With the change to cooler weather the desire to start baking kicks in at my house. I love a recipe that starts out with a yellow cake mix and adds pumpkin puree. The feed from Hub Pages this morning, showed this delicious recipe for Pumpkin Pie Cake or Pumpkin Smash.
After a quick comment to the author I headed straight into the kitchen and made this dessert following this well explained and beautiful recipe which combines two of my favorite things: cinnamon and eggs, into an aromatic pan of irresistible goodness. The recipe showed quality photos that illustrated special tips like what to look for when testing to see if it is done
Go ahead and enjoy it with absolutely NO calories (virtual version only). Yes, it is as good as it looks.Here's the recipe link: The Best Pumpkin Pie Cake Recipe, Easy Pumpkin Smash by Natashalh on Hub Pages. I give it a Yum Rating of 5.
Here's how mine came out and my variations from the recipe:
The recipe calls for a 16 oz can of pumpkin puree but mine was just 15 ounces. The manufacturers must have changed the packaging quantity but the pumpkin pie cake turned out just fine all the same!
I had a glass baking dish that measured more like 16 x 9" (rather than the recommended 13 x 11" baking dish) which seemed to make very little difference.Rather than use a medium sized mixing bowl to puree the pumpkin combination, I just used my immersion blender right in the saucepan in which I would bring the mixture to a boil.
Then it went over medium heat where it slowly came to a boil.
Then spread the melted butter over the dry mix and put it in to bake.
For 50 minutes at 350 degrees.
Try to let it cool a bit before serving.
Just a bit, if you can.
Yum.
Hi Peg - this looks really good. One thing I am sure of is my oven does not look that clean and sparkling. Sounds like you have added a Thanksgiving treat to the lineup.
ReplyDeleteHello Mck. Thanks for stopping in to enjoy this Pumpkin Pie Cake with me. It was good! Since then I've baked a Butternut Squash Pie and a Pound Cake. And thanks for saying that about the oven. It is self cleaning but I think I've only used the cycle once since 2001 when it was new. I'm going to try and test out a few more recipes as I find them. If you see any good ones, please send them my way.
ReplyDeleteNow Peggy, this cake looks quite delicious to me. I am tempted to try this by your photography alone. Your china makes a beautiful presentation. Love, Maria
ReplyDeleteMaria Hello! I imagine sweet potatoes could be substituted for the pumpkin for those who prefer it. This comes out really nice for a luncheon or gathering.
DeleteI love those dishes, Maria. They're Corelle by Corning Ware and I've used them for many years. I have glasses to match that I found on eBay.
Thanks for dropping in to check out the pics. Loveu
Peg
I hope I do not have to wait for Thanksgiving Day to make this Pumpkin Pie Cake. Sounds and looks mouthwatering! Thanks for a great recipe.
ReplyDeleteBy the way, I'm so glad I'm finally able to leave comments on this blog. I had problems before, and I can't figure out why.
Hello Sannel,
DeleteI'm so thrilled to see you out here and hope to see you again soon. Have read some of your posts and enjoyed them. I can't remember if I left comments but I'll go back to check.
You know, I do find it difficult sometimes to leave comments on blogspot, but yours came through fine this time. Thanks so much for taking time to write. Hope you can find the link to the original recipe which is not mine, it is on HubPages.
All the best
Peg