Skip to main content

Pumpkin Magic Cake

Ingredients:

For the Cake- 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water oil)

For the Pumpkin Pie- 1 (15 oz.) can Pumpkin Puree
                                   1/2 cup evaporated milk
                                   1/2 cup heavy cream
                                   3 eggs
                                   1 cup light brown sugar
                                   1 tsp pumpkin pie spice

For the Frosting- 1 (4 serving size) box vanilla instant pudding mix
                            1 tsp pumpkin pie spice
                            1 cup cold milk
                            8 oz. Cool Whip, thawed

Instructions:

Preheat oven to 350°F. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9x13 cake pan. DO NOT BAKE. Set aside. In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over cake mix. Carefully place cake into the oven and bake for 50-60 min, or until the center is no longer jiggly, and a toothpick inserted into the cake mix comes out clean. Let cool to room temperature. Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
Labels:

Comments

Post a Comment

Popular posts from this blog

Scrambled Eggs in a Mug

 Ingredients: 1 egg 1 Tbl milk 1 pinch ground black pepper (optional) Instructions: Crack egg into microwave-safe mug. Beat until even in collor. Pour in milk and beat until light yellow in color. Heat in microwave until cooked thoroughly and fluffy, about 90 seconds. Sprinkle pepper over egg.
Post a Comment
Read more

Baked Teriyaki Chicken & Rice

 Ingredients: 1/2 Tbl cornstarch 1/2 Tbl cold water 1/4 cup white sugar 1/4 cup soy sauce 2 Tbl cider vinegar 1/2 tsp garlic, minced 1/4 tsp ground ginger 1/8 tsp ground black pepper Boneless, skinless chicken breast cut into strips Instructions: 1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubble. 2. Preheat oven to 425* 3. Place chicken pieces on parchment paper in a jelly roll pan. Brush chicken with sauce. 4. Bake in the preheated oven for 10 minutes. Turn pieces over, brush with sauce and bake for another 10 minutes , until no longer pink and juices run clear. Rice (4 servings): 1 cup rice 2 cups water In a saucepan, combine all ingredients. Bring to boil. Turn heat down low and cover with lid. Simmer 15 minutes or until all water is absorbed.
Post a Comment
Read more

Emergency Chicken

 Ingredients: (2 servings) 1 Tbl butter 2/3 cup barbeque sauce 1 Tbl Worcestershire sauce 2/3 tsp garlic powder 1 1/2 lbs skinless, boneless chicken pieces - cut into 1/2 inch Instructions: Melt butter in a saucepan over medium heat. Stir barbeque sauce, Worcestershire sauce, and garlic powder together with the melted butter. Stir chicken into the sauce mixture to coat. Place cover on saucepan and simmer until the chicken pieces are cooked through and no longer pink in the middle, 3 to 5 minutes. Remove cover and spoon sauce over chicken pieces; continue cooking until sauce thickens, about 4 minutes more.
Post a Comment
Read more