September is among us and, to no one’s surprise, everything pumpkin has emerged!
Half of you are ecstatic and the other half are already dreaming of spring break! I am somewhere in between. Honestly, I kind of like all seasons equally. I love Spring, the newness it brings is so refreshing. Summer’s at the lake and beach are pretty phenomenal. By Fall I’m ready to pull out my boots and comfy sweatshirts and get back into my leggings. Then winter, I’ve always got my fingers crossed for a good snow! In Arkansas it’s more like ice but a girl can dream!
But I am a pumpkin lover also. I love to bake with pumpkin or add it to my overnight oats. To me its an easy way to get a vegetable (upon doing some research I guess it’s actually classified as vegetable but whatev) in without even noticing, just as long as I can make sure not to add too much sugar along the way of baking!
So that led me to today’s recipe, Pumpkin Spice Kodiak Cakes Cake. This was actually my first official meeting with Kodiak Cakes but instead of just making a pancake I decided to go a different route. Have y’all ever made the “weight watcher muffins” with pumpkin? You just do a box of yellow or spice cake mix and a can of pumpkin. It’s so easy. Sometimes I add mini chocolate chips and that’s even more delicious. Anyways, that was how I ended up with this creation.
Pumpkin Spice Kodiak Cakes Cake
- 2 cups Kodiak Cakes buttermilk pancake mix
- 1.5 cups pumpkin puree
- cinnamon and nutmeg to taste
- a tiny bit of water to even out texture
Mix the above ingredients, pour into a greased 8×8 baking dish, bake at 350 degrees for about 30 minutes. This makes 4 servings.
I served this with a dollop of vanilla greek yogurt, Walden Farms syrup, and cinnamon and had it for dinner one night. Two of the servings I set aside for meal prep. I added two boiled eggs and topped the cake with sugar free syrup.
Hope y’all enjoy and have a great week!