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.