Mountain Recipes

Here is a pumpkin recipe I tried last year. It was very good and a change of pace from Pumpkin Pie. My requirements for a recipe is not alot of ingrediants and easy, fast prep. This one met my requirements!

Ingredients

3-4 eggs beaten
1 c sugar
12 oz evaporated milk
30 oz canned pumpkin
1 tbsp vanilla
2 tbsp brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 lb yellow cake mix
1/2 c butter, melted

Preparation

•Preheat oven to 350 degrees.
•In a medium bowl, mix together sugar, brown sugar, eggs, pumpkin, cinnamon, ginger, cloves, vanilla, salt, and milk.
•Grease a 9 x 13 pan (or similar size pan) and pour the entire mixture into pan.
•Sprinkle the dry cake mix evenly across the top of the mixture.
•Pour the melted butter slowly and evenly across the entire mixture ensuring that it doesn’t start pooling in just one area.
•Bake at 350 degrees for approximately 60 minutes

Thank you Pat, I want to try it!

It's a pumpkin dump cake! Sounds delicious

Here's another quick cobbler recipe:

1 stick butter/margarine, melted
1 C. flour
1 C. sugar
1 C. milk
1 C. canned pumpkin pie filling ***

In a blender, mix the milk, sugar and flour. Pour the melted butter into a casserole dish. Pour the batter over the butter, but DON'T stir. Drop spoonfuls of the pumpkin pie filling over the batter, and DON'T stir. Bake at 350° for an hour. It will puff up beautifully like a soufflé. Serve immediately with vanilla ice cream if desired.

** If you don't have the canned pie filling, use 1 C. canned pumpkin, plus 1 tbl. sugar, 1 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. nutmeg.

yyyyuuuummmmm

socal-molly
I am going to make that one for sure. I love easy these days!
Thaks for posting that.

Bother recipes look good. I might make both!

I've made both before, and I have to say that both are completely addicting!!! Have fun -- but be sure you *also* have vanilla ice cream with them!!!

Here's another version that's a big favorite at our company potlucks.

Pumpkin Pie Cake

1 box yellow cake mix
3/4 cup butter or margarine, separated
4 eggs
1 large (2 pie size) can pumpkin
1/2 cup packed golden brown sugar
2/3 cup milk
2 tsp pumpkin pie spice
1/2 cup granulated sugar
1 cup chopped nuts

Reserve 1 xup yellow cake mix. Mix remaining yellow cake mix, 1/2 cup butter and 1 egg with food process, using low speed and "touch blend". (Or cut together by hand.) Pat in greased 9 x 13 pan.

In large bowl, mix can pumpkin, 1/2 cup brown sugar, 3 eggs, 2/3 cup milk and 2 tsp pumpin pie spice. (Or more to your taste.) Mix thouroughly with electric mixer; pour over first layer.

Blend the 1 cup reserved cake mix, 1/2 cup granulated sugar, and 1/4 cup cold butter. (I also add about a tsp of pupkin pie spice to this mixture; your taste choice.) Sprinkle evenly over the pumpkin. Sprinkle with chopped nuts. Bake at 350 for 55 minutes until top is light brown and toothpick comes clean. Serve with whipped cream. Keeps well in the 'frig for several days.

How many calories per ounce? Yummy!!

Paula Deen's Gooey Butter Pumpkin Cake
I watched her make this cake today. It looks so good and yummy. Almost turns out like a pie.

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

I have all the ingredients out to make Paula's Gooey Pumpkin Cake today. I am also doing a pork roast in a roasting bag. I have a package of those bags but never used them so decided this was a good time to try one. I think I did a turkey in one years and years ago. Baking is a good way to keep the house warm.

Pulled the Gooey Pumpkin Cake out of the oven a while ago and now I have my roast in with the oven bag. It says it will only take 45 minutes. We will see. The house sure smells good!!

It was really good. I think it would be better fresh out of the oven. I tasted a little corner of it when I took it out and the crust was much softer. Nevertheless, it was great and tastes better than pumpkin pie!

Now I want to try the other varities for the Gooey cakes. I think there is a chocolate one. YUM...

Double Chocolate Gooey Butter Cakes
Recipe courtesy Paula Deen
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 45 min Level:
Easy Serves:
20 to 24 servings Ingredients
8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Directions
Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

That sounds so good! With this weather, I think a lot of us are going to be baking. Thanx for sharing!

I know that some people seem to be intimidated by "old threads" but I want to make the Gooey Chocolate cake this week so brought it back up.

I don't need this cake but what the hell! I can ride my bike longer every day until the cake is gone!! DH will eat most of it anyway and he just stay fit! How does that happen????

I just pulled the Chocolate Gooey Cake out of the oven. I had to try a little corner of it.... way to soon. It is better after it sits for a while but it should satisfy our hunger for something sweet around here. I don't bake or buy anything good any more! I will let you know later how it tastes after it cools.

The Chocolate Gooey Cake was really good! It needed to cool down before eating. We put some cool whip on it and ate too much. I think I will freeze individual pieces so we can just pull out what we want later on. That is a lot of cake for two people! BTW- if you cook any of these gooey cakes be sure that you do not over cook!