Pumpkin Pie Dessert Squares 1 reg. size pkg. yellow cake mix (I use Duncan Hines) 1/2 c. melted butter 1 egg
Grease bottom only of a 9 x 13 pan. Empty cake mix into bowl and measure out cup and put aside for topping. Add melted butter and beaten egg to cake mix in bowl. Thoroughly mixed, press firmly into pan. FILLING: 2 eggs 2/3 c. evaporated milk 1 (1 lb.) can pumpkin 3/4 c. sugar 1/2 tsp. vanilla, salt, ginger 1 tsp. cloves 1 tsp. cinnamon Prepare filling by beating 2 eggs slightly, adding milk and then the remaining ingredients. When smooth, pour over crust. TOPPING: 1 c. reserved cake mix 1/4 c. sugar 1 tsp. cinnamon 1/4 c. butter Prepare topping by cutting together the ingredients and then sprinkle over filling. if using a heavy glass baking dish, bake at 325 degrees for 45 to 50 minutes, or until knife blade inserted near the center comes out clean. If another kind of pan is used bake at 350 degrees. Cut into squares and serve with whipped cream or topping. Serves 18 to 20. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of meccasmom Sent: Monday, October 10, 2011 3:23 PM To: [email protected] Subject: Re: [CnD] Pumpkin coffee Cake Yes, I would say it could easily be baked in a 9 by 13. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Mike and Jean Sent: Monday, October 10, 2011 6:56 AM To: [email protected] Subject: Re: [CnD] Pumpkin coffee Cake Can this be cooked in a 9x13 pan instead of the cake pans? Thanks, Mike When talent & skill work together u get a masterpiece ; when faith & patience work together u get the Master's peace. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of meccasmom Sent: Monday, October 10, 2011 1:09 AM To: [email protected] Subject: [CnD] Pumpkin coffee Cake Pumpkin Coffee Cake INGREDIENTS TOPPING: 1/4 cup packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cold butter or margarine 1/2 cup chopped pecans CAKE: 1/2 cup butter or margarine, softened 1 cup sugar 2 eggs 1 cup (8 ounces) sour cream 1/2 cup canned or cooked pumpkin 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt SERVINGS 16-20 CATEGORY Breads METHOD Baked PREP 20 min. COOK 40 min. TOTAL 60 min. DIRECTIONS In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
