Each of us will have our own project or recipe to share so make sure to
stop by to check out what we have each created as well as to link up
your own winter or holiday inspired posts.
Mini Pumpkin Dump Cakes
Because I am not a fan of alltheextraingredientsIcannotpronounce in a box of cake mix, this recipe incorporates both a homemade mix and “homemade” pumpkin puree. But please don’t let all those extra steps scare you off!! Each of these components can be made well in advance. Once you have them taken care of, the dessert itself, which I’ve baked in small individual ramekins vs. the traditional 9×13, comes together very quickly.
If completely from scratch isn’t your thing, I totally respect that and have added the original recipe at the end of this post. Whichever version you choose, I hope you enjoy this holiday favorite of ours.
For making the pumpkin puree please refer back to this post.
Yellow Cake Mix*
1 1/2 c cake flour
1 1/2 c all purpose flour
1 1/2 t of salt
2 c sugar
1 T baking powder
1 T vanilla
1 c of butter cut into small pieces.
Combine the flours, salt, sugar, and baking powder in the bowl of a food processor with the blade attached. Pulse briefly to combine. Add the vanilla and butter and pulse until the butter is incorporated and reaches a sandy texture. Store in a ziplock bag in the refrigerator. Here is a recipe if you wish to make a cake from the mix. Please note: I’m including the link for reference purposes only. I have only used my mix for recipes such as the dump cake that call for cake mix, so I can’t exactly vouch for making a cake from the mix.
For the Dump Cakes
8 oz of pumpkin puree (1 c)
6 oz of heavy cream (3/4 c)
2 beaten eggs
1/2 c sugar
1 t cinnamon
1/8 t cloves
1/8 t nutmeg
1/4 t salt
2 t Bourbon (optional but strongly recommended)
1 c cake mix
1/2 stick of butter, melted
Mix together the pumpkin and cream. Add the eggs, sugar, spices, and bourbon. Pour into four well greased 7 oz ramekins. Top each one with an even amount of the cake mix. Drizzle with butter.
Bake at 350 degrees for 40-45 minutes or until topping is lightly browned and the filling is set. Cool. Serve at room temperature with lightly sweetened whipped cream that has been gently spiked with bourbon.
This recipe can easily be doubled.
1 16oz can of pumpkin
1 large can of evaporated milk
3 beaten eggs
1 1/2 t cinnamon
1/4 t cloves
1/4 t nutmeg
1/2 t salt
1 c sugar
Combine the above and pour into a greased 9×13 pan. Top with 1 box of yellow cake mix, 1 1/2 sitcks of melted butter. Bake at 350 for 50 minutes.
Now that you have seen my project, it is time for you to share your projects, crafts, recipes, whatever you have come up with that is Winter or Holiday related via the linky tool below.