There's never enough time to bake my cake and eat it too!
Did you have a good Halloween? Did you overdose on miniature candy bars and only exacerbate the situation by pouring a few too many witches brews down your gullet? Did you dress up as a slutty nurse / maid / cat / 18th century Victorian character and get all the groping you hoped for?
Good for you. You did America proud.
If you haven't already gotten your pumpkin fill, I highly suggest getting a box of our Everything But The Pumpkin, Pumpkin Spice Bread and whipping up this delightful variation. It's pumpkin-tastic, just like your costume was...until of course you ripped your hem, broke a heel and scraped an elbow on the treacherous walk / cab ride / debaucherous crawl home.
Maybe I should've made you a hangover breakfast. But let's save that for New Year's, shall we?
Prepare Cherryvale Farms Pumpkin Bread mix as directed. Before pouring into cake pan, fold 1/2 cup dried cranberries and 1/2 cup chocolate chips or chunks into batter.
Grease 9" cake pan and pour cake batter into it. Bake at 350 degrees for 30 - 35 minutes.
Allow to cool completely before slicing and frosting.
Once cool, slice off rounded top with a serrated knife so top is now flat. Also slice cake horizontally through the middle to create 2 layers.
Pumpkin Cream Cheese Frosting
Makes a little more than 2 cups, enough to frost inner layer and top of cake.
- 16 oz cream cheese
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 2 tablespoons dark brown sugar
- 1/2 teaspoon vanilla extract
In a large bowl, blend all ingredients together until smooth. Once cake has cooled, apply with a spatula to center layer of cake and top.
To mimic the recipe shown, also grate some fresh orange zest over frosted cake.
Serve at room temperature or slightly chilled if you like a firmer cream cheese frosting.