The loaf shown above is my idea of baking...quick & easy. I had some canned pumpkin in the pantry, along with a box of spice cake mix...I'm able to bake boxed cakes & brownies without too many failures, so we buy mixes if they are on sale. Well, I went to Google & typed in canned pumpkin + spice cake mix & got a recipe called "Two Ingredient Pumpkin Cake". Sounded good to me...all you needed were the can of pumpkin & box of cake mix. I read some of the reviews & some people added a few eggs or nuts & other things, so I figured I'd give it a try.
Since the cake needed to be refrigerated after baking, I used some disposable aluminum cake tins...the mini loaf size. They can be & are washed & reused here unless I'm giving a gift inside. I set the oven to 350 to preheat, sprayed the pans with cooking spray, set three of them onto a baking sheet & mixed up the batter by hand.
1 (18.25oz) package spice cake mix
1 (15oz.) can pumpkin
1 egg, lightly beaten
I added the egg because after mixing, the batter seemed a bit dry. If I had any applesauce around, I might have used some of that instead of the egg.
The batter fit into 3 mini-loaf pans & it took about 40-45 minutes for them to bake.
After cooling, I had to do a taste test.
