vanilla Bean cookies and peppermint cupcakes posted next week…and maybe more.
*Super easy recipe (especially when making while listening to Christmas music LOL)
⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Cake Mix (I was going to use yellow, but only had a box of Vanilla cake mix)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cup Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 tsp Vanilla Extract
¼ cups Heavy Whipping Cream
Preheat the oven to 350F.
In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan.
In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.