Three Ingredient Pumpkin Cake

     When a friend told me about this cake I could hardly wait to try it in my dutch oven.  It's a perfect camping recipe, none of the ingredients require refrigeration and all you need is a bowl, a spoon and a can opener.  I found several variations of this dessert online, you can also make it with a spice or angel food cake mix and eliminate the spices.  You might prefer an apple cider glaze or dusting it with powdered sugar over the frosting, for convenience the canned icing cannot be beat.  In my 10 inch deep dutch oven the cake baked for 35 minutes with 10 coals in a ring around the base of the oven, 14 around the rim of the lid with 6 spaced evenly in the center.  For a cake that has absolutely no eggs, oil or butter in it, it is surprisingly good and probably a little healthier for you too.

Three Ingredient Pumpkin Cake
1 15.25 oz package yellow cake mix
1 15 oz can pumpkin (NOT pumpkin pie filling)
1 tsp pumpkin pie spice OR cinnamon
1 can prepared cream cheese frosting

     Lightly oil or spray 10 inch dutch oven, line with parchment paper.
     In large bowl, combine canned pumpkin, pumpkin pie spice and cake mix, batter will be thick.
     Spread batter evenly in prepared oven.
     Bake at 350 degrees for 30-35 minutes or until tester comes out clean.
     Cool completely before removing from oven, frost with canned icing.

Spread thick batter in parchment lined 10 inch dutch oven

Bake at 350 degrees for 30-35 minutes

Allow to cool before removing from oven and frosting
with cream cheese icing

Pretty darned good for a cake mix and a can of pumpkin