After seeing Nashville and realizing that in place that aren’t New Orleans (where it’s going to be 80 degrees tomorrow) are experiencing fall, I had a need today to have little bits of things that remind me of fall. And since I still can’t seem to locate my sense of humor, I’m going to share with you a lovely simple fall recipe, because really, you should make this. My mom gave me the recipe, the first time she made it was for Thanksgiving a year or two ago. After frosting the cake the grabbed the cinnamon sugar out of the cabinet to sprinkle on top and about halfway through covering the cake in a generous blanket of what she thought was cinnamon sugar, she realized she had in fact, grabbed garlic powder. She claims she scraped the frosting off and re-did it, but it absolutely had a garlic after-taste. So here’s the recipe. I prefer it sans-garlic.

Pumpkin Cake

Ingredients:
-One small can of pumpkin (I don’t remember how many ounces, but you can get the big-ass can or the small can of pumpkin puree NOT pie filling, and you want the non-big-ass one)
-One spice cake mix
-Cream cheese frosting (absolutely optional)

Directions:
-Put cake mix and pumpkin into bowl. Mix. Pour (it will be thick, so it’ll be more like scoop) the batter into a greased 9×13″ pan. Bake according to cake mix directions. You can’t undercook this, there are no eggs in it, so it’s okay if it’s soft, it’s much more dense than a regular cake.
-When cool, frost with cream cheese frosting. Or don’t. Or if you’re one of those health freaks, you can put a dollup of cool whip on it. Or nothing, because it’s pretty good alone too.

Pictures could be forthcoming, but considering the number of things I should be doing right now and the vast quantities of cake I’d like to eat over the next day, that seems dubious at best.

Enjoy!

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