Hi all. Took three rounds of trying to get this post in place. Somehow the formatting wound up mixed up. I won’t fight with software, but I might have happened on some understanding about plain text vs. HTML. Honestly, almost everything I’ve ever learned about a computer has been incidental.
Let’s move on, folks. I’ll celebrate later.
Hope those of you who celebrate had a hoppin’ Halloween! With trunk-or-treat in my neighborhood, I didn’t see a somewhat steady stream of trick-or-treaters until almost 6:30 PM. And I never thought I’d miss taking kids out candy-seeking, but… 😦
My older guy–2nd in from the right–and his buds turned a friend’s garage and lawn into the neighborhood haunted house and ghouled it all themselves. Have a feeling a lot of little kids lost sleep that night. Some though, walked right up for candy, no apprehension at all!
So one of my favorite teacher friends brought in a cake for our teachers’ Halloween breakfast–ever eat pudding by holding it in your hand?
I’d say that’s almost what this was. A texture like I’ve never had. My teacher friend kept asking about how to top it.
Cake mix. Canned pumpkin pie mix. A ‘little’ evaporated milk.
Of course I had to try it. Of course I made my tweaks to the recipe. (Drives hubby nuts but he doesn’t eat most of my stuff anyway, whether I stick to a recipe or not.)
Then Stacey asked about it, so…
Here’s my version:
One box white cake mix (yellow tastes too strong for my preferences)
One 15 oz can of pumpkin. (Pumpkin pie mix is already sweetened. Figure using the ‘mix’ will yield a much sweeter dessert.)
I added, IDK, 1/8th cup of buttermilk to make it easier to stir?
Combine the ingredients in a bowl and stir until fully combined/incorporated. Batter will be thick. You’ll probably need to scrape one scapula with another to get the batter into a pan. (I used an OVAL 9 x 13 pan; didn’t have the 11x7x2 one of the recipes I read called for. It worked fine.)
Bake at 350 about 25 minutes, or until toothpick inserted in center comes out clean.
Sprinkled brown sugar on top when done and covered with waxed paper to retain moisture. Tastes even better the next day, but then again, most things pumpkin do.
I’m thinking this would be awesome with freshly whipped cream or vanilla ice cream. I mean, is there an easier dessert for Thanksgiving?
Have a great day,