This pumpkin cake has just become my new favorite dessert. There I said it! And yes, I ate a giant piece of it all by myself in the middle of the afternoon…..and ruined my appetite for dinner. But I just couldn’t help myself, one bite led to another and before I knew it *poof* it was all gone!
I happened upon the original recipe at The Big Red Kitchen and was very intrigued by it because it was so simple. So I put my spin on it and came up with a cake that has just three ingredients and a decadent topping that also has just three ingredients. The cake is just a yellow cake mix, pumpkin puree and pumpkin pie spice and the topping is creme fraiche, powdered sugar and pumpkin pie spice. The result is magically AMAZING! The cake is moist and delicious and when you put the spiced creme fraiche on top, it’s beyond good. I made my own creme fraiche, but you could certainly use store bought. The result is creamy, both sweet and tangy with a nice spice flavor.
Give this one a try for yourself and see what you think. If you haven’t already figured it out, I think it’s fabulous and makes a perfect fall dessert!!
Three Ingredient Pumpkin Cake with Spiced Creme Fraiche Topping
For the cake:
- 1 yellow cake mix
- 1 can pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup creme fraiche (click here for recipe for homemade)
- 1/4 cup powdered sugar
- 1/2 tsp pumpkin pie spice
Preheat oven to 350 degrees. Spray 8 ramekins (8 oz) or 1 11×7 pan with cooking spray.
Combine cake mix, pumpkin puree and pumpkin pie spice in a mixing bowl. Beat with a mixer for about 2 minutes until well combimed.
Spoon batter into prepared ramekins or pan.
Bake in preheated oven for 25 to 30 minutes until a toothpick comes out clean.
While cake is baking, prepare topping. Combine creme fraiche with powdered sugar and pumpkin pie spice.
Allow cake to cool for about 10 minutes. Then run a knife around the edge of the ramekin and invert cake onto a plate. Top with a generous dollop of the creme fraiche. Serve while still warm.
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