Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

In August, my and my family had a big get-together… just us. We spent the weekend as a family playing games, swimming, eating, playing games, eating, eating… so food was part of the event for sure. :) It was very fun, and I decided to make a family favorite- Yum Yum Cake- but with a twist. Well, we called it many things. Pumpkin Yum Yum Cake, Pum Pum Cake, Pum Yum Cake, Yum Pum Cake, and the like. Our two favorites were Pum Pum Cake and Pum Yum Cake.

So it’s a cake of many names. And many yums. Seriously, everyone thought it was very good, and even more goopy than yum yum cake. Gotta love it! Pumpkin and caramel go so well together, and, well… I’m not sure why I didn’t think to do this earlier. It was certainly a hit- I recommend it, as usual!

Pum Pum Cake Recipe (Adapted from The Devil’s Food Cookbook):

1 box yellow cake mix

1 (14 oz.) can pumpkin puree

1 (14 oz.) can sweetened condensed milk

1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce

1 (8 oz.) container Cool Whip

1 (8 oz.) bag of Heath candy bits

Directions:

1. Prepare the yellow cake as directed on the box, with the addition of mixing in the pumpkin puree (bake in a 13×9 inch pan, not two round pans). It will take a bit longer to bake with the pumpkin. After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.

2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.

3. Enjoy!

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Cream Cheese Filled Pumpkin Muffins Recipe

Cream Cheese Filled Muffins Recipe

Cream Cheese Filled Muffins Recipe

Cream Cheese Filled Muffins Recipe

Cream Cheese Filled Muffins Recipe

The history of this recipe: one day, I had the brilliant idea that there should be a muffin with a crumbly top and a cream cheese filling. So I went online, searched for a recipe, and hit raw gold. This recipe (by sweet escape) was, hands down, the best muffin discovery I’ve ever made. These muffins are not only moist, soft, and downright heavenly, but the cream cheese oozed out of them when they were warm and the crumb topping did not make a mess when you tried to eat it as most foods with crumb toppings do. No, it baked on and stayed on. :)

Cream Cheese Filled Pumpkin Muffins:

(Makes about 18 muffins)

For the Muffins:

3 cups all-purpose flour

4 eggs

2 cups white sugar

2 cups pumpkin puree

1¼ cups vegetable oil

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. ground cloves

1 tbsp. + 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

For the Filling:

8 oz. (1 pkg.) slightly warm cream cheese

1 cup powdered sugar

For the Crumb Topping:

1 cup white sugar

1/2 cup + 2 tbsp. flour

1 tbsp. ground cinnamon

1/2 cup (1 stick) cold butter, cubed

Directions:
1. Preheat the oven to 350 degrees and line a muffin tin with paper cups or grease lightly.

2. For the muffins,
combine all of the dry ingredients in a medium bowl. Hand stir the ingredients until well mixed. Then add the rest of the muffin ingredients. Mix well. Set aside.

3. For the filling, combine the cream cheese and powdered sugar in a bowl and
mix well by hand until smooth and thoroughly mixed. Set aside.

4.  For the topping, combine the sugar, flour, and cinnamon
in a small bowl. Add the cubed butter. Next use a pastry cutter or two knives (I much prefer the pastry cutter) to mix the butter/flour mixture until the mixture resemblesx coarse crumbs. Set aside.

5. Time for the assembly! Cover the bottom of each muffin cup with just enough batter to cover the bottom. Spread some batter up the sides. Drop a sizable glop of cream cheese filling in the center of the muffin cup. Then fill the muffin cup up to the brim with batter and top with the crumb topping (don’t be shy, pile it on- it bakes down). Repeat this step for each muffin.

6. Bake for 18-23 minutes… you should be able to gently tap the muffins with a knife without making an indent. Remove them from the pan immediately.

