Pumpkin Nutella Cake

All right, everyone, get ready to be amazed by some awesome homekeeping logic.

Fruits and vegetables are healthy. Pumpkin is a fruit (apparently. I originally wrote this post stating pumpkin was a vegetable. Glad I looked it up so as not to destroy my flawless logic with a silly mistake). Therefore, anything made with pumpkin is healthy.

Calcium and protein are both necessary for a healthy diet. Nutella is made with milk and hazelnuts. Milk has calcium and hazelnuts have protein.  Anything made with Nutella has both calcium and protein and is therefore healthy.

Something that has fruit, calcium, and protein is super healthy. So anything with both pumpkin and Nutella is therefore super healthy.

A healthy breakfast is key to a good day. Pumpkin and Nutella together are super healthy (as proven above), therefore eating both for breakfast is healthy and guarantees a good day.

So the only logical decision is to make this cake and then eat it for breakfast (or any other meal).

This cake is spectacularly good.  I found the recipe over at Two Peas and Their Pod and didn’t adapt it at all. Actually, the first time I made it I cut the recipe in half and after the first bite I was sorry I didn’t make the whole thing. This is one of the few desserts that is good enough for me to make the whole thing for the two and a half of us in the house that eat cake. Yep, two and a half. Little Man is a big fan of this cake (though he probably ate as much of it as I did, so maybe it is more like three people).

So, choose to be healthy.  Make this cake as soon as possible and eat it for breakfast (or any other time of day)

Pumpkin Nutella Cake

2 cups flour
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla extract
1 cup canned pumpkin puree
1 cup Nutella

Preheat oven to 350 degrees and grease a 9×13 pan.

In a bowl, whisk together the flour, spices, baking soda, and salt. Using a stand mixer, cream the butter and sugars together. Add in the egg and vanilla and mix until combined. Stir in the pumpkin, then gently mix in the dry ingredients with the mixer on low.

Spread the batter into the pan, and drop spoonfuls of the Nutella evenly over the batter.  Use a knife to gently swirl the Nutella. Bake in preheated oven for 28-35 minutes or until a toothpick comes out clean. If possible, cool completely before cutting and eating.

Then congratulate yourself for being so healthy!

2 thoughts on “Pumpkin Nutella Cake

  1. I don’t know how old this post is but Nutella is not healthy! It only has one gram of protein. Also the calcium is only 2% of your daily value! Nutella has more caffeine and sugar in it than those two combined. So whatever your “flawless logic” was it is invalid.

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