Happy first day of October! I made Pumpkin Crack Cake this weekend for the girl at the retreat and I'm getting ready to take out Pumpkin Muffins out of the oven. YUMMMMM can you smell the Pumpkin? I love Fall I have to tell you the girls and my husband loved the Pumpkin Crack Cake so I thought I would share the recipe with you.
Pumpkin Crack Cake
White Cake mix or if you want you can use Gluten-free Vanilla cake mix
7 1/2 ounces canned pumpkin puree
7 ounces sweetened condensed milk
2 eggs, at room temperature
1/2 cup sugar
2 1/2 teaspoons pumpkin pie spice
1 15-ounce box gluten-free yellow cake mix
8 tablespoons (1/2 cup) unsalted butter, melted and cooled
1/2 cup semi-sweet chocolate chips (or chopped pecans)
Preheat the oven to 350 degrees F. Grease a 9-inch square or round baking pan and set it aside.
In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined.
Pour the pumpkin mixture into the prepared pan. Sprinkle 1/3 of the dry cake mix over the top and swirl it into the wet ingredients with a knife.
Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next,
sprinkle evenly with chips. Cover the top of the pan with foil.
Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes,
or until it has begun to brown around edges.
Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.
Doubling the recipe is a cinch, with a hitch. Double all of the ingredients — except the cake mix. Just sprinkle that thinner if you double the recipe,
Believe me you're going to want to double this recipe so you have some left for the next day. I didn't even get a second piece:(
Thanks to EasyRecipe for this great recipe!!!
For those of you who joined our Blog Hop this weekend Thank you and Thanks for all the comments!
Have a very crafty day! Bonnie