Pumpkin Dump Cake

Pumpkin Dump Cake

 

Ingredients:

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1/3 cup coarsely chopped pecans
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts and mini chocolate chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes: Serve with ice cream or whipped cream.

Original recipe from Cookies and Cups Blog

Pumpkin Cinnamon Roll Sheet Cake

Can I say Yum!  And YES PLEASE!!!  Or maybe I should make that MORE PLEASE?  Here is the recipe you all have to try!  It is so yummilicious!

Pumpkin Cinnamon Roll Sheet Cake

 

Ingredients:

1 box White Cake mix

4 eggs

1/2 cup canola oil

1/2 cup milk

3.4 ounce box of Pumpkin Spice instant pudding mix

1/2 cup Vanilla Greek Yogurt

1/2 teaspoon pumpkin pie spice

15 ounce can of pumpkin

 

1 stick of salted butter

3/4 cup packed light brown sugar

1 Tablespoon Cinnamon

 

3/4 cup powdered sugar

1/4 cup heavy cream (more if needed)

 

Directions:

1. Preheat Oven to 350 degrees, and spray 13x9 pan with non-stick cooking spray

1.  Mix together cake mix, eggs, oil, milk, pudding mix, Greek yogurt, pumpkin pie spice, and pumpkin for 1 1/2 minutes or until thoroughly mixed. 

2. Place butter in microwave safe bowl and melt for 30 seconds, mix in brown sugar and cinnamon.

3. Drizzle on top of cake evenly, and then drag a knife through it to swirl it.

4.  Bake cake for 30-35 minutes, until cooked through.  Place powdered sugar and heavy cream in a large bowl until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  Refrigerate if not serving right away. 

 

Enjoy!

Mommy of 6 <3 p="p">

White Mocha Pumpkin Frappe

Found this recipe Gem on Pinterest the other day and just HAD to try it!  I am in LOVE!!!  <3 a="a" href="http://www.eatthelove.com/2012/10/mocha-pumpkin-frappuccino/" irvin="irvin" lin="lin" with="with">Eat the Love blog

posted this recipe and picture, and I thought I would share!  Enjoy!

 

 

White Mocha Pumpkin Frappe

Can we say Yes, please?

Ingredients
Frappuccino Mix
1/2 cup fresh brewed hot double strength brewed coffee
3 heaping tablespoons (50 gram) chopped white chocolate or white chocolate chips
2 tablespoon (25 g) dark brown sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons of canned pumpkin puree (not pumpkin pie filling)
1 standard tray of ice cubes
1/2 cup whole milk (feel free to use whatever milk you want, but I just like whole)
1 tablespoon vanilla extract
Whipped Cream (optional)
1/2 cup heavy whipping cream
1 tablespoon confectioners’ (powdered) sugar
ground cinnamon for garnish

Directions
1. Measure the coffee in a heatproof glass measuring cup. Add the white chocolate and brown sugar Stir until the white chocolate and sugar have melted. If you have difficulty getting the white chocolate to melt completely, microwave the glass for 15 seconds and stir, repeating if necessary. Add the cinnamon and nutmeg after the white chocolate and sugar have melted and stir until the spices have incorporated.
2. Place the pumpkin puree, ice cubes, milk and vanilla extract in the blender. Add the coffee syrup and pulse to chop the ice and blend the drink.
3. If you want to get fancy, you can make whipped cream for a topping by placing the cream and powdered sugar in stand mixer. Beat on high until soft peaks form (don’t overbeat or you turn the cream into butter). Spoon over the drink and sprinkle with the cinnamon.
Makes one grande Frappuccino.

Mommy of 6 <3 p="p">

OCTOBER!!!!

Can you hardly believe it is already October!  This is my favorite month, since I get to eat all the pumpkin I can!  :)  You guys benefit from this, because I share with all you, well the recipes that is!  LOL!  I hope you enjoy all the wondrous apple and pumpkin recipes this month!  As always,

 

Happy Fall!!!

 

~Mommy of 6 <3 font="font">