Easy Pumpkin Cake with Nutella Glaze

IMG_0100You guys. It’s raining and pouring in Portland. It can’t stop. It won’t stop. Basically, it’s a monsoon.

There’s really no point in putting on makeup, doing my hair or changing out of my sweatpants. It’s cold and rainy, ya’ll. I have no desire to do anything. I just want to hibernate and eat carbs. Not even joking.

Side note: non-waterproof mascara can and will run down your face in the rain…and when it does, it ain’t pretty. This scenario is especially super awesome when you’re out running errands and you literally have NO IDEA that your mascara has actually been on your cheeks and/or chin the entire 5 hours you’ve been gone. #killmenow

This weekend, I tried really hard to do as little as possible. It didn’t happen. But, I did thoroughly enjoy my sweatpants for a good 5 1/2 hours. Small victories. I take them where I can get them.

Also, I somehow managed to eat a plate of rather amazing fries if I do say so myself. I also realized that I need pie shakes in my life. If you are not familiar with pie shakes, just think ice cream + a piece of pie blended together in a shake.

Life = made. Yes and yes. I’ll take 4, please.

IMG_0010ANYWAYS. Easy Pumpkin Cake with Nutella Glaze. This is something that you all need to make. The cake is made in one bowl. You bake it in a 9×13 dish and once it’s done baking, you drizzle a whole lotta warm nutella over the top. It is the definition of a dreamy Fall dessert.

IMG_0093In these pictures, I dumped my cake out onto a serving platter and served it upside down because I wasn’t thinking clearly. I should have just kept it in the pan. Don’t be like me. Keep yours in the pan. IMG_0112And be sure to go heavy on the nutella. That sticky warm mess up on top of the warm cake was my favorite part! Mmmm…..Try this out soon, you guys! It’s divine!

Have a great Monday!

Easy Pumpkin Cake with Nutella Glaze

Yield: 16 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

3 cups all purpose flour
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 cups granulated sugar
1 cup oil
3 large eggs
1 tablespoon vanilla
1 cup pumpkin

1 cup nutella

Directions:

Preheat oven 350 degrees. Spray 9x13 glass pan with non stick cooking spray and set aside.

In a large bowl, stir flour, soda, salt, powder, spices and sugar until combined. Create a well in the dry ingredients and measure the remaining wet into the well. Stir together until just incorporated and pour into prepared pan. Bake 30-35 minutes or until toothpick comes out clean after inserted. Cool 10 minutes.

Microwave nutella 20-30 seconds until runny. Pour over warm cake and spread. Serve warm.

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11 Responses to “Easy Pumpkin Cake with Nutella Glaze”

  1. #
    1
    Karen — September 30, 2013 at 2:20 am

    Heard about that storm hitting your area. No fun. Be safe. Thanks for the very yummy recipe. I love avon’s wash off waterproof mascara…stays on when you need it to, and washes off easily. Economical too!

    Reply

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    SuperCutePetContest — September 30, 2013 at 4:57 am

    Always have to go heavy on the nutella! The cake looks very tasty!

    Reply

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    3
    Carrian — September 30, 2013 at 5:34 am

    Perfect for that Nutella fix! Looks delicious!

    Reply

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    4
    Katrina @ Warm Vanilla Sugar — September 30, 2013 at 6:15 am

    Mmm this sounds delicious!!

    Reply

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    5
    Amanda — September 30, 2013 at 10:44 am

    You had me at Nutella! :)

    Reply

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    6
    Stephanie @ PlainChicken — September 30, 2013 at 11:17 am

    Nutella glaze – brilliant!

    Reply

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    7
    Deborah — September 30, 2013 at 10:40 pm

    Yes – I’d love a piece right now!!

    Reply

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    8
    Britt — October 1, 2013 at 6:39 pm

    Um, I’m from Portland… where do we get these pie shakes??

    Reply

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    Kristy @ Sweet Treats & More — October 3, 2013 at 9:11 pm

    I have yet to try pumpkin and Nutella together!! Looks amazing!

    Reply

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    IndianaAnna — October 11, 2013 at 4:45 pm

    Made this and subbed half unsweetened applesauce and half coconut oil for the one cup oil. Then I sprinkled chocolate chips and chopped pumpkin kisses on top prior to baking (instead of doing a glaze). It was fabulous! This is a versatile and delicious cake recipe!

    Reply

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    Sarah S — October 12, 2013 at 11:55 am

    Hi Lauren, love the blog! I was wondering how long this cake will keep? I was hoping to make it tonight, but will it still be good in a few days?

    Reply

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