This is my take on a two-ingredient pumpkin/cake mix cake that is making the rounds of food blogs. I didn’t have yellow cake mix and used chocolate fudge instead with the addition of some pumpkin pie spices. The sauce is a simple confectioners’ sugar mixture using apple cider or apple juice.
This is a really nice dessert and 5 Weight Watchers Points/Plus based on 15 servings.
CHOCOLATE PUMPKIN CAKE WITH CIDER SAUCE
For the Cake:
- 18.25 box of chocolate cake mix (Betty Crocker Super Moist Chocolate Fudge)
- 15 oz. can of pumpkin puree
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1/8 tsp. ground ginger
For the Sauce:
- 1-1/2 cups powdered sugar
- 3 Tblsp. apple cider*
- Approx. 1 Tblsp. warm water
Preheat oven @ 350 degrees F
Grease a 9×13 baking pan
To make the cake:
Place the contents of the boxed cake mix, pumpkin puree, cinnamon, nutmeg and ginger into a large mixer bowl and beat for 2 minutes at medium speed.
Spoon batter into a greased 9×13 baking pan.
Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool in the pan on a wire rack.
To make the Glaze:
Combine powdered sugar, apple cider*, and warm water to make a smooth sauce.
*If you are lucky enough to have Boiled Cider on hand, it makes a tangy, full flavored sauce. I bought mine online at King Arthur Flour.
While still warm, cut cake into 15 squares. Serve warm or at room temperature with a tablespoon of the Cider Sauce.
For 15 pieces with 1 Tblsp sauce:
Diet Power: 189 calories, 2.5 g fat, 41.3 g carbs, 2.0 g fiber, 2.1 g protein.
Weight Watchers Points/Plus: 5