Can You Stand MORE Pumpkin?

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…

006

Bake it, then flip it out of the pan to cool:

007

Then smother with canned, “whipped” cream cheese frosting that’s been amped up with more pumpkin pie spice:

011

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:

013

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:

001

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!)

One comment on “Can You Stand MORE Pumpkin?
  1. Libby says:

    Looks delish! I bought a can of pumpkin due to all the pumpkin-love going on here .

Leave a Reply