Pumpkin crunch cake, Apple dump cake, Chocolate caramel cake

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Cake is always good. Try these.
Pumpkin crunch cake
16 oz. canned pumpkin
12 oz. evaporated milk (not sweetened condensed milk)
3 eggs
1 C sugar
1 TBS pumpkin pie spice
1/2 tsp. salt
1 box yellow cake mix
1 C butter, melted
1 C chopped pecans
Lightly grease a 9×13 pan and set aside. In a large mixing bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice until smooth. Spoon evenly over bottom of pan. Sprinkle cake mix over pumpkin layer, then pecans. Pour melted butter over top of cake mix/pecans. Bake in a preheated 350-degree oven for 50-55 minutes until top is golden brown. Let cool completely before serving.
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Apple dump cake
1 butter cake mix
1 large can apple pie filling
2 eggs
1 tsp. vanilla
Topping:
1/3 C of milk
5 TBS butter
1 C sugar
1 C butterscotch chips
Preheat oven to 350 degrees and grease a 9×13 baking pan. Dump all cake ingredients together in a bowl and mix until blended and place in oven. Bake cake for 30-35 minutes. Pull out when done and let cool. While cooling, start making icing. Combine milk, butter, and sugar in a saucepan and heat until boiling. Let boil 1-2 minutes, stirring constantly. Once boiling, add butterscotch chips and continue to stir until melted. Pour entire hot mixture over cake. Cake is best served lukewarm!
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Chocolate caramel cake
1 (3.9-oz.) pkg. instant chocolate pudding mix
1-1/2 C milk
1 (16.5 oz.) box devils food cake mix
8 oz. caramel candies, chopped
1 tsp. flaked sea salt
1 C semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray an 8×8-inch baking dish with cooking spray.  In the large bowl of an electric mixer, combine pudding mix and milk on low speed for 1 minute. Add dry cake mix and continue to stir on low until mixture is smooth and there are no dry ingredients or lumps. Spread mixture into prepared baking pan, pushing to the corners with a spatula. Batter will be very stiff. Sprinkle chopped caramels on top, then sprinkle evenly with sea salt flakes. Bake about 40 minutes until the center tests done when a toothpick is inserted into it. Remove from oven to a cooling rack.
While cake cools, place chocolate chips into a microwaveable bowl and then into microwave. Cook on full power for 30 seconds; stir and continue to heat in 30-second intervals until chips can be stirred completely smooth. Drizzle chocolate over cake.
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Thought – As you grow older, your Christmas list gets smaller and the things you really want for the holiday can’t be bought!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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