Have you had enough pumpkin goodness yet? I don’t think I ever hit the point where I’ve had enough pumpkin! While my family always has at least one pumpkin pie on Thanksgiving, I like to get my pumpkin fix in many other ways leading up to Thanksgiving. Pumpkin breads, cupcakes, muffins, pancakes, cakes, and the list goes on. So many ways to enjoy pumpkin, and Good Cook has gathered their “Good Cook Kitchen Experts” to do a little Something-Something Pumpkin to help reign in “The Ultimate Thanksgiving” Twitter Party. Before I get to my tasty recipe, be sure to head over and RSVP because the party is going to be AMAZING! The party will take place on 11/25 at 6pm ET, and there will be great prizes such as $200 in Good Cook products that will help make your Thanksgiving phenomenal!
Now for my something-something pumpkin recipe! I have a pretty darn good Pumpkin Cake recipe that is super simple! I know there are many pumpkin cake recipes that require baking, layering, and more baking, but this one isn’t that way. Get all of your layering done up front and then bake and enjoy! This recipe uses a dry yellow cake mix, which I find to pair very nicely with pumpkin. You’ll have your crust, filling and crumb topping for the perfect combination of flavors. In my opinion, it’s pretty hard to screw up too!
For baking supplies, I used my new Good Cook Bakeware. I chose the 7×11″ baking pan because I wanted my dessert to be extra thick. You can easily use a 9×13 and still have great results. If you like to use fresh pumpkins then I’ve got a tool that should make cutting and scooping out the “meat” a bit easier. The Good Cook Pumpkin Scoop comes with a knife inside, which can be used to cut off the top. Then you have a smooth side and a ridged side of the scoop, which is meant for helping you scoop out all of that pumpkin goodness. This scoop can be purchased at Walmart so be sure to check it out!
Out of curiosity, how many of you use fresh pumpkin for your recipes?
My Pumpkin Cake recipe…
- 1 yellow cake mix
- 1/2 cup butter, softened
- 1 egg
- 15 oz can of pumpkin puree (or fresh pumpkin)
- 2/4 cup brown sugar
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 2 eggs
- 2/4 cup evaporated milk
- 1 tsp vanilla
- 1 cup reserved cake mix
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 cup butter
- Preheat oven to 350° and grease the bottom of a 9×13 or 7×11 inch baking pan.
- To prepare the crust, mix together the cake mix (reserve 1 cup for later), butter and egg, until combined. Press into dish.
- Using a mixer, combine the filling ingredients and pour over the unbaked crust.
- Use a fork to mix topping ingredients until crumbly. Sprinkle over filling layer.
- Bake cake for 45 minutes, or until a toothpick inserted comes out clean.