It’s September on the East Coast. Do you know what that means? Well, I mean aside from going back to school, putting away all your white clothes, and celebrating International Talk Like a Pirate Day (seriously, mark your calendars), it’s almost Fall.
Did you hear me, people?
It’s almost FALL!
^Last year, on a hike.^
Please excuse me if I seem disproportionately excited for something that most “normal” people dread – the end of Summer, but I live for the Fall. Pretty leaves, pumpkins, cool nights, spices, and fireplaces? Summer ain’t got nothin’ on Fall.
And with that in mind, today I made a pumpkin cake. Yes, it’s the second day of September and already I’m breaking out the canned pumpkin and the pumpkin spice Hershey Kisses (of which I bought four bags)…who’s gonna stop me?! Certainly not you after you make this cake. It is super-duper-Alice-Cooper easy, starting with a boxed mix and all, which is simultaneously fantastic and dangerous. This cake is wonderfully moist, not too dense, and the chopped Kisses and cinnamon-vanilla glaze really give it that extra oomph!
I made this particular cake for a family gathering today…it’s a good thing I set aside a couple pieces for us to take home because the rest was demolished in under ten minutes. I served it with vanilla ice cream on the side, but I think it would be even more divine with some of Talenti’s Sea Salt Caramel (drool).
Anyhow, enough ranting for me. Make this baby and just try to tell me you don’t love the Fall!
Pumpkin Kiss Bundt Cake
Adapted from: Pinch of Yum
Yield: 16 slices
1 package yellow cake mix (I used Duncan Hines Classic Yellow)
1 can (15 oz) pumpkin puree (I used Libby’s)
1/2 teaspoon baking soda
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1 package Pumpkin Spice Hershey Kisses, coarsely chopped (save a few for garnishing the top, if you like)
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon milk
1. Preheat oven to 350.
2. Mix first set of seven ingredients together using an electric mixer. Beat for 3-4 minutes. Add chopped kisses, fold in by hand. Pour into greased bundt pan (I used a Nordic Ware Heritage pan, which has a 10-cup capacity, and the cake was beautiful. Most regular Bundt pans have a 12-cup capacity).
3. Bake cake for 45 minutes.
4. Mix last 4 ingredients to make the glaze while cake is baking. Let cake cool completely. Drizzle with glaze. Devour.