Pumpkin Dump Cake

1 (18.25 ounce) package yellow cake mix

1 egg   

1/2 cup butter, melted

Filling        

1 (29 ounce) can pumpkin puree

2 eggs                                                    

1 teaspoon ground nutmeg

1/2 ground clove                                                   

1 teaspoon ground cinnamon                                                    

1/3 cup white sugar

1/3 cup brown sugar     

2/3 cup evaporated milk                                                 

  

Topping

1 cup cake mix

1/2 (1 stick) softened butter

1/3 cup chopped pecans or walnuts

 Directions

Original recipe makes 1 - 9x13 inch pan Change Servings

1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix,  egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
2. In a large bowl, mix pumpkin,  eggs, spices, sugars, and milk. Pour pumpkin mixture over the cake mix crust.
3. In a small bowl, combine 1 cup cake mix, 1/2 cup softened butter and nuts cut until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

Natalie's Pumpkin Pretzels

Natalie made these cute Pumpkins with pretzels.  I was looking for the directions to share with you and came across a recipe that called for white chocolate instead of frosting.  If you want to make these with white chocolate click here for the recipe. 

The only thing I would do different is buy Wilton's  orange candy melts.

Pumpkin Delight

                               Recipe from "The Best Laid Plans"
I found this great recipe on "The Best Laid Plans," Blog.  Not only does she have great recipes but here is a hand made Scarf.  This will be my next project, I just need to go through my old shirts.

Now back to the Pumpkin Delight, both my sons loved it, but Trevor surprised me because he hasn't been eating any of my pumpkin dishes lately.   He asked for 5 servings, I only gave him 2.   I recommend this to anyone that likes pumpkin, it is one of the easiest desserts and very delicious.  I will definitely make it for Thanksgiving.

Ingredients:

1 Duncan Hines Butter Yellow Cake Mix
1 15 ounce pumpkin puree
1 14 ounce can sweetened condensed milk
1 8 ounce Cool Whip
1 cup Heath Bits
Caramel Sauce - I use Hershey's squirt bottle

Directions:

• Preheat oven to 350 degrees.
• Put pumpkin puree in a medium mixing bowl and slowly add cake mix while mixing. Pour in to a sprayed 9 x 13 baking pan or casserole dish.
• Bake for 25 minutes.
• Let cool for 10 minutes.
• Using the handle of a wooden spoon, poke holes in to the cake.
• Pour the can of sweetened condensed milk over the cake evenly.
• Cool for a minimum of 30 minutes. I let mine cool a couple of hours because I had other things to do.
• Spread Cool Whip over the top of the cake.
• Drizzle the caramel syrup over the top. I used a zig zag motion.
• Sprinkle Heath bits.
• Chill for at least 3 hours but can be chilled overnight.
• Enjoy!

Pumpkin Bars "Baking in the Kitchen with Natalie"

 recipe from Recipelink.com

I love cooking in the kitchen with friends. Today Natalie came over and we made Pumpkin bars, Pumpkin pancakes and Orange Chicken.  The Pumpkin bars and Orange Chicken were  DELICIOUS.  I can't wait to make both of them again.  The pumpkin pancakes were good but they needed more pumpkin.

Ingredients
1 pkg. (2 layer size) spice cake mix
1/2 c. butter or margarine, melted
3 eggs
1 cup canned pumpkin (not pie filling)
1/2 cup sugar
1/2 tsp. grated orange peel
1/2 cup chopped pecans
dash of salt

Reserve 2/3 cup dry cake mix.
In large bowl combine remaining cake mix, butter and 1 of the eggs; mix well. Pat into greased 13x9x 2-inch baking pan.

Combine reserved cake mix, pumpkin, sugar, remaining 2 eggs, orange peel and dash of salt. Beat at medium speed on electric mixer for 1 to 2 minutes. Pour over partially baked layer. Top with nuts.

Bake at 350 degrees for 15 to 20 minutes.
Cool; cut into bars. Refrigerate.
*** next time try yellow cake mix