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Wednesday, October 6, 2010

Ingredient Spotlight - Cake Mix

This is my entry for Eat At Home's Ingredient Spotlight.  This week's ingredient is cake mix and when I use a cake mix, I usually am making this recipe, especially in the fall. I always get rave reviews and recipe requests when I make this Pumpkin Crisp.  The original recipe was in Southern Living Magazine in 2008, but I have made a couple of changes to suit our tastes.  Hope you like it as much as I do.

Pumpkin Crisp

Image courtesy of www.myrecipes.com

1 15 oz can pumpkin puree (not pie filling)
1 c evaporated milk
1 cup sugar
1 t vanilla
1 t cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1/2 box butter flavored cake mix 
1/2 c butter, melted

Stir together first 7 ingredients.  Pur into a lightly greased 13x9 baking dish.  Sprinkle cake mix evenly over pumpkin mixture.  Drizzle butter evenly over cake mix.  Bake at 350* for 1 hour or until golden brown.  Remove from oven and let stand for 10 minutes before serving.  Serve warm with fresh whipped cream. 

*** At tip from my husband's grandmother --For best results make your whipped cream with powdered sugar, not granualted and add a dash of nutmeg.  Delish!

2 comments:

  1. I've never heard of pumpkin crisp before, but it looks and sounds really good. Perfect for this time of year. Thanks for linking up!

    ReplyDelete
  2. oh my!! this is my kind of dessert!

    ReplyDelete

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