Fall Favorites, 2011--Pumpkin Pie Cake

I can't believe it's already November--the countdown to the holidays has begun, and I don't know where the year has gone. One of my favorite holidays is coming up on us quickly--I am keeping my fingers crossed that my son and I will be able to join my husband in Colorado for Thanksgiving. If we do, I probably won't be doing a lot of cooking, since it'll be just the three of us, but I want to share some of my tried-and-true recipes that are great for Thanksgiving or any long, dark, fall or winter evening. It's quick and easy to make, as always, and tastes (and smells!) like the perfect fall dessert.

Ingredients:

• 1 29oz can of pumpkin (or two 15 oz cans)





• 1 12oz can evaporated milk





• 3 large eggs





• 1 c sugar





• 4 t pumpkin pie spice





• 1/2 t salt





• 1 yellow cake mix





• 1 c chopped nuts (I used pecans, you could use walnuts, too)





• 2 sticks of butter, melted
  
  

In a large bowl, mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Pour into a greased or Pam-sprayed 9 x 13 pan.

Sprinkle the entire box of cake mix on top

Cover with chopped nuts

(I think I used more than 1 cup--I just eyeballed it until I thought it looked right--I like lots of nuts)

Drizzle with 1 cup (2 sticks) melted butter

Bake at 350 degrees for 60-75 minutes, or until a knife inserted in the center comes out clean. I baked this for 60 minutes, then covered it with foil and baked for another 6 or 7 minutes, then turned off the oven and left it for another 5-7 minutes or so. I think I should have covered it with foil a little sooner, but that's due to a peculiarity of my oven.

If you serve this hot, it's a "scoop" dessert. Once cold, you can either scoop a portion or cut it into squares. This would be excellent with a scoop of vanilla ice cream, or even a dollop of whipped cream, but it's delicious just by itself.

This post is linked to:

Tempt My Tummy Tuesday at Blessed with Grace

Tasty Tuesday at Balancing Beauty and Bedlam

What's Cooking Wednesday at the King's Court IV

Delicious Dishes at It's a Blog Party

Meatless Mondays at My Sweet and Savory

Bake with Bizzy at Bizzy Bakes

Until next time, good cooking, and good eating!

Fall Favorites--Pumpkin Pie Cake

It's finally beginning to actually feel like fall here in the deep south. We had frost on the ground this past weekend, and while I haven't broken out the flannel sheets yet, I did at least have some hope that we might end up with some cozying up weather before much longer.

I don't know about you, but thinking about fall and of course the Thanksgiving holidays that are just around the corner, gets me in the mood for cooking and baking. The air conditioner may still be running during the daytime, but these long dark evenings make me want to wrap myself around a nice hot bowl of soup and a spicy dessert--preferably one with some vanilla ice cream or whipped topping on top!

And so in honor of fall and the (somewhat) cooler weather, I'm going to re-post some of my seasonal recipes, with maybe a new one slipped in there here or there.

Today's recipe is a favorite, one that I made for the first time last year. It's quick and easy to make, as always, and tastes (and smells!) like the perfect fall dessert.



Ingredients:

• 1 29oz can of pumpkin (or two 15 oz cans)
• 1 12oz can evaporated milk
• 3 large eggs
• 1 c sugar
• 4 t pumpkin pie spice
• 1/2 t salt
• 1 yellow cake mix
• 1 c chopped nuts (I used pecans, you could use walnuts, too)
• 2 sticks of butter, melted
  
  

In a large bowl, mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Pour into a greased or Pam-sprayed 9 x 13 pan.

Sprinkle the entire box of cake mix on top

Cover with chopped nuts

(I think I used more than 1 cup--I just eyeballed it until I thought it looked right--I like lots of nuts)

Drizzle with 1 cup (2 sticks) melted butter

Bake at 350 degrees for 60-75 minutes, or until a knife inserted in the center comes out clean. I baked this for 60 minutes, then covered it with foil and baked for another 6 or 7 minutes, then turned off the oven and left it for another 5-7 minutes or so. I think I should have covered it with foil a little sooner, but that's due to a peculiarity of my oven.

If you serve this hot, it's a "scoop" dessert. Once cold, you can either scoop a portion or cut it into squares. This would be excellent with a scoop of vanilla ice cream, or even a dollop of whipped cream, but it's delicious just by itself.

I'm linking this post to:

Tuesday Garden Party at An Oregon Cottage

Recipe Swap Thursday at Prairie Story

Tasty Traditions at Coupon Cookin'

Ultimate Recipe Swap at Life as Mom

Recipe Swap at the Grocery Cart Challenge

Friday Food at MomTrends

Meatless Monday at My Sweet and Savory

What's Cooking Wednesday at the King's Court IV

Ultimate Recipe Swap at Life as Mom

Until next time, good cooking, and good eating!

Pumpkin Pie Cake

It's been a while since I posted a new recipe, hasn't it? I've been in a bit of a rut, cooking the same things over and over again--either recipes that I've already posted here, or everyday things that aren't really noteworthy. Plus the fact that I've been trying to not use my oven--makes for a pretty dull food blog.

I finally have something new and different enough to brave the summer heat for--a recipe I got from one of my tweeps on twitter (!), @michaelannalea, otherwise known as Annalea from Your Marriage Restored.

The wonderful aroma while this was cooking was almost enough to make me forget it was summertime--the combination of spices and sweetness brought visions of fall and winter holidays dancing in my head.



Ingredients:

• 1 29oz can of pumpkin
• 1 12oz can evaporated milk
• 3 large eggs
• 1 c sugar
• 4 t pumpkin pie spice
• 1/2 t salt
• 1 yellow cake mix
• 1 c chopped nuts (I used pecans, you could use walnuts, too)
• 2 sticks of butter, melted
  
  

In a large bowl, mix together pumpkin, evaported milk, sugar, eggs, pumpkin pie spice and salt. Pour into a greased or Pam-sprayed 9 x 13 pan.


Sprinkle the entire box of cake mix on top


Cover with chopped nuts (I think I used more than 1 cup--I just eyeballed it until I thought it looked right--I like lots of nuts)



Drizzle with 1 cup (2 sticks) melted butter

Bake at 350 degrees for 60-75 minutes, or until a knife inserted in the center comes out clean. I baked this for 60 minutes, then covered it with foil and baked for another 6 or 7 minutes, then turned off the oven and left it for another 5-7 minutes or so. I think I should have covered it with foil a little sooner, but that's due to a peculiarity of my oven.

This was a verrrry tasty dessert. I wasn't sure at first (when I burned my mouth on a bite scooped from the corner) if this was going to be a cut-and-serve dessert or a scoop and serve dessert. Served hot, definitely scoop. Served cooled-either one would work.

Annalea also mentioned to me that it was really good with vanilla flavored whipped cream on top. Annalea, you are my kind of woman. It was too close to dinner for me to hit the store, or we would have had at least some cool whip or vanilla ice cream to serve with this.

Even without the extra topping, four of us pretty well cleared almost half of it after dinner. Well, before and after dinner.

This recipe is linked to:

Tasty Tuesday at Balancing Beauty and Bedlam

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

Foodie Friday at Desings by Gollum

Until next time--good cooking, and good eating!