Welcome to November My Friends!
After much consideration I decided to stay with a pumpkin recipe since this is the month for it. So I am going with:
Pumpkin Butter Cake
Crust:
1 box yellow cake mix ( I use the butter flavor once in awhile)
1/2 cup (1 stick) melted butter
1 egg, slightly beaten
Filling:
15 oz can pumpkin (NOT the pumpkin pie filling)
8 ounce cream cheese, softened
1/2 cup (1 stick) melted butter
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 lb box powdered sugar
Optional:
whipped cream
fall sprinkles
Mix crust ingredients in a medium bowl until well combined. Will be thick. Spray a 9X13 dish with spray and press crust into the bottom evenly. Beat pumpkin, cream cheese, melted butter and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar and beat well. Spread filling over crust. Bake at 350 for 50-55 minutes. (center will still be slightly jiggly)
Homemade Whipped Cream:
1 8 ounce carton of whipping cream
2 tablespoons of powdered sugar
dash of nutmeg
Beat cream cheese at low speed with mixer until foamy. Increase speed to medium high and gradually add sugar and nutmeg beating until soft peaks form.
Okay will share this one too.
Quick and Easy Pumpkin Spread
8 ounces cream cheese softened
1/2 cup canned pumpkin
1/4 cup sugar (or splenda)
3/4 tsp. pumpkin pie spice
1/2 tsp. vanilla
Mix all together with an electric mixer, till smooth. Chill. Store in the fridge.
Great on bagles, raisin bread and other quick breads and biscuits/rolls.
After much consideration I decided to stay with a pumpkin recipe since this is the month for it. So I am going with:
Pumpkin Butter Cake
Crust:
1 box yellow cake mix ( I use the butter flavor once in awhile)
1/2 cup (1 stick) melted butter
1 egg, slightly beaten
Filling:
15 oz can pumpkin (NOT the pumpkin pie filling)
8 ounce cream cheese, softened
1/2 cup (1 stick) melted butter
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 lb box powdered sugar
Optional:
whipped cream
fall sprinkles
Mix crust ingredients in a medium bowl until well combined. Will be thick. Spray a 9X13 dish with spray and press crust into the bottom evenly. Beat pumpkin, cream cheese, melted butter and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar and beat well. Spread filling over crust. Bake at 350 for 50-55 minutes. (center will still be slightly jiggly)
Homemade Whipped Cream:
1 8 ounce carton of whipping cream
2 tablespoons of powdered sugar
dash of nutmeg
Beat cream cheese at low speed with mixer until foamy. Increase speed to medium high and gradually add sugar and nutmeg beating until soft peaks form.
Okay will share this one too.
Quick and Easy Pumpkin Spread
8 ounces cream cheese softened
1/2 cup canned pumpkin
1/4 cup sugar (or splenda)
3/4 tsp. pumpkin pie spice
1/2 tsp. vanilla
Mix all together with an electric mixer, till smooth. Chill. Store in the fridge.
Great on bagles, raisin bread and other quick breads and biscuits/rolls.