Category: CAKES & PIES

DOUBLE BANANA CAKE ~ BLOG 365.185

I hope you’re having a WONDERFULLY relaxing and happy 4th of July – Stay safe and don’t forget to hydrate! It’s HOT out there.

DOUBLE BANANA CAKE
18 ounce banana cake mix plus any ingredients to prepare it according to package directions
3/4 cup chopped walnuts
1 banana, THINLY sliced
4 tablespoons NUTELLA hazelnut spread

  • Preheat oven to 350°.
  • Spray 9 inch deep baking dish.
  • Prepare cake mix according to package directions.
  • Fold in nuts.
  • Spread batter in prepared pan.
  • Dot batter with NUTELLA.
  • Using a knife swirl the Nutella into the cake mix.
  • Layer banana slices in a single layer on top.
  • With your fingers or the back of a spoon press banana slices down into the cake batter.
  • Bake 25-30 minutes or until tester comes out of center clean.
  • Cool in pan 15 minutes.
  • Frost as desired.

ULTIMATE COFFEE CAKE ~ BLOG 365.171

For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

CAKE
2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!

NOTES:

  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTION’S  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

BISQUICK COFFEE CAKE
STREUSEL TOPPING
⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

LEMON TIRAMISU ~ BLOG 365.146

NO COFFEE and NO RAW EGGS makes this rich, creamy, tangy, tart yet sweet dessert the PERFECT cake for your next Sunday dinner. But beware, the flavor is best when the cake has set for a day or so ahead. And the best feature – it’s a NO BAKE recipe. Also BEWARE that the alcohol is NOT baked off in this recipe.

I made them in these cute little parfait style cups for an Eagles function last week and they were a HUGE hit!

LEMON TIRAMISU serves 10-12
1 1/4 cups heavy whipping cream
1 pound marscapone (see notes)
⅓ cup extra fine sugar
2 teaspoons PURE vanilla extract
Zest of 1 lemon
28 ladyfingers (see notes)
½ cup Limoncello
1 cup lemon curd
Lemon curd (recipe below)
Candied lemon slices, garnish
 
They are super EASY to make! (recipe below)

  • In a medium bowl, beat the cream with a hand mixer to soft peak stage. Set aside.
  • In a separate bowl, beat the mascarpone, sugar and vanilla together until it thickens up and it also reaches a soft peak stage.
  • Fold in the lemon zest with a spatula.
  • Fold ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold another ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold the remaining ⅓ of the whipped cream into the mascarpone mixture GENTLY until all incorporated.
  • Quickly dip each cookie into the liqueur (DO NOT SOAK) and lay them side by side in a 9 inch square baking dish, pressing down lightly to make them all level and trim some if necessary.
  • Top the cookies with half the mascarpone cream mixture, spreading it evenly with an offset spatula.
  • Then spread ½ the lemon curd over the cream.
Add another layer of dipped cookies, then spread the remaining curd over the top.
  • Pipe or spread the remaining mascarpone mixture over the top of the curd.
  • Refrigerate AT LEAST 6 hours or PREFERABLY overnight before serving.
  • For nice neat slices, place in the freezer for 45-60 minutes before slicing. Make sure it’s not too firm inside when you serve though as this should be a nice soft set dessert.
  • Right before serving, add some candied lemon slices or zest to garnish.


NOTES:

  • You can substitute cream cheese for the marscapone, BUT please realize this will slightly affect your flavor. Marscapone is made with cream where as cream cheese is made with milk.
  • The number of ladyfingers required will depend on their size. Here in our small town they are difficult to find. Check for them on the cookie aisle. Sometimes they locate them on the international aisle. You can make your own ladyfingers or even substitute sponge cake, cut into fingers. Dry them uncovered overnight on a wire rack.

LEMON CURD

1 tablespoon grated lemon zest

1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 LARGE egg yolks, beaten

  • In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
  • Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
  • Boil for one minute, stirring constantly.
  • In small bowl, with a wire whisk, beat egg yolks until smooth.
  • Whisk in a small amount of the hot lemon mixture.
  • Pour the egg mixture into the sauce pan, whisking well until well blended.
  • Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
  • Pour mixture into medium bowl.
  • Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
  • Cool to room temperature.
  • Refrigerate 3 hours.

    CANDIED LEMON SLICES
    1 cup granulated sugar
    1 cup water
    
2 tablespoons FRESH lemon juice
    2-3 lemons sliced to 1/8-inch thickness
  • In a large saucepan, combine the sugar, water and lemon juice.
  • Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.
  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.
  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
  • Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

VANILLA CHERRY CAKE ~ BLOG 365.122

An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!

VANILLA CHERRY CAKE Servings 10-12

3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

  • 
Preheat oven to 350°. 

  • Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
  • Spread 2/3 of the batter into a greased 13×9-inch baking pan. 

