Austin received the recipe from her good friend, Selwyn Kelley, a former Marietta resident who now lives in Columbus. The recipe originated with Kelley’s mother.
“The reason (pumpkin cake) is special is because Selwyn’s mama passed away last year. This was her mom’s pumpkin cake,” said Mann, an interior decorator. She and her husband, Chris, have three daughters, 9-year-old Finlay, 8-year-old Grace and 3-year-old Collins.
“It’s neat that (the recipe) is something Selwyn’s mother passed down to her daughters, and now her daughter has shared it with her friends,” said Mann, whose husband works at the same company as Kelley’s husband. Both couples attended Auburn University and became friends when they moved to Marietta after college.
Mann experimented with other recipes for pumpkin cake and pumpkin bread.
“This recipe is just the best one,” she said. “It’s so moist and stays moist three days after you make it.”
Pumpkin cake is perfect for different events such as a tailgate, party or dinner for a friend.
“Pumpkin cake is the type of thing I start thinking about this time of year. I will probably make it three times over a period of two months,” Mann said.
The base of the recipe starts with yellow cake mix. “You don’t follow any of the instructions from the (yellow) cake box. Beyond that it’s the pumpkin and spices and eggs, milk and sugar,” she said.
“It’s a great recipe,” Mann said.
1 box yellow cake mix (with pudding in mix is best)
2/3 cup sugar
1/2-cup canola oil
1 15-ounce can pumpkin
Mix all ingredients together in mixer, adding pumpkin last. Pour into greased Bundt pan.
Bake at 350 degrees Fahrenheit for 45 minutes.