I made something in the kitchen today other than a small fire.

I know, you’re proud. I can hear your applause right now.

Now, this is something we usually only make in the fall, but, dude, I got home from work tonight and was like I NEED PUMKIN CAKE RIGHT NOW ASAP so I just fuckin’ did it. And let me tell you, it’s as good as I remember from November.

I didn’t think to take pictures while I was in the process of actually making it, but when I went to eat it, I decided it was too good to just hoard and not share with you.  So, here, my friends, is a delicious recipe for a lovely fall dessert.

(It just isn’t seasonally appropriate anymore, but whatevs, I still dig it.)

Ingredients:

  • 1 can Evaporated Milk
  • 3 Large Eggs
  • 1 ¼ tsp Cinnamon
  • ½ tsp Nutmeg*
  • ½ tsp Salt
  • 1 cup Sugar
  • 1 can Pumpkin (13 oz)
  • 1 pkg Yellow Cake Mix
  • ½ cup butter (softened/melted)
  • 1 carton Cool Whip (or other whipped topping)

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Mix evaporated milk, eggs, cinnamon, nutmeg, salt, sugar, and pumpkin in a bowl.  Pour mixture into a greased and floured 9 x 13 pan.
  3. Mix cake mix with ½ cup melted butter.
  4. Crumble cake/butter mixture on top of pumpkin mixture.
  5. Bake at 350 for 40 minutes.
  6. Let cool.
  7. Serve with Cool Whip (or other whipped topping).
  8. ZOMG Yum!

Oh, heavens to Betsy, No! You MUST add the Cool Whip! It’s just not the same without it!!

Oh, yes, yes, yes!! That’s the ticket!!

Excuse me while I go enjoy my pumpkin cake!!

*”Oh, Meg, my little flower, my little bird, my little Nut Meg!”

Name that movie!!

Have a wonderful holiday weekend!!

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