Pumpkin Crisp - Recipe 1 of 2
Submitted by EKandeler, Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.comThis recipe was in the Nov. 2005 issue of Southern Living magazine. It's easy, and delicious. It isn't called dump cake, but is made just like dump cake. Enjoy!
Ingredients:
l (15-ounce) can pumpkin1 c. evaporated milk1 c. sugar1 tsp. vanilla extract1/2 tsp. ground cinnamon1 (18.25-ounce) pkg. butter-flavored yellow cake mix1 c. chopped pecans1 c. butter (or margarine, melted)Stir together first 5 ingredients and pour into greased 13x9-inch baking dish. Sprinkle cake mix over pumpkin mixture, then sprinkle pecans on top. Drizzle butter over pecans and bake at 350 degrees for 60-65 minutes or until golden brown. Remove from oven, let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.Whipped Cream...
1 (8-ounce) carton whipping cream
2 T. confectioners' sugar
Dash of ground nutmegBeat cream at low speed with mixer until foamy. Increase speed to medium-high and gradually add sugar and nutmeg, until soft peaks form.
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Pumpkin Upside Down Cake - Recipe 2 of 2
Submitted by Yletha of Oregon, Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.comIngredients:
1 c. sugar
3 eggs, beaten
3 1/2 c. canned pumpkin
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 (12-ounce) can evaporated milk
1 yellow or white cake mix
1 c. chopped nuts, optional
1/4 c. (4 T. butter), melted
Sweetened whipped cream or whipped topping, optionalDirections:
Combine first 8 ingredients in mixing bowl and pour into 13x9-inch baking pan lined with waxed paper. Sprinkle dry cake mix on top, then sprinkle the nuts (if desired). Pour melted butter over top of nuts. Bake at 350 degrees for 50-60 minutes. Cool cake thoroughly. Flip over and remove from pan; remove the waxed paper. Top cake with whipped cream or whipped topping if desired.
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