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Some may gripe, but thank you for posting. You just gave me a new thing to try. I'm new...missed the origional.
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Does this make bars or cake?
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Thanks for this recipe..sounds yummy!! I will have to give it a try...crafty_linda_b
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It is a thick batter so you need to make small cookies or they don't cook all the way through. I add chocolate chips to mine. It is a Weight Watcher's recipe. (Not with the Chocolate Chips lol!)
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Will someone please tell me how to bookmark on the new site?
p.s. I'm starting to love the new site! |
I've made it with the spice cake mix and a can of pumpkin. They are so moist. If you like chocolate use a chocolate cake mix and the can of pumpkin. Both are a hit at my house. I do them into muffins.
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Sounds yummy!
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You can do this with a box of brownie mix and a 15 oz. can of pumpkin (this recipe doesn't call for pumpkin pie filling - just the plain pumpkin)
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Try Betty Crocker's website. I just today received in email, the recipe for a Pralinde-Pumpkin Cake, Pumpkin Angel Food Cake with Ginger-Cream Filling, and Praline Pumpkin Dessert. I copied all of them, they sounded just right for Thanksgiving. Bertie1946
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Okay. I would love to bookmark but don't know how and I haven't figured out how to mark the items I have read so they don't continue to pop up when I go to the next thread. Any help would be appreciated and thanks.
Originally Posted by watterstide
(Post 1875397)
did you try the search feature?
you really need to "bookmark" right here, on this board, the things you want to save! i started doing the bookmark thing here, a few weeks ago, because i got tired of looking for what i can't remember! lol |
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I have searched for an answer on this new quilting board but do not find it at all. Someone please tell me how to bookmark.
Thank you |
Originally Posted by carlasuewho
(Post 1879165)
Must be the season for this! I jotted down the recipe from one of the blogs (sorry, don`t remember which one, failed to jot THAT down).
18.25 box Spice cake mix 15 oz pumpkin puree 1 tsp cinnamon 1/2 tsp nutmeg Mix till smooth, put in lined muffin tin, sprinkle with brown sugar. Bake @ 350° aprox. 22 minutes or until toothpick comes out clean. We had them last week and they were yummy! i used the mini muffin tins..and frozen them so i would eat them all like popcorn. :shock: i added 1 tsp of pumpkin pie spice to the spice cake mix and 15 oz can of pumpkin.. it sure was good..you will not get the regular yield like you would with a cake mix..it is a thick batter. but well worth it! |
Originally Posted by BARES
(Post 1882953)
Found this. Hope this is it.
Pumpkin Spice Cake RecipeCategory: Weight Watchers recipes (184 votes, average: 3.43 out of 5) Loading ... Notes: Moist, low calorie spice cake. Servings: 20 Ingredients: 1 box Spice Cake Mix 15 oz. can of pumpkin ½ cup water Directions: Combine ingredients and mix well with mixer. Pour into lightly sprayed 9×13 baking pan. Bake at 350 degrees for 32-35 minutes. Cool. Cut into 20 pieces. Serve with fat-free Cool Whip. 1 point per serving. For bundt pan, spray lightly and bake 38-40 minutes or until done. Can heat 2 Tbsp. of canned cream cheese frosting in microwave and drizzle over cake. Serves 20. I point per serving. I like to divide batter into lightly sprayed muffin tins and bake about 20-23 minutes. This way it’s already portion ready and easy to grab for breakfast. |
Yes, its the 15 oz can of pure pumpkin added to a spice cake and baked. It was very delicious. I made mini cupcakes using mini muffin tins and baked for 12-15 min
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I think either you have the search gene or you don't. LOL I am rarely successful when I am trying to find something in a search, yet my daughter can find almost anything right away. Believe me, those of us without the search gene surely do appreciate those of you who do have it and help us out with these things!!!! Hugssssss and smilesssss
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I bookmarked this. I think it's the one you want. It was posted by jaciqltznok: http://www.quiltingboard.com/recipes...s-t158138.html
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i'm going to have to try this. thx.
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Tell us how to bookmark..please
Originally Posted by Jo M
(Post 4668207)
I bookmarked this. I think it's the one you want. It was posted by jaciqltznok: http://www.quiltingboard.com/recipes...s-t158138.html
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click on Tread tools...click..then click on subscribe to this thread....then click on subcribe...
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I found this here on the quilting board.
http://www.quiltingboard.com/recipes...s-t164817.html |
I found this here on the quilting board. It is for muffins but you can make the cake instead.
http://www.quiltingboard.com/recipes-f8/easy-pumpkin-muffins-t164817.html and also this one here: http://www.quiltingboard.com/recipes...s-t158138.html |
I found a recipe Praline Pumpkin Dessert. (www.bettycrocker.com/recipes/praline-pumpkin). It is wonderful. If you have
any problems let me know. Be glad to help |
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
full spoonfull spoonfull spoonfull spoonhalf spoon (367 Ratings) Member Reviews (122) PREP TIME 25 Min TOTAL TIME 2 Hr 15 Min SERVINGS 16 1/2 cup butter or margarine 1/4 cup whipping cream 1 cup packed brown sugar 3/4 cup coarsely chopped pecans 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup water 1/3 cup vegetable oil 4 eggs 1 1/2 teaspoons pumpkin pie spice 1 container Betty Crocker® Rich & Creamy cream cheese frosting Caramel topping, if desired Additional coarsely chopped pecans, if desired 1 Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans. 2 In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan. 3 Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 4 Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator. |
I hope this helps. Good luck
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The recipe uses the 29 oz. can of pumpkin. :)
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Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
full spoonfull spoonfull spoonfull spoonhalf spoon (550 Ratings) Member Reviews (152) PREP TIME 20 Min TOTAL TIME 1 Hr 45 Min SERVINGS 12 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk 3 eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix 1 1/2 cups chopped pecans or walnuts 3/4 cup butter or margarine, melted Whipped cream, if desired Additional pumpkin pie spice, if desired Save $$$ on your favorite brands 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. 2 Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. 3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. 4 To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator. Expert Tips Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin. This is more like a pie....really good. |
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