This is my mom's revision of a cake recipe from her mother. It is simple, moist, and delicious. I'm re-writing it from her recipe box to pass along to my children, siblings and their children. It was always on the dessert table at Thanksgiving and once in a while as a special surprise other times throughout the year.
1Preheat oven to 350° F. Lightly spray a 9” x 13” baking dish with non-stick spray AND line with parchment paper.
2Mix together the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Pour the mixture into pan. Evenly distribute the dry cake mix on top.
3Pour melted butter evenly over the cake mix. Bake 50 – 60 minutes until a wooden pick inserted in center comes out clean.
4Cool cake thoroughly in pan. Flip upside down onto wire rack over a cookie sheet, and remove from pan, peel away and discard parchment paper.
5Make the glaze:
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable.
Add more sugar if too thin or more cider if too thick. Pour over the cake while still warm. Reserve some to pour over each slice when served.
6To serve, cut into serving size squares and top with a scoop of vanilla ice cream, whipped cream or Cool Whip whipped topping, if that’s your pleasure.