7. Serve them warm or hot (even room temperature, but then the cream cheese doesn’t ooze as much:) and go to heaven.

Pumpkin Pie Recipe

Pumpkin Pie Recipe

Pumpkin Pie Recipe

This recipe (by Betty Crocker) is a great Thanksgiving tradition. My favorite dessert to make is -by far- a pie. You can do so much with a pie! It is fancy and delicious and you can turn it into a masterpiece with some good fluting. Best of all, we (my family) have a vegetable garden that mostly consists of pumpkins and every year we cook some of them up and package them up for pies and other recipes. The pumpkin that I use is… let’s just say… the best! This pie was especially tasty because of the home-grown pumpkin that was cooked just the night before. Anyway, this pie is great; it’s creamy, smooth,  sweet and over-all… it’s autumn in a pie plate. My sister took one bite and said, “Katy! I didn’t even like pumpkin pie until today!”

Pumpkin Pie Recipe:

For Pastry: 

(Makes 8 or 9 inch one crust pie)

1/3 cup butter

1 cups flour

1/2 tsp. salt

2-3 Tbsp. cold water

For Filling:

(for a 8 or 9 inch pie)

2 eggs

1 can (16 oz.) pumpkin or 2 cups cooked pumpkin

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 2/3 cups evaporated milk

Whipped Cream:

1 cup heavy whipping cream

1 tbsp. sugar

1/2 tsp. vanilla

Directions For Pastry:

1.I sometimes cheat on this part and you can too if you want. I just throw the ingredients for the pie crust in my electric mixer and pulse the mixer, so as not to lose the flakiness of the crust (add the water 1 tbsp. at a time between pulses). If you don’t want to cheat, continue reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.

2. Gather dough into a ball and roll out on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold Pastry into quarters; ease into pie plate and unfold. Then press it firmly against the bottom and side.

Directions for Filling:

1. Beat the eggs. Add the rest and beat until thoroughly mixed. Pour into pastry lined pie plate. Flute the pie crust then place the pie plate on a baking sheet. Cover the crust with aluminum foil.

2. Bake at 425 degrees for 15 minutes. Then decrease the oven’s heat to 350 degrees and bake for about 35 minutes more. Remove the foil and bake for about 10 more minutes. A knife should come out clean when it is done baking.

Directions for Whipped Cream:

1. Beat whipping cream, sugar, and vanilla together on high speed until very light and fluffy.

2. Top the a slice of pie whipped cream and serve.

3. Bon appetit!

Note:

In a little while I might make a post that explains how to cook up some pumpkin that you could use in any recipe. I really do recommend trying to get your hands on some fresh pumpkin (fresh pumpkin also might require that the pie be baked longer). It makes a big difference. Also, if the filling is not done and you think that the crust will get burned if it continues to be baked, put the foil back over the crust.

Pumpkin Muffins Recipe

Pumpkin Muffins Recipe

Pumpkin Muffins Recipe

This recipe (by Betty Crocker) is quite good! The muffins are so soft, moist, and cozy. They are great for breakfast and fresh out of the oven or whenever. I hope that you enjoy these warm, sweet baked goods.

Pumpkin Muffins Recipe:

(makes 1 dozen muffins)

1/3 cup vegitable oil

1 1/3 cup sugar

2 eggs

1 cup (8 oz.) pumpkin

1/3 cup water

1 1/2  cups plus 3 Tbsp. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/4 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

Directions:

1. Heat oven to 350 degrees and line muffins tins with paper cups (or grease).

2. Mix the ingredients and fill each muffin cup 2/3 of the way full. Sprinkle generously with turbinado sugar. Yum! This adds a pleasant, sugary crunch on the top of the muffin that is so tasty.

3. Bake for 20-25 minutes or until knife comes out clean.

4. Gulp!

Note:

This recipe is actually a bread recipe that is quite superb. For bread, grease the bottom of one 9x5x3 or 8 1/2×4 1/2×2 1/2 inch bread pan. Pour batter into the pan and sprinkle generously with turbinado sugar. Bake for 60-70 minutes or until knife comes out clean.