What time will it ready? I would break my diet for a piece of this cake!!! The pumpkin bg paper is perfect for it. The cursive font is terrific. How are you doing it?
This is one of my favorite fall recipes - got the recipe from a girlfriend in Ocala who made it for a potluck dinner.
I'm making a cookbook like this for my mother with lots of recipes I grew up with. I will give my mother a scrapbook with the originals as well as a printed copy from Shutterfly. Printing one for myself, one for each of my sons (2) and one for each of my brother's wives (2) and one for a scrapbook friend. May also give one to a good friend of Joe's - actually his best friend. They have been best buds since they were 17 and now they are both late 30's. She has been in the kitchen with me helping with many Thanksgiving and other holiday dinners and probably knows almost every recipe in here by heart. She is family to me.
The goal is to have this done before next Christmas. Just depends on how much time we stay home so I can work on it.
This was brought this to a scrapbook crop for a Thanksgiving potluck – we ate every crumb!
Directions: Preheat oven to 350 degrees F. and lightly grease a 13 x 9-inch baking pan.
Mix the cake mix, egg, and butter and well with a mixer. Pour into the bottom of the prepared pan. It will be stiff so you will have to press it down to smooth it out.
Make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and continue beating until there are no lumps.
Add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 45 to 60 minutes. (In my oven it takes a full hour every time.)
Make sure not to over bake. The center should be a little soft but the entire cake/pie should not be jiggly.
I love it with a big dollop of whipped cream.
I store leftovers at room temperature but this is nice if it is chilled for storing too!
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