Pumpkin Pie Cake (Easy Peasy)

I will be honest and admit this was a mistake. But, it turned out to be a good mistake. I was making a cake from a box. I asked my friend to open a can of pureed pumpkin for me while I took a phone call. When I came back, my friend had dumped the pumpkin into the cake batter. Never one to waste, I mixed it together and presto, a wonderful pie cake.


Ingredients
White or Yellow Cake Mix, cheap-o boxed kind is just fine plus all that the cake mix asks for such as eggs, oil, etc.
1 can of pureed pumpkin (the kind you use to make pies with)
Pre-made cream cheese cake frosting (optional)
1/2 cup powdered sugar (optional)

Method
Mix the cake mix together as per their directions including oven temperature, etc. Once cake mix is ready, fold in pumpkin.

Bake as per directions of cake mix plus 5 minutes to allow for the extra moisture of the pumpkin. Check cake often to prevent burning.

Cool cake and frost with your fav frosting or dust with powdered sugar.

Notes

• Experiment with different cake mixes to find a flavor combo you love!
• Switch the pumpkin for sweet potato. Or add 1 cup of your fav fruit such as peaches, strawberries or blueberries. Canned fruit doesn't work very well as it has so much liquid. I find lowering the temp of the oven and increasing baking time helps.
• This is very yummy served for breakfast.
• Freezes OK.
• Keeps covered in 'fridge for about a week.
• Smaller squares make nifty lunch treats.