’tis the time of year to celebrate gratitude. What better way to show your appreciation than sharing sweets with your friends and loved ones! Whether you’re hosting or attending a Thanksgiving, Friendsgiving, or something in between, our Pumpkin Trifle will have everyone gathering (and gobbling) with grateful hearts!
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 24 minutes; remove from oven and cool cake completely.
Layer chucks of pumpkin cake in a Trifle dish with whipped cream, toffee bits, butterscotch chips, and cinnamon chips.
The holiday hangover is in full force around here. If indulging in chocolate was a job then we’ve earned overtime. So much so that we are chocolated out! However, we can’t let a Saturday go by without baking. We decide that pumpkin bread baked in a crock pot was the perfect recipe to satisfy our weekend sweet craving without overdoing it yet again. We hope you had a wonderful holiday season!
Crock Pot Pumpkin Bread Recipe
1/2 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (beaten)
1 can pumpkin
1 1/2 cup flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
I jar of cream cheese frosting
Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased bread pan.
Now add two cups of water to your slow cooker and place the pan into the slow cooker.
Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the Crock-Pot lid on top (try to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
Once cooled top with cream cheese frosting.
Recipe adapted from The Stir