so i didn’t want to make pie and i didn’t exactly feel up to baking and decorating an entire cake (or even cupcakes) so i decided to pillage the blog Our Best Bites and found a dessert that is very … wow. if you’re not up to another pumpkin pie i think a nice pumpkin dump cake is just as good. plus, i have at least four more pumpkin pies i can get out of the cans of pumpkin that are currently sitting in my pantry. i panicked when i heard there was a shortage and purchased 4 of those big cans of pumpkin.
recipe courtesy Our Best Bites
a box of yellow cake mix (i used betty crocker butter recipe yellow)
16 oz can of pumpkin (i only had the giant 29 oz cans so i just measured out 2 cups from it)
1 can sweetened condensed milk
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon additional cinnamon
take 2 cups of your cake mix and with your fingers or a pastry cutter, cut in 3 Tablespoons cold butter until it’s well incorporated. press this mixture into the bottom of a 9×13 baking pan. oh and preheat the oven to 350. in a mixer, combine the pumpkin, sweetened condensed milk, eggs, and the spices. mix this together. pour over the cake layer. with the leftover cake mix, stir in the 1/2 teaspoon of cinnamon. measure our your cake mix because according to the recipe (and i didn’t know this) cake mix boxes often have differing amounts of mix in them. with my box, i got about a cup and a 1/4 of leftover cake mix. sprinkle what’s left on top of the pumpkin mixture. sprinkle your pecans (original recipe said 1/3 cup – that wasn’t enough for me. i used a whole cup). drizzle 3 Tablespoons of melted butter per cup of leftover cake mix sprinkled on your pumpkin mixture. if you had about a cup leftover, use 3 Tablespoons. If you had more, like me, I used about 5 Tablespoons. It worked just fine. anyway get the butter drizzled all over the cake. place it in the oven and bake for about 30-40 minutes, or until a knife inserted in the middle is (mostly) clean and the topping is golden brown. serve with vanilla ice cream or whipped cream.
Chocolate Cherry Loaf
recipe courtesy Everyday With Rachael Ray
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 10-ounce bags of frozen, pitted cherries, thawed (drain one of these bags and coarsely chop it up. the cherries, not the bag)
1 cup sugar
1/2 cup sour cream
6 Tablespoons melted butter
heat the oven to 350. grease a 5×9 inch loaf pan. in a bowl, whisk together the flour, cocoa, baking powder, salt and baking soda. in a pot, combine the bag of whole cherries with 1 cup sugar. crush the cherries while cooking over over medium heat. let this cook together for about 15 minutes. let this cool. after it’s cooled, whisk in the sour cream and the eggs. stir this all into the flour mixture. fold the chopped cherries and the butter into the batter. spoon the batter into the prepared loaf pan. bake it for about an hour, or until a tester comes out clean. let it cool in its pan about 15 minutes, then turn it out to cool completely
I also made this recipe from the OBB blog but i’m an idiot so i messed up the brownie part. I usually make mine in an 8×8 pan and i sped read through the part of the recipe that says put the batter in a greased 9×13 baking pan. so of course my dumb butt put it in the 8×8 and had MAJOR BROWNIE BATTER SPILLAGE in the oven. everything burned. there were no survivors. 😦 so i started over with a different brownie recipe that belongs in an 8×8 pan, cut the frosting recipes in half and well, here you go.
some of these are un-frosted because erik balked at the idea of frosting brownies. party pooper.