Today begins Thanksgiving week!!!

It’s my favorite holiday; food, family, friends and feelings of gratitude. It’s also my favorite because this kicks off holiday baking season.

I don’t typically need a reason to bake, but it is so much more fun when I get to share my sweet treats with others.

Here’s a fun, easy cake you can bake the day before, or morning of, Thanksgiving to serve as a breakfast treat to keep the family satisfied until the big meal, or it makes a lovely compliment to the myriad pies on the dessert table.

This cake comes together extremely quickly, without the use of mixers or blenders, and with very little heavy lifting. You could even have the kids help with this one. I dare say, the most challenging part of this cake, is waiting until it cools to frost and eat it.

The addition of the vanilla yogurt creates a super moist crumb, akin to your favorite morning muffin, and the aromatic baking spices will make your house smell of all the addictive fall scents we love.

Now, this cake doesn’t necessarily need the chocolate ginger ganache. I’d venture to guess it would be just as tasty without, but it is a decadent addition fit for a holiday, so why not?!

Did I mention the cake is also gluten free, and from a box thanks to Simple Mills Pumpkin Muffin & Bread Mix? You can grab yours at most online retailers, on Amazon or directly from their website. Your guests will never know, and there are no rules that say you must share your ingenious, time-saving holiday baking secrets with anyone you don’t want to.

I hope this cake brightens your day and your holiday table. I know it will mine.

Happy Thanksgiving!!

Pumpkin Cheesecake Bundt w/ Chocolate Ginger Ganache & Toasted Pecans

Ingredients & Instructions

For the cake:

One box Simple Mills Pumpkin Muffin & Bread Mix made according to the instructions on the box, except sub vanilla cashew (or your fave) yogurt for the water.

For the cheesecake filling, whisk together until smooth:

• 5 oz. cream cheese softened
• 1 egg, whipped
• 1 tsp pumpkin pie spice

For the ganache, whisk together until smooth:

• 8 oz. bittersweet chocolate chips
• 4 oz. heated milk of choice (I used unsweet almond)
• 2 tsp grated ginger
• 1/2 cup toasted, chopped pecans (optional, but delicious)

Preheat your oven to 350°. Spray your bundt pan lightly with oil. Pour half the cake mixture, then all cheesecake mixture into the pan. Top with the remaining cake mixture. Bake 40 minutes, then let cool for an hour. Remove the cake from the pan and top with ganache and pecans.

Eat it up! Yum!