Pumpkin Pie Cake

I know, I know... It's not fall yet. I just couldn't wait to get my hands on that first can of Pumpkin! At least I waited until September, right? I could have given you my first pumpkin recipe back in August, but I decided to wait until the end of summer was closing in and Fall was shoving it's way forward and begging to come out and play. Poor fall. Here in California it seems like summer likes to take it's sweet time to leave. Fall can't come soon enough for me and it is by far my favorite season because I love, love, love the smells, the weather and the baking! 

Today I'm sharing one of my family's all-time favorite Fall Desserts. This dessert actually came about because of an error I made while making another recipe. It was a delicious error, which is why we call this recipe "Pumpkin Mistake Cake" in our home. Every year we make this cake at least 2-3 times and each and every time my daughter puts on her little apron and joins me. Memories, people... Memories! If you love pumpkin pie and if you love cake then you will die of happiness once you try the butter-filled deliciousness that is this cake. It's like a delicious, buttery yellow cake with swirls of pumpkin pie throughout and crunchy pecans on top... only better. You'll see.

Pumpkin Pie Cake Recipe: {Print Recipe}

Ingredients:

1 box yellow cake mix

1 cup (2 sticks) salted butter, melted

1 15oz can of Libby's Pure Pumpkin

3 eggs

1 teaspoon vanilla extract

1/3 cup white sugar

1 tablespoon pumpkin pie spice

1 12oz can Carnation evaporated milk

1/2 cup chopped pecans

Instructions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together pumpkin, eggs, vanilla, sugar, pumpkin pie spice and evaporated milk. Make sure it is well combined. Pour into a greased 9" x 13" baking dish.

In another medium bowl, mix together melted butter and cake mix. Make sure to get as many lumps out as you can! 

Place  multiple large spoonfuls of cake batter over the top of the pumpkin mixture. Use a butter knife to swirl cake batter and pumpkin together. Make sure there are no large clumps of cake batter. 

Sprinkle 1/2 cup chopped pecans over the top and place in preheated oven.

Bake for 45-55 minutes, or until a knife inserted in the center comes out clean.

Can be served right away or you can wait until it cools! Both ways are amazing! 

Linked to:

 

Chocolate Chip Banana Cake

Today I have a recipe for you that is going to make you feel a joy that you haven't felt since Christmastime. It's a joy that will bring you back to your childhood and make you feel warm and fuzzy inside. It's a joy that will make you smile from ear to ear and only think positive thoughts. Well, at least this is the joy I feel every time I eat this delicious chocolate chip banana cake recipe that i'm going to share with you. This recipe is actually adapted from my mom's banana cake recipe, but it has been updated jazzed up with a few ingredients that make it the moistest, flavorfulest, wonderfulest, chocolateyest banana cake in the whole wide world. I know you already have most of these ingredients in your kitchen... so, I ask you, dear friends, please, take the time to gather up those ingredients, place them in a bowl, mix them, place them in a pan in the oven, allow them to bake for just a little while, then let them cool for a few minutes... then... enjoy them. Then, swear to yourself that you will not rest until every piece of this delicious little concoction has been devoured.


Chocolate Chip Banana Cake Recipe - {Print Recipe}

Ingredients:
1/2 cup of butter (softened)
1 cup white sugar
2 eggs
2 medium bananas (smashed)
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1-1/4 cup flour
1 cup semi sweet chocolate chips

Glaze:
2 cups powdered sugar
1/4 cup butter (softened)
1 teaspoon vanilla extract
2 tablespoons milk


Instructions:
Preheat oven to 350 degrees.

Grease an 8"x8" baking dish.

In a medium bowl, combine butter and sugar. Add eggs, bananas, vanilla, salt, cinnamon and baking soda and combine. Stir in all but 1 tablespoon of the flour,  add reserved tablespoon of flour to chocolate chips and then add to batter and combine.

Pour batter into prepared baking dish.

Bake at 350 degrees for 35-40 minutes, or until a knife inserted into the center of the cake comes out clean.

Mix powdered sugar, butter, vanilla and milk. Set aside.

Allow cake to cool for 15-20 minutes then spoon glaze over the top.




         

www.foodiefriendsfriday.com
http://bobbiskozykitchen.blogspot.com

Coconut Banana Cake

I have an addiction. My addiction comes in the form of moist and delicious cake. And also brownies. Oh, and cookies. Sometimes pie... Okay, let's just say I have a dessert addiction. I can trace it all back to my childhood and the hundreds, no, thousands of delicious desserts I consumed in the 18 years I spent in a house with my "let's make a cake tonight!" mother. I can tell you that in those 18 years I probably consumed enough sugar and butter to fill the grand canyon...twice! Which i'm sure has absolutely nothing to do with the fact that I sometimes need to get my sugar fix and there's nothing anyone can do to stop me.

After finishing dinner one night I had that urge -- you know, that urge. The one that makes you feel like you would give your left arm for something sweet. Well, I had that urge, so I rummaged through my cabinets hoping to spot some random chocolate chips floating around or maybe some old halloween candy, but instead I found a box of cake mix. Knowing my husband and his love of anything with bananas, I decided to throw something together that even he would like, just because that's the kind of wife I am. Let me just say that after one bite of this delightful little treat I knew that, once again, everything was right in the world.

Banana Cake With Coconut Cream Cheese Frosting Recipe: {Print Recipe}

Ingredients: 
Cake:
1 Box of Yellow cake mix
2 bananas (mashed)

Coconut Cream Cheese Frosting:
3 tablespoons butter (softened)
4oz cream cheese (softened)
1 1/2 - 2 cups powdered sugar
1 teaspoon coconut extract

1 1/2 cups shredded coconut
2 teaspoons butter (optional)

Instructions:
Grease and flour a 9" x 13" pan. Follow the directions on the box and right before you beat the cake mix for 2 minutes throw in the mashed bananas. Bake in the oven according to directions on the box.

Beat together the butter & cream cheese & slowly mix in the powdered sugar. Add the coconut extract and beat it together just for a second.

When your cake has cooled just slap on all the frosting and spread it around, and if you're like me you'll just keep spreading it until every single visible section of cake is completely covered and then you'll spread it more until it's perfectly even.

Then take your coconut and if you want to you can throw it in a pan with some butter and brown it, or if you're as impatient as I was and you can't possibly wait another second you can just throw it on top of the cake as is.

The final step is possibly the single most important step: Now that you have your cake you should eat it, too.