Pumpkin Cake Re-Make

So what happens when you’re in an absolute hurry and accidentally forget to put the non-stick spray on your cute little bundt pans while making Pumpkin Cakes? Well, for one they don’t come cleanly out of the pan so you have to get a little creative.

This is exactly what happened to me the other day; I felt so silly when I realized that I had forgotten to spray the pans! But I guess forgetting things sometimes is understandable when you’re chasing a 1 year old around the house and working and trying to maintain cleanliness and order around the home and cooking fantastic dinners and all the million-and-one activities busy women such as yourself and myself juggle all the time. What a balancing act!!

Okay, so how did I fix this little dilemma? I made it into a Pumpkin Trifle! And it turned out great…you can tell by the half-eaten picture that this is a yummy alternative to the Pumpkin Cakes.

So here’s what you have to do. Make the Pumpkin Cake according to the recipe on the previous blog post. You’ll probably want to just go ahead and make the cake in a 13×9″ pan though (don’t forget to use the non-stick spray!). Bake the cake until fork comes out clean (I’m guessing about 20-22 minutes, but you’ll just have to test this out!)

Let the cake cool for a few minutes then break it up into big chunks with your fingers. Pour the apple glaze (recipe on the first Pumpkin Cake post) all over the cake. Let sit for at least 20 minutes to allow glaze to soak into the cake.

Take your trifle dish and begin with a layer of the cake, top with a layer of whipped topping and pour Heath English Toffee Bits all over the whipped cream. Repeat all the layers one more time. And ta-da, problem solved and you have another yummy treat!

Have a wonderful week y’all! Thanks for stopping by!


Perfect for Fall: Pumpkin Cakes

Okay, I have the yummiest and easiest fall recipe that is a sure people pleaser. This easy Pumpkin Cake with Apple Glaze is moist and delicious and suits the atmosphere of fall perfectly. I made these for my Supper Club last weekend and everyone really enjoyed them.

I have the cutest little baby bundt pans by Kitchen Aid which added to their charm I think, but you could easily just do them as cupcakes or even make one large bundt cake too.

This recipe is easy on the wallet too as it requires only a few ingredients…most of which you probably have in your pantry already.

These little things are almost like a doughnut; the cake is very moist and the glaze adds that perfect bit of extra sweetness. They work for dessert or as a breakfast or brunch item that pairs perfectly with a good cup of coffee!

Pumpkin Cake with Apple Glaze


  • 1 box of yellow cake mix
  • 1 (15 oz) can of pumpkin
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/3 C. butter
  • 2 C. powdered sugar
  • 1 C. apple juice (or apple cider)


  1. Preheat oven to 350 degrees
  2. Mix cake mix and pumpkin together (don’t add the oil or egg from the cake box)
  3. Stir in 1 tsp. cinnamon and 1/2 tsp. nutmeg
  4. Put batter in your greased cupcake liners or greased mini bundt pans
  5. Bake for about 22 minutes or until fork comes out clean
  6. While cakes are baking, melt the butter on the stovetop
  7. Stir in the powdered sugar and apple juice and 1 tsp. cinnamon
  8. Pour glaze over warm cakes

These would be a great alternative to the traditional pumpkin pie at Thanksgiving! I would love to hear about your favorite fall or Thanksgiving dessert…if you’d like, please share your recipe in the comments section.

Have a wonderful day!