November is finally here and I am so excited about cooler weather and my favorite holiday is coming up, Thanksgiving!! Now, you might be a bit sick of pumpkin spice everything at this point but I just couldn’t resist sharing this delicious cake with you. I’m a bit traditional when it comes to pumpkin as an ingredient. I love pumpkin pie and pumpkin cake. Not so much a fan of pumpkin drinks, pumpkin candy, pumpkin chocolate and the list goes on and on and on. My local grocery only offers canned pumpkin during the winter months so I enjoy stocking up so I have it year round. If you aren’t a fan of canned pumpkin and prefer using fresh, I highly recommend getting your pumpkins the first week of November. Chances are, every school or church who had a Fall Festival/Halloween function will have a ton of pumpkins they are willing to sell cheap or give away to anyone who will take them off their hands.
With that said, let’s dig into this recipe a bit. The recipe itself is very easy and pretty cut and dry so I want to walk you through the assembly.