DELICIOUS EASY PUMPKIN DUMP CAKE!! Last minute Thanksgiving Dessert that's Better than Pumpkin Pie!!
Looking for the perfect Thanksgiving dessert? This cake is made with a box of cake mix and can be baked and ready in an hour! It is seriously my favorite dump cake and half of it was gone within the first day!
What would you like to see me bake next?
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Cups are American
INGREDIENTS:
One 29-oz can OR two 15-oz cans (822 grams) Pumpkin Puree(not pumpkin pie filling)
1 can (12 oz/354 ml) Evaporated Milk
3 Whole Eggs
1 cup(200 grams) White Sugar
3 tsp(8 grams) Cinnamon
One 15 oz box(432 grams) Yellow Cake Mix
1 cup(109 grams) Chopped Pecans (optional)
3/4 cup(170 grams) Butter, melted
Preheat oven to 350 degrees Fahrenheit and bake until it is set and the top is golden brown. Mine took 45 minutes and I ended up having to cover it after 30 minutes to prevent excess browning, but every oven is different.
I got this recipe from my Uncle Todd. Thanks so much!
Watch my remake of this with recommendations from YOU:
Music: bensound.com
Roasting Pie Pumpkins and Making Pumpkin Bars
#harvestmoonfarmkc #pumpkingoodies #homemademeals
Today we're roasting our own pie pumpkins and making some yummy pumpkin bread and pumpkin bars with cream cheese frosting!
Intro guitar music written and performed by Scott Gardner
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Brown Sugar Maple Pumpkin Butter Bars #shorts #fallfood #halfbakedharvest #pumpkin #autumnfood
Recipe:
If there was ever a recipe that screams fall, it’s these Brown Sugar Maple Pumpkin Butter Bars with Vanilla Espresso Glaze. Made with nutty browned butter, cinnamon, spiced pumpkin butter, and white chocolate. Then generously glazed with a sweet, thick, and creamy vanilla espresso glaze. There’s really nothing not to love about these autumn-spiced pumpkin bars. The true secret? Brown butter, brown sugar, and sweet pumpkin butter. They keep these bars incredibly flavorful, soft, gooey, and so delicious. These bars require so little effort to make. They’re salty-sweet, heavy on the pumpkin butter, and every last bite is truly delicious.
PUMPKIN RECIPES ‣‣ 3 Easy Ways to Use Pumpkin
Today I'm showing you 3 easy ways to use pumpkin puree! These healthy pumpkin recipes are perfect for fall and can be enjoyed as a healthy dessert recipe or an easy breakfast idea. Hope you love them! ????
☆ RECIPES ☆
PUMPKIN PIE OVERNIGHT QUINOA:
PUMPKIN PEANUT BUTTER COOKIES:
HEALTHY PUMPKIN PIE BARS:
VEGN PUMPKIN PIE FILLING:
☆ PRODUCTS:
- Food Processor:
- Cookie Scoop:
- Mini Mason Jars:
- Organic Pumpkin Puree:
- Organic Quinoa:
- Organic Quinoa Flour:
- Nutritional Yeast:
- Flaxseed Meal:
- Olive Oil:
- Almond Flour:
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Pumpkin Squares Cream Cheese : An Easy Fall Dessert Recipe by Heartway Farms #recipe #dessert
In this relaxing video, Julianne shares our family's recipe for delicious, cream cheese-frosted pumpkin bars. These bars make for a great addition to any Fall family get together. It's a super easy recipe, and one that is sure to get you in the autumn mood! @HeartwayFarms
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Here's the recipe:
4 eggs
2 cups sugar
I cup vegetable oil
2 cups flour
2 teaspoons baking soda
2 cups pumpkin puree
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 teaspoon allspice
Frosting:
8 oz cream cheese
1/2 cup softened butter
3 cups powdered sugar
1 tablespoon vanilla
Do not grease the pan! Bake 15-20 minutes at 350 degrees Fahrenheit.
Enjoy!
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Betty's Best Harvest Time Pumpkin Bread
Betty demonstrates how to make Harvest Time Pumpkin Bread. This is a delicious bread containing pumpkin, flavorings, raisins, and nuts. It can be baked in a variety of pans for various purposes, and this is the perfect time of the year to make it!
Best Harvest Time Pumpkin Bread
¾ cup butter, softened to room temperature
2 cups sugar
4 eggs
2 tablespoons molasses
2/3 cup orange juice
2 cups canned or cooked mashed pumpkin
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons vanilla extract
1 cup raisins (I used golden raisins, but you may use any type of raisins.)
1 cup chopped pecans (You may omit the pecans, or substitute another type of nut, if you don't like pecans.)
In a very large mixing bowl, beat ¾ cup butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add 4 eggs, one at a time, beating after each addition. Add 2 tablespoons molasses, 2/3 cup orange juice, and 2 cups cooked mashed pumpkin. Set aside. In a large mixing bowl, combine 3 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon ground cloves. Stir thoroughly. Add to pumpkin mixture, mixing just until blended. Add 1 ½ teaspoons vanilla, 1 cup raisins, and 1 cup chopped pecans. Spoon batter into four greased and floured 7-inch by 3 ½-inch by 2-inch loaf pans. Bake at 350 for 50 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Note: I use 5 greased and floured 5-inch by 3-inch by 2-inch baking pans, plus 6 muffin tins with paper liners, and had a small amount that I placed in a small Pyrex glass dish. I bake all of these at the same time at 350, using 40 minutes for the pumpkin loaves, 15 minutes for the pumpkin muffins, and 10 minutes for the small glass dish of pumpkin bread. Each of these was tested for doneness, using a toothpick. You can see that this is a large recipe, and you can choose to use it in various ways. It is particularly nice at this time of year to make the miniature pumpkin bread loaves to give as gifts from fall up through Christmas. These do freeze well also. Happy holiday season from my house to yours, and I hope you enjoy this Harvest Time Pumpkin Bread! Love, Betty ♥
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