No Time to Make a Pie? How About a 4 Ingredient Pumpkin Cake?
Are you running around crazily, already cooking up a storm but thinking you need one more dessert? I am missing my children and dear sweet grandchildren and grand-dogs this Thanksgiving-they are all in New York State and I am not! But even so, my former in-laws and a couple groups of friends are keeping me busy and engaged. I get to play games too.
My cousin, Ann, a licensed dietician passed this on to me (and a few others on her email list).
Disclaimer: I have not made this cake myself in my test kitchen. But, hey, she is certified and she has to deal with the Health Department and with sweet litle ol' ladies in nursing homes.
SO hereit is- a pumpkin CAKE receipe as easy as Pie. (Well, you know what I mean, , ,)
The basic recipe is: enough prepared pumpkin pie filling for two pies poured into a 9x13 pan, sprinkle with one white cake mix, sprinkle with 1/2 to 1-1/2 cups chopped nuts (walnuts or pecans), melt 1/2-1 cup butter or margarine and drizzle over the cake mix and nuts (I use 3/4 cup), bake at 350 degrees for 50-60 minutes until lightly browned and toothpick comes out clean 1/2 way between edge and center. Let cool at least 1/2 hour before serving.
Of course if you buy the little can of filling (for one pie) you can make this in an 8x8 pan and just use less cake mix, butter, and nuts. Then the remaining cake mix can go on top of fruit and bake for a "crumb" dessert.
P.S. Here is my sweet loving grandson-just one of the loved ones with whom I'd rather be celebrating. More holidays to come, though!