I have a confession to make. I hate baking. I don’t own a stand mixer, pastry bag, or even a whole set of round cake pans.
The thing is, I have a daughter now who loves to help in the kitchen. I let her help with things like putting sauce and toppings on a pizza, coating vegetables to roast, and mixing ingredients for dinner, but tasks with knives and raw meat get a little hairy. Things that start out with a baking mix are easier for her to do.
Now that it’s fall, it’s time for all things pumpkin and apple! So, despite the fact that I hate baking, I decided to make a couple of cakes with my daughter. And, if you’re not a baker like me, even you can handle these ones!
2 (or 3) Ingredient Pumpkin Spice Cake
Recipes for this cake are all over the internet. It’s so easy that I don’t even think it can be called a recipe, but here it is.
Ingredients:
- 1 can of pumpkin
- 1 boxed spice cake mix
- 2 eggs (optional – I didn’t go this route)
Directions:
If you’re using the eggs, combine eggs and pumpkin, then cake mix. Otherwise, just combine pumpkin and cake mix. No need for a mixer for this. Just use a big spoon and your elbow power. I think the eggs should make it fluffier, but it is just fine without them. Spray a pan of your choosing with cooking spray and follow the baking directions on a box.
I used a Bundt pan for this cake. I think it made it look more homemade. After you take it out of the oven, you can frost, or just add a little whipped topping. I used canned buttercream frosting. A powdered sugar glaze or caramel topping would be good, too, and probably make the cake look more homemade.
Apple Upside Down Cake
Ingredients:
- 1 box yellow cake mix
- Ingredients for cake mix that are listed on the box (usually eggs and oil or butter)
- Canned fried apples (I like the Sweet Harvest ones from Aldi’s)
- Brown sugar
- Cinnamon
- 1 stick of butter
I started out with the directions for a pineapple upside down cake. In a 13 X 9 pan, take a stick of butter and rub it all over the bottom and sides of the pan. Spread a layer of brown sugar on the bottom of the pan. Give a healthy sprinkle of cinnamon on top of the brown sugar. On top of the cinnamon, spread the contents of an undrained can of fried apples.
Next, prepare the cake mix and pour over the apples. To incorporate a little more apple into the recipe, substitute applesauce for the oil/butter or eggs. I also added about a tablespoon of cinnamon to the cake mix. I really feel like it could have used a little more cinnamon flavor after I tasted it, so follow your heart when measuring. Bake at 350 degrees for 42-48 minutes, until a toothpick or knife comes out clean when you insert it into the cake.
Now comes the scary part – getting it out of the pan. Right after you take it out of the oven, run a knife along the edges of the cake. Put a heat resistant dish over the cake and turn it upside down (I used a large cutting board). Leave the pan on top for about five minutes, then remove. Ta da!!!
Let it cool about 30 minutes before diving in. Serve with ice cream if you’re feeling decadent.
Both of these recipes are easy and can be made with the help of your little ones. They’re perfect for a Halloween or Thanksgiving work party, potluck, or just a weeknight family dessert. I hope these recipes make it a little easier to add some fall flavor to your life.
