Pumpkin Dump Cake - Easy and Delicious!

This easy cake recipe is scrumptious! It's especially great as an addition to your Thanksgiving or Christmas meal, but will be a delicious dessert any time of year, thanks to canned pumpkin! I think one thing that makes it so special for this southern gal is the pecans! Top the cake off with whipped cream or vanilla ice cream to make it even more special. I hope you enjoy this.

Pumpkin Dump Cake

1-15 oz can pumpkin pie filling
2 eggs
3/4 c. sugar
2 tsp. pumpkin pie spice OR 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves
1-12 oz can (1 1/2 c.) evaporated milk
1 box yellow cake mix
1 stick butter, melted

½ - ¾ cup chopped pecans

Make pumpkin pie filling according to directions on the can of pumpkin. Pour batter into greased 9 x 13 inch pan. Sprinkle package of yellow cake mix (dry) on top of pumpkin mix, spreading lightly to cover all the pumpkin. Melt butter and pour evenly over dry cake mix. Sprinkle pecans on top. Bake 1 hour at 350 degrees. Serve plain or topped with whipped cream.

Pumpkin Dump Cake

Chocolate Cherry Torte

Doesn't this cake look yummy? It's one I've fixed for over 35 years. This is a really simple recipe, but makes a gorgeous cake if you're looking for something special, especially if you love chocolate and cherries together! The recipe says to use 3 round cake pans but I have always used my bundt cake pan and just sliced the cake in 3 layers. Be careful though, so it won't break. It's easier to put the cool whip on the layers if it's slightly thawed. And make sure you get there largest can of pie filling. Enjoy!

1 box dark chocolate or Devil's Food cake mix
1 lg. container whipped topping
1 lg. can cherry pie filling
Make cake following package directions. Divide into 3 greased 9 inch cake pans. (I use my Bundt cake pan and slice it in 3 layers being careful not to break it). Bake for 15 to 18 minutes at 350 F. Cool on metal racks.
Layer cherry pie filling and Cool Whip on layers. Top with Cool Whip and decorate with cherries if desired.
I cut this page out of a magazine all those years ago. You can tell it's been battered!

I finally found the original recipe on the web here: 

Macaroon Brownies - Recipe

This yummy recipe has some of my favorite ingredients, which are chocolate, coconut and sweetened condensed milk. I bet adding pecans or chopped almonds would make it even better. I found the recipe at Kimmy's Kitchen here. She has lots of recipes posted that are from her mom's cookbook. What a wonderful thing to do for your children and grandchildren. They will really appreciate their favorite dishes, from when they were growing up, and especially when you are gone. I made my own cookbook once when I was a supervisor for Cookin' by House of Lloyd. It was a party plan like Pampered Chef. I compiled the cookbook to give to my hostesses. Maybe someday I'll post about it.

Pretzel, Chocolate Chip and Caramel Cookies

This cookie recipe sounds scrumptious! Since I love caramel and chocolate, I'm going to try making them. The pretzels will add to the crunch and taste. I discovered the cookies at SWEET AS SUGAR COOKIES, a place really worth following if you like to bake. (and love sweets!)

. To see the recipe, click here, at a blog called The Alchemist

Double Chocolate Biscotti - Recipe

 

 

Double Chocolate Biscotti Recipe

• 2/3 cup whole almonds, toasted and chopped
• 1 2/3 cups flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 3 tablespoons butter
• 3 large eggs
• 3 large egg yolks
• 1 teaspoon vanilla
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a seasoned baking stone and set aside.
2. In a large bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
3. Stir in the sugar.
4. Add two of the whole eggs, the egg yolks, and vanilla.
5. Mix with an electric mixer on low speed until combined.
6. Add the nuts and chocolate chips and beat on low speed.
7. Divide the dough in half and place each on the baking pan.
8. Shape each half into a 2 1/2 inch by 12 inch flat log.
9.  Space them at least 2 inches apart because they will spread as they bake.
10. Beat the remaining whole egg and brush it over the logs.
11. Place the baking sheet on the center rack of your oven and bake for about 25-30 minutes, or until the logs are firm to the touch.
12. Place the baking sheet on a wire rack and allow the logs to cool completely.
13. Lower the oven temperature to 325 degrees F.
14. Place the logs on a cutting board.
15. Using a serrated knife, cut the logs into ½” -1” thick slices.
16. Place biscotti slices on the baking sheet cut side down. Bake the biscotti until they are crisp, about 10 minutes.
17. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.

Makes about 24 double chocolate biscotti

 If you like Biscotti, but have never made it, you really should try this recipe. The recipe is simple and easier than you may think. If you're not familiar with it, Biscotti is like a crunchy cookie that's not real sweet. They are perfect for dipping in your coffee and are SO good!

Chocolate Coated Coconut - Pecan Balls

I love this recipe and hope you do too! I have to warn you though, you'll probably need someone to help you roll the balls. It can be quite time consuming, but worth it!

Chocolate Covered Coconut Pecan Balls - So Yummy!

2 boxes (2 lbs) confectioner's sugar
1 can Eagle Brand sweetened condensed milk
1 stick (½ cup) butter
14 oz sweetened flaked coconut
pinch of salt
1 cup chopped pecans (or more)
2 - 16 oz. pkgs chocolate chips (I used semi-sweet)
1 block paraffin (¼ lb.) (found in the canning section of a grocery store)
Toothpicks

Melt butter slowly; add condensed milk. Stir in powered sugar and salt. Add coconut and pecans. Chill for about 15 mins til it can be easily handled.

Roll into balls about the size of a walnut. Insert toothpick in each and place in refrigerator until firm. When the balls are cold, the chocolate will stay on better and not drip too much. Putting the toothpick in the balls before they are chilled will keep them from falling off into the chocolate later when they are dipped.

Melt chocolate and parafin together in top of a double broiler. I would not do this in the microwave because the chocolate can burn and get too thick. It's much safer to do this in a double broiler so the chocolate won't be ruined. Remove chocolate from heat and dip each candy in chocolate. Remove quickly from chocolate and place on wax paper. You will probably have to put the double broiler back on the burner at some point, cause putting the cold balls in the chocolate tends to harden it as you work, so don't pour the water out of the bottom pan just yet.

Take only a small number of balls from the refrigerator at a time to prevent softening.
These will remind you of Mounds or Almond Joy candy bars!