Caramel Drizzled Pumpkin Cake

There is one thing, okay SEVERAL things that I love about Thanksgiving, but the desserts take 1st prize in my book!  I LOVE dessert and I love pumpkin!  BUT, I do have to admit, that I am a bigger fan of things made from scratch, however, THIS CAKE IS AMAZING!  You will be the hit of the party!

Caramel Drizzled Pumpkin Cake

1 box yellow cake mix

1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/2 cup water

1/3 cup vegetable oil

4 eggs

2 teaspoons pumpkin pie spice

Topping

1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1/4 cup chopped pecans, toasted

2 tablespoons caramel topping

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Pour into pan. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.

Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.

Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.  Spread frosting over top of cake. Sprinkle with pecans.   Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

Streusel Topped Pumpkin Pie

Ok, so you are probably saying... "WHY CHANGE AN ALREADY GOOD THING?" Well, because it is AMAZING!!!  Try it, you won't be sorry, and if you are, then I'm sorry! :)  TRUST ME!

CRUST

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

FILLING 

2 eggs, beaten

1/2 cup granulated sugar

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

TOPPING 

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup butter or margarine, softened

DIRECTIONS

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.  Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

(recipe and picture from here)

It's been awhile... Pumpkin Gingerbread

Good morning, afternoon and evening to everyone! 

 I'm back and oh how I have missed you!  Life is crazy sometimes and you just need to take a break, but I am here and ready for new recipes, AND, I will be adding some fun family crafts, home projects and much much more.... 

so, get READY, SET, GO!

Fall is my FAVORITE season, well I just lied.... Winter is, but we can pretend it's fall for the purpose of ALL the wonderful harvest recipes there are. 

There is so much to bake, cook and do in the fall and one of my favorite ingredients is PUMPKIN! 

I LOVE pumpkin in just about everything!  Drinks, breads, soups, pies, and YES, even candy! (Have you tried the Pumpkin Spice Hershey Kisses?!  TOO DIE FOR!)

Anywho, this week is going to be all about FALL and PUMPKINS!  I want to share with you one of my favorite pumpkin recipes!

Enjoy and HAPPY COOKING/HOME!

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PUMPKIN GINGERBREAD
3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

Cream cheese Frosting (recipe here or you can use store bought)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans or you can do one medium size bundt pan.  It makes is so pretty and almost looks like a pumpkin!
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.  Bake in preheated oven until toothpick comes out clean, about 1 hour.  Let cool and drizzle with Cream Cheese Frosting.

(recipe from here and picture from here.)

Pumpkin Gingerbread- My kids LOVE this and ask for it often.

3 cups sugar
1 cup oil
4 eggs
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
2/3 cups water
1- 1lb.(29oz) can of pumpkin

In a large mixing bowl mix together sugar, oil and egg. In a seperate bowl mix the dry ingredients and spices together. Add the dry ingredient mixture and water alternately to the creamed mixture. Beat in the pumpkin. Pour batter into 2 greased 5x9 inch loaf pans. Bake in 350 over for 1 hour or until done. Frost with cream cheese frosting.