Friday, November 25, 2011

Pumpkin Cake...

This cake is very moist, it is very versatile when it comes to presentation. I have served it two different ways. Ornery likes the plain version best! It makes a great morning treat with your coffee.

Pumpkin Cake
  •  1 yellow cake mix
  • 3 eggs
  • 1/4 water, cold
  • 1/2 can of pumpkin or 15 ounces 
  • (*Freeze remaining pumpkin for later use.)
  • 1 level teaspoon of pumpkin spice
  • 1/4 cup butter, melted, set aside
Pre-Heat oven to 350 degrees
MIX all ingredients, except butter. Blend well.
Fold into a prepared (greased) cake pan 9x13, 2 rounds,
 I used a large square pan.
Next... Pour the melted butter over the top of cake batter.

 Bake at 350 degrees for 45-50 minutes. Some pans may only take 35-40 minutes. So start checking the cake after 35 minutes. A toothpick should come out clean. When done, let rest 20-25 minutes before turning out.

 Drizzle with prepared Carmel sauce across the slightly warm cake. May be served with whipped cream and pecans.

 This pumpkin cake is moist and very tasty.
 *I used a sugar free cake with sugar free caramel and it was wonderful.

A second serving choice, broken pieces of cake with pecans and whipped cream in a berry bowl. Drizzle with caramel.

Serving pumpkin with Style...
I Hope your Thanksgiving was filled with Happiness & Love...
NeeCee Signature

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