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Thursday, September 27, 2007
Pumpkin Dessert
Fall is my favorite time of year. As soon as the weather starts turning, I swear I start craving this dessert. Now, I don't like pumpkin pie. I know, I'm wierd. And though this dessert does contain the pumpkin pie "filling" in it, the cake on the top totally changes the flavor. The best part about this dessert is that you can eat it warm (yum!) or cold the next day (which is what Jaysen prefers). So, eat up! Celebrate fall!
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
5 eggs, beaten
1 cup white sugar
1 cup brown sugar
2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 yellow cake mix
1 cup nuts
2 cubes margarine
Blend all ingredients except cake mix, nuts, and margarine. Pour into greased and floured 9x13 pan. Sprinkle dry cake mix over the top. Spread nuts over top and drizzle melted margarine over that. Bake at 350 degrees for 50 minutes. Serve with whipped cream.
Ashlee side note: I hate nuts! They are gross. If you put them in something, it totally ruins the dessert! having said that, you can guess that I don't add nuts to this dessert. it's better that way. Though some of my family prefer it with nuts. Wierdos!
1 16 oz. can pumpkin1 12 oz. can evaporated milk
5 eggs, beaten
1 cup white sugar
1 cup brown sugar
2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 yellow cake mix
1 cup nuts
2 cubes margarine
Blend all ingredients except cake mix, nuts, and margarine. Pour into greased and floured 9x13 pan. Sprinkle dry cake mix over the top. Spread nuts over top and drizzle melted margarine over that. Bake at 350 degrees for 50 minutes. Serve with whipped cream.
Ashlee side note: I hate nuts! They are gross. If you put them in something, it totally ruins the dessert! having said that, you can guess that I don't add nuts to this dessert. it's better that way. Though some of my family prefer it with nuts. Wierdos!
Warm Caramel Apple Cake
This is a new recipe for me, but I couldn't resist trying it out. It's a twist on the Pineapple Upside Down cake. And a perfect twist on a caramel apple dessert. So yummy!
Cake
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice
Topping
2/3 cup white frosting (store bought kind)
1/2 cup Cool Whip
Caramel topping, if desired
1. Heat oven to 350 degrees. In a saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour this into a 9x13 inch pan. Sprinkle with pecans and then top with sliced apples.
2. In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with mixer on low speed until moistened. Carefully spoon batter over apple mixture.
3. Bake 40-45 minutes. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake with frosting mixture and drizzled with caramel topping.
Ashlee side note: Though I was sure that I had white frosting in my cupboard, it turns out I mostly had chocolate (go figure). I did see that I had a caramel frosting though, so I used that instead, and used 1 cup of Cool whip instead of just a half cup. It turned out yummy. Super rich, but yummy! And, for those of you like me who don't have a large enough serving platter for a cake to be flipped over on, I just used a cookie sheet. It worked just fine. This dessert was super easy to make, too. Let me know what you think!
Cake1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice
Topping
2/3 cup white frosting (store bought kind)
1/2 cup Cool Whip
Caramel topping, if desired
1. Heat oven to 350 degrees. In a saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour this into a 9x13 inch pan. Sprinkle with pecans and then top with sliced apples.
2. In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with mixer on low speed until moistened. Carefully spoon batter over apple mixture.
3. Bake 40-45 minutes. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake with frosting mixture and drizzled with caramel topping.
Ashlee side note: Though I was sure that I had white frosting in my cupboard, it turns out I mostly had chocolate (go figure). I did see that I had a caramel frosting though, so I used that instead, and used 1 cup of Cool whip instead of just a half cup. It turned out yummy. Super rich, but yummy! And, for those of you like me who don't have a large enough serving platter for a cake to be flipped over on, I just used a cookie sheet. It worked just fine. This dessert was super easy to make, too. Let me know what you think!
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