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.

Servings:  15

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