It is that season when everything is “Pumpkin-delicious.” I mean even Starbucks has come out with pumpkin spice whip cream….who can say no to that!!! I find that I wanted an easy but tasty dessert that can jump on that seasonal banwagon. In college I remember a friend taught me how to make this super easy and good muffin. I sadly do not have a lot of kitchen things and one of them is muffin tins. So I tried to turn the muffins into a cake. Here is what I came out with…
Ingredients:
– Cake mix (when researching some said it had to be spice but I used a vanilla and added pumpkin spice)
– A can of pumpkin pie filling
-Pumpkin Spice (only if you are not using a spice cake mix)
– Chocolate chips (optional)
What do do now?
Pre-heat your oven to 400. Mix everything together (you do NOT need to use any thing that is not in the ingredients…meaning you don’t have to go through the cake mix steps).
Put the mixture into a greased glass pan (or muffin pan if you are making muffins).
Then put it in the oven. Keep an eye on it. It only took mine to cook in about 10 minutes. I used the brownie/knife method to be sure the center was done.
Once there was no uncooked mix coming out on the knife I pulled it out of the oven and let it cool for about 10-15 minutes in a cool location.
To make it a special dessert, I also made homemade Hot Cocoa, taken from the Hershey’s cocoa can. It was the perfect Fall dessert for a rainy October/November day.
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