  • Spread cherry pie filling on top of batter.
  • Drop the remaining batter by spoonfuls on top of the pie filling layer. 

  • Stir together the sugar and the cinnamon.
  • Sprinkle over top of cake.
  • Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
  • Lightly glaze if desired.
 I used a cream cheese glaze.
  • Serve warm or cooled.

BLUEBERRY ALMOND COFFEE CAKE ~ BLOG 365.13

BLUEBERRY ALMOND COFFEE CAKE adapted from SLOW ROASTED ITALIAN

Bursting with blueberries and the perfect balance of flavors with the crispy almonds. Make this easy coffee cake recipe for any occasion!

2 cups granulated sugar
3 LARGE eggs, room temperature
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 teaspoon PURE almond paste
1 tablespoon PURE vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups (12 ounces) FROZEN small WILD blueberries, thawed and drained WELL
1/2-1 cup sliced almonds

  • Preheat oven to 350°.
  • Spray a 9×13 baking pan with non-stick cooking spray and set aside.
  • Beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
  • Add butter and extracts, beating 2 more minutes.
  • Gradually add flour and beat until just combined.
  • FOLD in blueberries with a spatula.
  • Pour and smooth batter into prepared pan.
  • Sprinkle almonds on top.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Allow to cool COMPLETELY before serving, or the cake will crack.
  • Use a serrated knife to cut the cake.

NOTE: The cake freezes really well. Wrap individual pieces (so you can snack as desired) in plastic wrap and then place in a resealable freezer bag. Allow thawing for 10-15 minutes on the counter before eating.

CRANBERRY POUND CAKE ~ BLOG 365.3

CRANBERRY POUND CAKE

CAKE
187 grams cake flour-sifted (1 1/2 cups plus 3 Tablespoons) before sifting
1/2 teaspoon baking powder
Pinch of salt
1 1/2 cups small cranberries (fresh or thawed) SEE NOTES
140 grams (5 oz.) white chocolate, grated fine
1 tablespoon flour
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 LARGE eggs
1 teaspoon PURE vanilla extract
2 Tablespoons browned butter

  • Preheat convection oven to 325°.
  • Butter and flour 9 x 5 x 3 loaf pan and line it with parchment paper.
  • Combine cake flour, baking powder and salt and sift it three times, set aside.
  • In a small sauce pan over medium heat salted butter until it’s nice amber color, remove the foam and set aside to cool.
  • Whisk the egg with vanilla extract and set aside.
  • Cream the unsalted butter on medium speed until it’s creamy.
  • Slowly add sugar and continue beating until it’s creamy.
  • Add heavy cream and mascarpone, beating on medium speed JUST until combined.
  • Lower speed and gradually add dry ingredients alternately with the eggs.
  • Toss cranberries with flour and finely grated white chocolate.
  • Fold chocolate cranberry mixture into the batter.
  • Pour the batter into prepared loaf pan, smooth the top.
  • Gently tap the pan on countertop to remove the air bubbles.
  • With a butter knife draw a line down the center of the pound cake.
  • Pour browned butter into the line.
  • Loosely tent pan with foil and bake 30 minutes.
  • Remove foil and bake another 30 minutes until the top of the cake is golden brown and a toothpick inserted comes out clean. If you don’t have convection air oven, baking time will probably take longer.
  • Cool the cake in the pan for 15 minutes, then remove it from the pan and COMPLETELY cool on the rack before icing.

ICING
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 ounces) cream cheese-softened
1 1/2 + cups powdered sugar
1 teaspoon PURE vanilla extract
handful dried cranberries
2 tablespoons QUALITY rum or alcohol of choice

  • While cake is chilling soak cranberries in a quality rum.
  • Drain cranberries well.
  • Cream together softened butter and cream cheese until smooth.
  • Slowly powdered sugar and beat until smooth,.
  • Add vanilla extract.
  • Spread on top of the cake.
  • Sprinkle cranberries randomly on cake.
  • Chill cake until the icing is set.

NOTES

  • If you don’t have convection air oven raise the temperature to 350° and you will have to rotate the pan half way through the baking time.
  • Using smaller cranberries gives you a better disbursement throughout the cake.
  • If you are using frozen cranberries, thaw them first, rinse with cold water until the water is clear, drain the cranberries and dry well.
  • Small WILD blueberries substitute wonderfully!

SWEET LIME & HATCH CHILE CHEESECAKE

While this recipe is my traditional “COOKIES & CREAM” recipe, you can make any flavor you want – just change out the sandwich cookie flavors.

I have these awesome Sweet Lime Hatch Chile cookies that I’ve only ever found in Texas at HEB. A friend sent me several boxes this year as a wonderful gift so I decided to make this wonderful no bake cheesecake with some of them.

