Pumkin Cake- Tradition at Thanksgiving, Christmas, etc.

PUMPKIN CAKE

CAKE: 1 box yellow cake mix, reserve 1 cup dry mix for topping 1/2 c. melted butter 1 egg FILLING: 1 lg. can pumpkin pie filling 2 eggs 2/3 c. evaporated milk or whole milk TOPPING: 1 c. yellow cake mix 1/4 c. sugar 1/4 c. softened butter Preheat oven to 350 degrees. Grease bottom only 9 x 13 inch baking dish, oblong.In a large bowl, beat together dry cake mix, melted butter and egg until well blended. Pour batter evenly into the bottom of baking dish. Mix pumpkin pie filling, eggs and milk by hand until the mixture is smooth and well blended. (For filling do not use a mixer.) Spread filling over cake batter. In a small bowl mix together reserved dry cake mix, sugar, and butter. Sprinkle over the filling. Bake at 350 degrees for 50 minutes. Serve Hot or Cold with Ice-Cream or Whipped Cream Print This Recipe

Raspberry Cake/Crumble/ Bar

The crust  is made just like the Pumpkin Cake recipe-

For the Crust use one yellow cake mix- put into mixer- reserve 1 C. in a smaller bowl.

To the cake mix in the mixer add 1 egg, 1/2 C. melted butter, 1 egg, press into 9 x 13 pan

Raspberry Filling-

One qt. bag of fresh or frozen raspberries - put in a saucepan over medium heat,

add 1/3 C. sugar,1 tsp. lemon juice. 
In a cup, add 2-3 T cornstarch and 1/3 C. Water, mix till smooth, add to the pan and stir until thickened- pour over crust

add 1/4 C. sugar, and 1/4 C. butter to the 1 C. reserved cake mix, crumble on top.- This is fabulous served hot with a bit of vanilla ice-cream:) Or serve as a bar when in is completely cool. I don't know anyone that doesn't like this, it seems to be a big hit around here!

 YUMMY!

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Custard for Banana Cream Pie Filling

In a large sauce pan, beat 6 egg yolks, 1 1/2 C. Sugar, 6 T. Cornstarch, and 1/2 tsp. Salt;stir in

3C. milk, and 2 T. butter. Cook over med. heat, stirring constantly, until the butter melts and the mixture thickens about 6 minutes.

Remove pan from heat and stir in 2 tsp. Mexican Vanilla.

Transfer custard to a l bowl, and cover with plastic wrap on its surface to prevent skin from forming. Refrigerate for 2 hours. Whip 1 C. whipping cream and fold into the cooled custard. Slice 3 bananas into each prepared and cooled crust and spoon custard over them.

Chill.

( if you can wait! - Or eat the custard without a crust, either way you won't be dissapointed!)

This makes enough custard for two- 10" pies:) YUMMY! Or make 3 smaller pies, you get the idea, it makes a lot.. it can be halved- but why would you do that if you are going to the trouble to make one, share with a neighbor, or friend, teacher, have a party:)

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You will need two pie crusts, baked, and cooled. Try my recipe here-
Easy & Yummy Pie Crust

Easy & Yummy Pie Crust

Cream Together with Mixer:

1/4 C. butter

1/4 C. Margarine

2/3 C. shortening

Add:

1 T. Sugar

1/2 tsp. B. Pwd.

1 tsp. Salt

1 T. Pwd. Milk

(add half of the flour and mix, and then add ice water and the remaining flour, mix )

3 C. sifted all purpose flour

1/2 C. cold water - may need 1 T. more water

Roll out very thin on a floured counter in a circle, fold in half and then in fourths,pick up and set into pie pan, unflod and crimp edges.

Bake at 450 degrees for 10-12 minutes- (lightly golden edges)

Makes two 10" and one 8" Crust.

If you are making a filled pie, use the baking instructions for your pie recipe.

Mine are  mostly 450 degrees for 45- 60 minutes:)

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