Sunday, September 25, 2011


Before I make your mouth water, I wanted to apologize for my inconsistent blogging efforts. I've been on a whirlwind travel adventure for the past 2 months to some fantastic places (Australia and Thailand to name just a few) and to be honest, blogging hasn't even crossed my mind.

But because I was feeling guilty, here's a Sweet Sunday post coming at you all the way from Bangkok (where it's actually my Monday)...

This is the perfect fall dessert and one you're going to want to make now so you can easily whip it up over the Thanksgiving holiday! This dessert has a few steps but it's really simple to make. A doctored up store bought yellow cake mix with toasted pecans or walnuts is used for both the crust and topping to give it a nice texture and flavor. And sandwiched between the two, is a layer of creamy pumpkin filling that has a nice balance of sweet and spicy.

This dessert is a cross between pumpkin pie and a pumpkin bar. The buttery, caky topping makes this dessert stand out. It can be served plain or dressed up with ice cream or whipping cream. A fall delight whose leftovers go extremely well with a nice cup of coffee the next morning!

Inspired by Slight Detour

Box of Yellow cake mix
1 1/2 sticks of butter
5 eggs
1 cup of chopped walnuts or pecans (your choice)
1 large can of Pumpkin
1/2 cup brown super
1 cup sugar
2/3 cup evaporated milk
2 1/2 tsp of cinnamon
1 tsp nutmeg
1/4 tsp salt


After reserving and setting aside, 1 cup of cake mix, add 1 melted stick of butter or margarine, 1 beaten egg, and ½ cup of chopped nuts to the remaining cake mix.
Mix well and spread mixture in a 9x13 greased baking pan.

In large bowl, mix together: 1 large can of pumpkin, 4 beaten eggs, ½ cup of brown sugar, ½ cup sugar, 2/3 cup of Evaporated milk, 2 ½ tsp of cinnamon, 1 tsp of nutmeg, ¼ tsp salt. Spread the filling over the crust.

In separate bowl, mix together until crumbly: the reserved 1 cup of cake mix, ½ cup sugar, ½ cup of nuts, ½ stick of softened butter or margarine.
Crumble the topping over the filling.

Bake @ 350 for 50-60 minutes. Cool and serve with whipped cream or ice cream on top.

I hope this ends your weekend on a sweet note! xo

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