At this point, it’s a sickness – this pumpkin stuff. I’m apparently on a mission to use up everything I have in my freezer and the one can of canned pumpkin in my cabinet. But I just love it and it can’t be helped, so you’re getting blogs about it. I hope you don’t mind too much.
Today’s recipe comes to you courtesy of Betty. Betty Crocker. It’s an easy way to fancy-up some cake mix and canned frosting: Praline-Pumpkin Cake
It looked so yummy I couldn’t resist. Butter, cream and brown sugar melted together, put into the bottom of a pan sprinkled with pecans, covered in yellow cake batter that’s been amped up with pumpkin and pumpkin pie spice…
Bake it, then flip it out of the pan to cool:
Then smother with canned, “whipped” cream cheese frosting that’s been amped up with more pumpkin pie spice:
Then show your readers the other side of the cake that you couldn’t include in the picture because you already took a taste before remembering to take the picture:
Seriously yummy. Pretty sweet, but seriously yummy. I didn’t include the optional drizzle of caramel over the top. And I made it in a 9X13 pan instead of making a layer cake. Try it!
I’ve got 1 1/2 cups more home-grown pureed pumpkin in my freezer and one can of Libby’s pumpkin in the cabinet, so the pumpkin madness may soon be ending. I’m thinking pumpkin chili and maybe pumpkin-cranberry bread. I guarantee this madness will not go past Thanksgiving. I have my limits and apparently Thanksgiving is it.
And just to make sure you are on complete pumpkin overload, there’s this:
Also seriously yummy. Thanks to Jenny-from-the-block for introducing it to me. (No, not J.Lo. Jenny, my across-the-street-neighbor-friend-growing-up!)