I changed a few things in the recipe...
*I used a box of white cake mix
*I used E.D. Smith Pure Pumpkin. The can only comes in 540 ml which is much bigger than the suggested size in the recipe. I took out 1 cup of pumpkin from the can and put it in a container in the fridge. I used the rest of the can of pumpkin.
*I then added 2 teaspoons of pumpkin pie spice.
*Because I added more pumpkin, I used a 9 x 13 pan and baked it for 45 minutes.
I poked holes and drizzled sweetened condensed milk over it like the recipe said. Once we got to my parents' I spread Cool Whip over the top and that's it. I didn't add caramel or skor bits.
And it was SO YUMMY! It wasn't overly sweet. It was quite pumpkiny (let's pretend this is a word) tasting and it was the perfect combo with the Cool Whip. The best thing was that it was the easiest cake I've ever made and it requires only a few ingredients.
Last week I made some Halloween cookies with the Wilton pan I have. I used the recipe that came with the pan and it tastes really good (almond extract!). They're sort of like a mix of a sugar cookie and a shortbread cookie. I added a bunch of the monster sprinkles that I had left over. The only problem was the sprinkles melted so it caused some of the cookies to stick to the pan. But overall I like the moldy look the sprinkles gave the cookies. I think they add the perfect touch to the Halloween theme.
I'm going to make a couple of batches of cupcakes this week and next week - one for a birthday party and then Halloween themed ones. I'm excited to use my black sugar sprinkles!
Have you baked any Halloween treats yet?
xo Jen
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