SWEET LIME & HATCH CHILE CHEESECAKE serves 6-8
36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese, softened
⅓ cup sugar
1 tablespoon PURE vanilla extract
1 cup milk, warm
1 tablespoon gelatin

  • Separate the cream from the cookies into 2 different bowls.
  • Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup of the crumbs for later.
  • Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
  • Press the cookie crumbs in an even layer into the bottom of a 9-inch spring form pan. Set aside.
  • In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
  • In a measuring cup, mix the milk with the gelatin until dissolved.
  • Pour the milk into the cream cheese mixture, whisking constantly until the mixture starts to bubble slightly. Remove from heat.
  • Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
  • Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
  • Unclasp the ring of the spring form pan, slice, then serve!
  • Enjoy!

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

CHOCOLATE COVERED CHERRY BROWNIE BOMBS yields 24

1 box of brownie mix and the ingredients it takes to make them or a batch of homemade
3/4 cup chocolate frosting
15 ounces almond bark
1 jar maraschino cherries (see note)

  • Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs.
  • Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting – you want a similar consistency to cake pops. You may need to add a little more, but you want to start out on the low side and add more as needed. You want a consistency that stays together easily, but isn’t too sticky to roll into balls.
  • Use about 1 1/2 of brownie frosting mixture and roll it into a ball, but then make a hole in the middle.
  • Add one cherry into the center and fold the brownie ball in over the cherry making sure to seal the cherry in.
 Place on a parchment lined baking sheet.
  • Once you have all your bombs made, pop them in the freezer for about 20 minutes.
  • Melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.

  • Remove the bombs from the freezer but keep them in the refrigerator.
  • Working with one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.

  • Place it on wax paper and wait for it to dry completely.
  • If you want to add sprinkles do so IMMEDIATELY as the almond bark will dry quickly.

LEMON DROP CAKE

This makes quite a large cake, but is quite versatile to change the shape, layers or even makes as cup cakes.

LEMON DROP CAKE
CAKE
6 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cup unsalted sweet cream butter, softened to room temperature
1 3/4 cups sugar
4 LARGE eggs
2 teaspoon PURE vanilla extract
3/4 cup buttermilk
1/4 cup Limoncello
1 tablespoon lemon zest
1/3 cup FRESH lemon juice

  • Preheat oven to 350°.
  • Spray 3 – 9inch round cake pans with non-stick baking spray
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Using a standing mixer, beat the butter and sugar together until creamy.
  • Add eggs and vanilla extract until combined.
  • Add the dry ingredients on low speed JUST until combined.
  • With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix again JUST until combined.
  • Pour batter evenly into cake pans.
  • Bake 20-25 minutes or until the cakes are baked through.

LEMON BUTTERCREAM
3 cups unsalted sweet cream butter, softened
6 cups powdered sugar
2 tablespoons lemon zest
3 teaspoons FRESH lemon juice
3-6 tablespoons heavy whipping cream
Lemons, thinly sliced for toppings (see notes)

  • Using a standing mixer, cream together ALL of the ingredients until stiff and smooth peaks form.
  • Slice a thin layer off the tops of the cakes to create a flat surface.
  • Place 1 cake layer on your serving plate.
  • Evenly cover the top with about 1 cup of frosting.
  • Top with 2nd cake layer and evenly cover the top with another cup of frosting.
  • Top with the third cake layer.
  • Spread the remaining frosting all over the top and sides.
  • Scoop remaining frosting into a large piping bag fitted with a star tip and pipe dollops all over the cake.
  • Pipe larger dollops of frosting onto the top of the cake. (see notes)
  • Place the sliced lemons in between the larger dollops

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

NOTES:

  • When you have time, candy some lemons for decorations as an extra treat!
  • You can save any additional frosting for another use if you don’t want to do a bunch of extra decorating.
  • For a simply iced cake, sheet cake or cup cakes cut this recipe in half.

SAMOA CHEESECAKE

It’s girl scout cookie season or at least it was when I made this cheesecake, not so much when I actually posted it. 😀 I have never seen a girl scout selling cookies here in this area though – not even sure there are any troops. 🙁 I do miss that! Since we can’t buy them, why not make our favorite flavor cookie into a RICH, CREAMY and YUMMY cheesecake? BEST OF BOTH WORLDS!!!!

