What? It's October? (Now I Have an Excuse to Make Pumpkin Butter Cake!)
Oct. 4, 2010 2:13 pm
Updated: Oct. 7, 2010 9:38 pm
It really is October? Until yesterday, temperatures were in the 90s and the AC still kicked on every afternoon! Today is somewhat cooler and a little overcast, but it does not FEEL like autumn. I did turn the pages of my calendar. It now states, "OCTOBER"
at the top. Of course, it does get darker sooner, and it is REALLY dark when the morning alarm goes off! Maybe it IS October.
October means fall decorations can come out. We are in the harvest season with cornucopias brimming. A friend of mine recently commented, "Why are pumpkin products and flavors only featured in the fall? I LOVE the flavor of pumpkin!" (Nodding my head
in agreement as I write) Here is a favorite Pumpkin Butter cake recipe that is outrageous in carb calories. It is rich and creamy, but add a dollop of whipped cream, anyway! (Makes it more festive, too)
Preheat oven to 350, spray/prepare 9 X 13 baking pan
Mix one box of yellow cake mix, i egg, and 1 cube very soft butter.
Press mixture nito pan, set aside
Cream together 8 oz. cream cheese and one 15 oz can pumkin pie filling
Add 3 eggs, 1 Tablespoon vanilla, 1 stick of very, very soft butter
Add 1 teaspoon each cinnamon and nutmeg
Add ONE BOX powdered sugar (really!)
KEEP MIXING UNTIL SMOOTH
Pour over the prepared "crust" Bake 50-60 minutes, some ovens a bit longer... the cake will look gooey but will finish setting up as it cools. Whipped cream on top is bonus!
Variations: Use chocolate devils food instead of yellow cake mix, and use 1 Cup peanut butter instead of pumpkin. Maybe this would be another way to use up mature bananas, as well, don't you think?