I’ve made the switch. The New and Improved Eclectic Emily is now being hosted by blogger.  I was really torn because I like different things about both blogging platforms. I like wordpress because it is really easy to optimize, but the cute designs and more widget options blogger has finally won me over. Blogger also takes a little less time to manage. So Eclectic Emily has had a little face lift, and I am excited to continue my blogging adventures.

However if you like what you have seen so far, please spend a little time here on this site, it has a lot of great quotes, comics, recipes, and more that I really love. Thanks for your visit, and I sincerely hope you are having a happy day!

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Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you’re waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Serve warm or room temperature.

I was enchanted by this little girl and her wonderful story. You can see the potential bubbling out of her. Some days I really miss the way the world looked as a kid. Enjoy!