SAMOA CHEESECAKE
40 chocolate wafer cookies
1/4 cup butter, melted
32 ounces cream cheese, softened at room temperature
1 1/2 cups sugar
5 LARGE eggs
8 ounces FULL fat sour cream
1/4 cup AP flour
1 teaspoon coconut extract
3/4 cup caramel sauce
1/2 cup sweetened flaked coconut
1/4 cup chocolate sauce

  • Preheat oven to 350°.
  • Fill a roasting pan halfway with water and place on lower rack of oven.
  • Use a food processor to crumble the chocolate wafer cookies.
  • Wrap a 9 or 10 inch spring form pan with a double layer of heavy duty foil.
  • Spray the inside of the spring form pan with non-stick cooking spray.
  • Mix together the cookie crumbs and melted butter until well blended.
  • Press crumb mixture into the spring form pan and 1 inch up the side of the pan.
  • Chill 10 minutes.
  • In a large mixing bowl at medium speed cream the cream cheese and sugar until smooth and fluffy.
  • Lower speed to low and add eggs, sour cream, flour and coconut extract for one minute JUST until blended.
  • Pour into chilled spring form pan.
  • Bake on center rack 1 hour and 10 minutes until center jiggles only slightly.
  • Run a knife around the outer edge to loosed the cake.
  • Let cool COMPLETELY on a wire rack.
  • Cover with saran wrap and chill AT LEAST 8 hours or overnight.
  • JUST before serving transfer to a serving plate.
  • Spread the caramel sauce over the top of the cake.
  • Sprinkle with coconut.
  • Drizzle with chocolate sauce.

CRANRASPBERRY APPLE SLAB PIE

This is the BEST recipe for the upcoming fall season. I made it last year for both Thanksgiving AND Christmas!! And I will again this year it was so good 😀

CRANRASPBERRY APPLE SLAB PIE
DOUGH (ingredients for single crust, but you’ll need 2!!)
2 1/2 cups AP flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup COLD butter
1/2 cup COLD crisco stick
1 LARGE egg yolk
1/4 cup COLD vodka**

  • Whisk together the flour, sugar and salt.
  • Grate the butter and shortening into flour mixture.
  • Using a pastry cutter make a crumbly mixture.
  • Whisk egg into vodka.
  • Gradually add egg mixture into flour mixture, tossing with a fork until dough holds together when pressed, adding more cold vodka or cold water as necessary.
  • Shape dough into a disk, wrap with saran and refrigerate for an hour.
  • Repeat the steps above for a second crust.

**NOTE: Vodka while being liquid will also evaporate as it bakes leaving a flakier crust.

FILLING
2 1/4 cups sugar
1/3 cup AP flour
7 Granny Smith apples, cored, peeled and sliced thin (about 8 cups)
3 cups FRESH cranberries
1 tablespoon FRESH orange zest
2 teaspoons FRESH grated nutmeg
2 teaspoons QUALITY cinnamon
6 cups FRESH or frozen raspberries
EGG WASH

  • Roll out 1st disk of dough between 2 sheets of wax paper 13×18 inches.
  • Remove top sheet of wax paper.
  • Turn a 15×10 inch baking sheet upside down on the crust.
  • Using the wax paper lift carefully inverting crust into pan.
  • Remove wax paper and press crust onto bottom and up sides of the pan.
  • Allow to chill while preparing filling.

 

  • In a LARGE saute pan whisk together the flour and sugar.
  • Fold in apples, cranberries, orange zest, nutmeg and cinnamon.
  • Bring to a SLOW boil over medium high heat.
  • Reduce heat and simmer uncovered, stirring occasionally, 10-15 minutes until apples are tender and juices are thickened.
  • Remove from heat and stir in raspberries.
  • Cool mixture.

 

  • Preheat oven to 375°.
  • Add cooled filling to prepared crust.
  • On a floured surface roll out the remaining dough disk into a 1/8 inch rectangle.
  • Cut and decorate as desired into strips or shapes to decorate the top.
  • Brush with egg wash and sprinkle with granulated sugar.
  • Bake 45 minutes on the lowest rack until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

NOTE: You can change up the pie’s top crust with fall themed shapes or braids or basket weave. Sprinkle with granulated sugar to add a crunch and glisten to the crust.

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist BUTTER PECAN cake mix
8 tablespoons unsalted butter, melted and cooled slightly
1 LARGE Egg

  • Preheat oven to 350°. 
  • Line the bottom of your 10 inch spring form pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.  
  • In a large mixing bowl combine the cake mix, melted butter and egg until well blended.
  • Press batter into the bottom of your spring form pan.

FILLING 
8 ounces cream cheese, softened to room temperature
15 ounce can pumpkin puree
8 tablespoons UNSALTED butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 LARGE eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe below) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
  • Add melted butter, vanilla and eggs, beating until well combined.
  • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed. 
  • Pour batter over cake base and smooth even.
  • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency). 
  • COOL COMPLETELY on a wire rack BEFORE removing the pan.
  • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans. 

NOTE: You can use a 9×13 pan, but, YOU WILL NEED LESS BAKING TIME!

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water
  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. 
  • Remove from the heat. 
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. 
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. 
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in. 
  • Continue cooking until amber color darkens stirring constantly. 
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling. 
  • Serve warm. 
  • Makes 1 1/2 cups. 

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.