Praline Pumpkin Dessert

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!

• Prep Time 20 min
•  
• Total Time 1 hr 45 min
•  
• Servings 12
•  
•  

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

can (12 oz) evaporated milk

3

eggs

1

cup sugar

4

teaspoons pumpkin pie spice

1

box Betty Crocker™ SuperMoist™ yellow cake mix or spice cake mix

1 1/2

cups chopped pecans or walnuts

3/4

cup butter or margarine, melted

Whipped cream, if desired

Additional pumpkin pie spice, if desired

 

 

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
•  
• 2 Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
•  
• 3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
•  
• 4 To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

 Saurce: bettycrocker

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Chocolate Swirl Muffin Cake

Need a little indulgence? Rely on a muffin mix to make quick work out of a chocolaty cake you can serve anytime.

• Prep Time 30 min
• Total Time 2 hr 40 min
• Servings 16

Ingredients

Filling

1

cup semisweet chocolate chips

3/4

cup whipping cream

1

teaspoon vanilla

Cake

2

boxes (16.4 oz each) Betty Crocker™ chocolate chip premium muffin mix

1 1/3

cups water

1/2

cup vegetable oil

4

eggs 

Directions

• 1 Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan.
• 2 In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding.
• 3 Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
• 4 Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.) Cool completely, about 1 hour.

Saurce: bettycrocker

 

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Autumn Leaf Cupcakes

Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.

• 
  Prep Time 45 min
 
• Total Time 1 hr 30 min
 
• Servings 24

Ingredients

Reynolds™ Baking Cups

1

box Betty Crocker™ SuperMoist™ devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1/2

cup semisweet chocolate chips, melted

1/2

cup butterscotch chips, melted

1

container Betty Crocker™ Rich & Creamy chocolate frosting

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 2Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.
• 3Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.
• 4Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
• Saurce: bettycrocker

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