Since it's fall, I decided that I wanted to make some kind of a pumpkin bundt, but it needed to be pretty quick because I had lots of stuff to get done this evening. I pulled out my Citizen's Union Bank cookbook (it's my husband's workplace, and they made cookbooks as fundraisers for their Relay for Life team last year) and found a recipe to use as a starting point. I knew I was going to "doctor" whatever recipe I chose. You see, Saturday, David and I went to the 10th Annual Waford Bowl at our friend Brett's house. For the past 10 years, a bunch of our friends have been getting together to play football each fall. When we were young and carefree, all the girls played, and we played full tackle footbal with the guys. Now, the guys are getting older, and most of the girls have babies, so the game is now all guys, and it's flag football. Anyway, we always have more food than we can eat. My contribution was my Pumpkin Pie Dip with gingersnap cookies and graham crackers. We had lots of dip left over, but no gingersnaps or graham crackers. I didn't want to throw my dip away, so I decided to use it as a filling in my cake. It was just an experiment, but it worked out pretty well!
See that line that looks like it's not quite set? That's the pumpkin dip filling. I knew it wouldn't really show up, seeing as how it was pumpkin-colored, but you can taste it. It makes a nice addition to the cake. I'm pretty pleased with how it turned out. A quick drizzle of Dorie's maple glaze finished it off and made a nice little snack for David while he watched the UK game.
Here's the recipe for the Double Pumpkin Cake...I'll post the Pumpkin Pie Dip tomorrow (TWD will have to be WWD this week). Enjoy!
Double Pumpkin Cake
adapted from Lisa Mullins' Pumpkin Bread recipe
1 box spice cake mix
1 can pumpkin
3/4 cup sugar
1/4 cup water
1/2 cup oil
3/4 cup (more or less) Pumpkin Pie Dip
6 tbs. powdered sugar
2 tbs. maple syrup
Preheat oven to 350 degrees. Do not use mixer. Stir cake mix, pumpkin, sugar, water, oil, and eggs together. Pour 1/2 of the batter in a well-greased bundt pan. Top batter with Pumpkin Pie Dip, then cover with remaining cake batter. Swirl with a knife. Bake for 1 hour, or until cake tests done with a toothpick. Glaze cake with maple glaze.