Today I'm thankful for Pumpkin Spice cake. I know it's silly. But, I LOVE pretty much anything pumpkin spice flavored! I was cleaning out the pantry yesterday and I came across a cake mix that was about to expire. I also found a package of Jell-O instant pudding Limited Edition Pumpkin Spice flavor I had bought last year. So, knowing I'm going visiting teaching later this afternoon, I decided to whip up some Pumpkin Spice mini-loaf cakes to take as a treat! I've been adhering to a strict diet, which I'm fairly certain does not include Pumpkin Spice Cake. But, who could resist the warm, moist crumbliness of Pumpkin Spice cake? I sure couldn't! Mmmmmmmmmmmmmmmm. It's sad to say, but little things like this make me happy.
FYI: For those of you who may be unaware, you can make pretty much any cake flavor your heart so desires. In my family, I grew up enjoying Pistachio cake. (Picture shown) But, I've taken the recipe and altered it to accommodate any flavor that Jell-O makes in an instant pudding flavor. Ergo Pumpkin Spice Cake the easy way!
To make flavored cake, all you have to do is take a white or yellow cake mix and prepare as normal. Fold in 1 small box of the desired Jell-O instant pudding mix. Bake as usual.
For frosting, you can choose whatever frosting you prefer. For pistachio cake, we usually take a regular sized tub of Cool Whip, another small box of same-flavored instant pudding, 2 T milk, and whip. And by whip, I mean, I just usually stir it all up together until it's spreadable. Use more milk if necessary. Sprinkle with crumbled walnut or pistachio pieces if so desired. Viola!