Seasonal change is the biggest thing I miss living here in Arizona. It is the third official day of fall and it was 104' today; no leaves changing, no sweaters to wear, no crisp cool nights. It will be here but not until December and January. But the bonus is, we don't have to shovel driveways or scrape windows:) Fall is my favorite season to decorate. I hope to start soon; 2 tubs to bring in from the garage to make this happen. I also got in the fall mood by baking a yummy treat yesterday. The boys loved it; extra whip cream made it even better (recipe to follow). Hope that your fall is exactly what you want it to be.
Pumpkin Pie Cake
1 - 29oz can pumpkin puree
1 - 12 oz can evaporated milk
3 eggs
1 - 12 oz can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
1/2 tsp. salt
4 tsp. pumpkin pie spice
1 - (18.25oz) package yellow cake mix
3/4 cup butter
3/4 cup butter
1 cup chopped pecans
Whip Cream
Preheat oven to 350'
Lightly grease a 9x13 pan
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
Sprinkle the dry mix evenly over the pumpkin mixture. Melt the butter, and drizzle it over the cake mix. Sprinkle pecans over the top.
Bake for 55-60 minutes, or until done.
Let cool slightly before serving; serve with whip cream on top!
