What? It'S October? (Now I Have An Excuse To Make Pumpkin Butter Cake!) - Reality of a Gastric Bypass Blog at Allrecipes.com - 198500

Reality of a Gastric Bypass

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?


 
Comments
Oct. 5, 2010 7:23 pm
Sure seems to be very rich but I may give it a try- only because it also has an entire stick of butter...mmmm.
 
Janet 
Oct. 6, 2010 1:15 pm
We buy powered sugar in bags here, could you tell me how many ounces are in a box of your powered sugar? I can convert. This sounds really yummy. When you mention the alternative recipe, how much banana would you use? Thanks for sharing the recipe.
 
Mrs. C 
Oct. 7, 2010 6:48 am
A box of confectioners sugar is usually one pound. The box I have used is one pound. (16 ounces, four cups) The bananas would be two cups mashed, I think. The can of pumpkin is 15 1/2 ounces, hearly two cups. The reason only one cup of peanut butter is used is because it is so dense and thick. I really need to pay more attention to measurements!!! Hope you try and enjoy!
 
Oct. 7, 2010 9:38 pm
Sounds W O N D E R F U L
 
 
 
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Mrs. C

Home Town
Tulare, California, USA
Living In
Bakersfield, California, USA

Member Since
Jul. 2010

Cooking Level
Intermediate

Cooking Interests
Stir Frying, Slow Cooking, Quick & Easy

Hobbies
Quilting, Sewing, Reading Books

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About Me
A retired teacher, my title is now "homemaker," and proud of it! My wonderful hubby and I have SIX dynamic grandchildren! Mr. C and have both had a gastric bypass...talk about a change in cooking methods, ingredients, and expectations! This i adventure in eating and health continues to be a challenge.
My favorite things to cook
Our favorites are grilling and baking with lean meats and fresh vegetables. Cookies are still on the menu!Cookies
My favorite family cooking traditions
Grilling is a tradition that will NOT stop! When I can, I like to bake cakes and cookies.
My cooking triumphs
Thanksgiving and Christmas Eve are special occasions for gathering the family, and also a very busy time in the kitchen.
My cooking tragedies
Over use of a HOT spice can lead to tragedy. Oops.RECENTLY I over marinaded pork in a vinegar/soy sauce brew that was NOT good. I will forever be suspicious of the amount of vinegar required in a recipe!
 
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