Tuesday, November 23, 2010

Upside Down Pumpkin Cake

I tried this dessert at Dessert Auction I recently went to. It was so yummy that I bombarded the lady who made them to ask what they were. I couldn't wait for the recipe so I googled it and found multiple similar desserts, so I tried some things out and came to this amazingly beautiful fall dessert!! It's great in the Flexipat (similar to jelly roll pan) and there's extra to place in a different mold, in which I opted for no nuts in that one. Or, make a smaller batch for just the flexipat or one mold.
Hope you enjoy!












Ingredients

• 1 (29 ounce) can pumpkin

• 1 cup white sugar

• 3 eggs

• 1 (12 fluid ounce) can evaporated milk

• 1 tablespoon pumpkin pie spice

• 1 (18.25 ounce) package yellow cake mix w/ pudding in it

• 1 cup butter, melted

• 1 cup pecans, chopped

• 2 cups frozen whipped topping, thawed (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Place your Flexipat or Fleximold on the perforated baking sheet and set aside.
2. In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan. (NOTE:  I used Pumpkin Pie mix instead of regular pumpkin filling and omitted the spices - just a step easier)

3. Sprinkle the dry cake mix over the pumpkin, then the pecans and then drizzle melted butter over the cake mix.

4. Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping. NOTE: If using the Flexipat or a "thinner" version, you don't need to cook for a full hour, probably only 45 minutes like I did with the Flexipat. This does not need to be refrigerated but is best when served same day or the next.

Tuesday, November 2, 2010

Pumpkin Streusel Muffins


 











Ingredients:
1/2 cup butter, melted and slightly cooled
3/4 cup canned pumpkin
1/2 cup yogurt or sour cream (I used fat free sour cream)
2 large eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp all spice 1/4 tsp cloves (I used the pumpkin pie filling instead of regular pumpkin and ommitted all the spices except cinnamon and thought it was pretty tasty)
1/2 tsp salt
1/2 cup brown sugar
1/2 cup white sugar
Streusel Topping:
In small bowl, combine 2 tbsp flour, 1/4 cup sugar and 1/2 tsp cinnamon. Cut in 4 tsp of butter until mixture is crumbly. Set aside.

Directions:
Place Mini muffin tray on perforated baking sheet, set aside. Preheat oven to 375. In a large bowl, combine melted butter, pumpkin, sour cream, eggs and vanilla and whisk until smooth. In another bowl, sift together flour, baking powder, spices & salt, then stir in sugars. Add pumpkin mixture to flour mixture and stir until combined. Divide evenly in muffin tray. Top with streusel.
Bake for about 14 minutes in mini muffin tray, probably 20 in regular muffin tray, or until toothpick inserted comes out clean. Let cool at least 10-15 minutes before removing.

These are so moist and yummy!! They could've used more pumpkin flavor, so next time, I might try adding more pumpkin or spices. But these were delicious anyway!!