This is so good! Perfect for fall! I made it for friends over the weekend. This is best made the day you are going to serve it and is maybe good for one day after. The cake is so moist that it gets soggy after a couple days. Bring this to any fall event and you are sure to bring none home with you!
- 1 yellow cake mix
- 1 can (15 oz.) pumpkin (NOT pumkin pie mix)
- 2 eggs
- 2 teaspoons pumpkin pie spice
Mix all ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 for 30-35 minutes or until toothpick in center comes out clean. Cool completely before adding glaze.
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1-2 Tablespoons milk (start with one and gradually add until you have a workable consistency)
Whisk all ingredients together and pour evenly over cooked cake. Refridgerate if you like. (I did.)
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