Saturday, October 17, 2009

Angel Pumpkin Cake

This is not the best picture I've ever taken, but this cake was oh so yummy! I need a better camera!

Made by Kim.


  • 1 (16 oz) Angel Food Cake Mix
  • 1 tsp. pumpkin pie spice
  • 1 (30 oz) can Easy Pumpkin Pie Mix
  • ground nutmeg


Heat oven to 350. Spray 9x13 baking dish with cooking spray. Mix together cake, pumpkin, and pumpkin pie spice in large bowl on medium speed for about 1 minute, scrapping bowl to mix well. Pour into prepared pan and then sprinkle with nutmeg. Bake 30-35 minutes until well set. Cool completely, then spread topping on cooled cake.

Pumpkin Topping:

  • 1 (12 oz) tub Cool Whip, thawed
  • 1/2 tsp pumpkin pie spice
  • 1 cup canned pumpkin
  • 1 (3 oz) pkg. instant vanilla pudding

Non-Alcoholic Pumping Pumpkin Cocktail

Made by Dacia. Original recipe found here.

  • 1 ½ cup of prepared "Welch's Orange Pineapple Apple" juice (if your local grocery does not carry this particular flavor, regular pineapple juice with a splash of apple juice works great too) **I actually mixed orange, apple & pineapple with equal parts to make this because I couldn't find it in the store today.
  • ½ cup prepared Non-Alcoholic Pina Colada Bacardi Mixers
  • 2 teaspoons of pumpkin pie puree


Simply pour the pina colada into a cocktail glass; then add the pumpkin puree. With a spoon, mix until the two are combined and smooth. Then add the juice to the mixture and stir. Lastly, add a few cubes of ice and serve.

Garnish directions found here.

Pumpkin Swirl Cheescake

Made by Meredith.

  • 2 C graham cracker crumbs
  • 1/4 C butter, melted
  • 1/2 C sugar

mix together and press into the bottom of a spring form pan. Bake at 350 for 10 minutes to set.

  • 2 8oz pkg of cream cheese softened
  • 3/4 C sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 C canned pumpkin
  • 3/4 tsp cinnamon
  • 1/4 tsp ground nutmeg

Combine cream cheese, 1/2 C sugar, and vanilla, mixing at medium speed with a mixer until well blended. Add eggs one at a time, mixing well after each addition. Reserve one cup of cream cheese mixture. Add pumpkin, spices, and remaining sugar to the rest of the cream cheese mixture. Mix well. Layer half of pumpkin mixture and half of cream cheese mixture over crust; repeat layers. Cut through batter with a knife several times for marble effect. Bake at 350 degrees for 55 minutes. Allow to cool. Loosen and remove rim of pan. Chill for 3 hours.

Friday, October 16, 2009

Pumpkin Roll

Made by Conna.
  • Beat 3 eggs on high speed for 5 minutes.
  • Gradually add 1 cup sugar.
  • Stir in 2/3 cup pumpkin and add 1 teaspoon lemon juice.
  • Mix together: 1/2 cup flour, 1 tsp baking powder, 2 tsp cinnamon, 1/2 tsp nutmeg & 1/2 tsp salt
  • Stir pumpkin and all ingredients together.
  • Spread into a 10 x 15 cookie sheet oiled and floured.
  • Sprinkle one cup chopped nuts on top.
  • Bake at 375 degrees for 15 min.
  • Turn out on towel sprinkled with powdered sugar.
  • Roll up. Let set until cool.
  • Filling: Combine 1 cup powdered sugar, One 8 oz. package of cream cheese, 1 tbsp butter,
    1/2 tsp vanilla. Beat until smooth.
  • Unroll cake and spread on cake.
  • Re-roll and chill.
  • Slice to serve.

You really have to have your pan greased and floured and sometimes I have put wax paper in the pan and then grease and flour the paper too. That way you can get it out of the pan in one piece. Good luck. It will taste wonderful....