Friday, October 03, 2003

Pumpkin Dessert Cake

The worst-kept secret of food writers and publishers is that the most delicious and pleasing recipes are found in local community, church and fundraiser cookbooks. This is especially true for cookies, cakes, pies, candies and assorted desserts.

Today, I made a pumpkin dessert cake from my church's cookbook, and it is simply sensational. The first layer consists of one can of pure pumpkin, one cup of evaporated milk, 3 eggs, one cup of sugar, one tablespoon of pumpkin pie spice and one teaspoon of salt, all mixed together and poured into a 9 X 12 pan. The second layer is a white cake dry mix, sprinkled on top of the pumpkin mixture. I used the Pillsbury Moist Supreme Classic White Premium Cake Mix with Double Pudding. (Amazing title.) The third layer is a melted half cup of butter, poured over the top of it all. I added a touch of cinnamon to the butter. Bake at 350 degrees for 45 to 50 minutes. The baking aroma is very autumn, and the taste is sure to draw smiles.

Will serve it this evening with whipped cream to our hungry Friday Evening Group.

Send emails to me at

No comments: