Pumpkin Butter Cake

Pumpkin Butter Cake

If you’re looking for a new spin on an old classic pumpkin pie, this pumpkin butter cake takes the cake! If you’ve had an open gooey butter cake before, it’s similar to that with a pumpkin pie filling on top. And the recipe lives up to its name, requiring TWO sticks of butter. :) 

Ingredients

Cake

• 1 18 oz. pkg. yellow cake mix
• 1 egg
• 8 TBS butter melted

Filling:

• 1 8 oz. pkg. cream cheese, softened
• 1 15 oz. can pumpkin
• 3 eggs
• 1 tsp. vanilla
• 8 TBS. butter melted
• 16 oz. powdered sugar 1 box or half bag
• 1 tsp. cinnamon
• 1 tsp. nutmeg

Instructions

1. Heat oven to 350 degrees.
2. Combine the cake mix, egg, and butter. Mix well.
3. Pat the mixture down into a sprayed 9x13 pan. Set aside.
4. To make the filling, beat the cream cheese and pumpkin, in a bowl, until smooth.
5. Add the eggs, vanilla, and butter. Beat together.
6. Add the powdered sugar, cinnamon, nutmeg, mix well.
7. Spread pumpkin mixture over cake batter crust.
8. Bake about 40 - 50 minutes.
9. Serve with whipped cream on top.
10. * Be careful not to overbake, the top will look perfect, but the bottom layer of crust will be too toasty. The cake should have a slight wiggle and be "gooey".
    
    

Churro Chex

 

Churro Chex 

Sweet and crunchy- this Churro Chex is covered in a homemade caramel and then covered in a cinnamon sugar. Perfect for a fall snack! Next time I think I’ll maybe add some salty peanuts for a hint of salt. You could also add some candy corn for an extra festive touch! 

Ingredients

• 4½ cups Rice Chex cereal
• 4½ cups Corn Chex Cereal
• 1 cup brown sugar, packed
• ½ cup salted butter, 1 stick
• ¼ cup light corn syrup
• 1 cup sugar
• 3 teaspoons ground cinnamon

Instructions

• Preheat oven to 350.
• Place cereal in a large, mixing bowl.
• Spray with a cookie sheet nonstick baking spray.
• In a small ziplock baggie combine cinnamon and sugar and set aside.
• In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat.
• Pour over cereal and stir until cereal is coated.
• Then mix in 3/4 cup of cinnamon sugar and mix well.
• Spread cereal on prepared baking sheet. Sprinkle the rest of the cinnamon/sugar mixture on top. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.