perfect for fall - pumpkin cake

This is a cake recipe that was shared with me a few years ago.  It was a different flavor then and oh so good. I decided to try some different flavors and came out with this.  This is one of the moistest cakes you will ever have. It is so delicious!  No icing is necessary but you can serve it with some ice cream!  We eat it all year around here....  Stock up on your pumpkin pudding this fall why you can.  You won't be sorry! I may or may not have purchased somewhere around 20 boxes last fall. I am down to 6 and am on the lookout for when it comes back out this year.

Pumpkin Cake
Ingredients:
1 yellow cake mix
1 3oz box Pumpkin Pudding
1 8oz carton sour cream
3/4 cup oil (veggie or canola)
3 eggs
3/4 cup water
1 package cinnamon chips (like chocolate chips but cinnamon)

Directions:
1.  Preheat oven to 350 degrees.
2.  Spray a bundt pan with a pretty generous amount. I use Pam but you can use whatever kind of spray you have. Or you can grease and flour it, whatever you are used to.
3. Combine all ingredients except the cinnamon chips.   Mix with hand mixer or in stand mixer for 3-4 minutes until well combined.
4. Once combined, add in the cinnamon chips and stir well.
5.  Pour cake batter into prepared bundt pan.
6. Bake at 350 for 50 minutes.
7.  Once done, let cake cool completely (will take a couple of hours).
8.  Remove cake from pan. Slice and serve.

Make this cake on a Friday and eat it all weekend long!  This is also a great cake to take to a potluck or a party. It is so good everyone will want the recipe!  I have tried with a couple of different pudding and chip combos. I'll share those soon!

mini pumpkin donuts

Um, yum.  I was craving some pumpkin the other day.  I found this recipe and was ready to bake!  I purchased this mini-donut pan from Amazon and a couple of days later I was finally really ready...

I followed the recipe below. The only thing that I would change is I wouldn't coat the entire donut in the cinnamon sugar mixture.  I would just do the tops.  I also made a vanilla glaze to top some of them as well. These were a big hit with my family. I will definitely make them again!

Mini Pumpkin Donuts Makes 48 mini donuts For Donuts: 1 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/3 cup canola oil 1/2 cup brown sugar 1 egg 1 1/2 teaspoon vanilla extract 3/4 cup canned pumpkin (I put the extra in a freezer bag in the freezer) 1/2 cup skim milk For Coating: 1/2 cup butter, melted 2/3 cup sugar 3 tablespoons cinnamon For Vanilla Glaze: 1/2 cup powdered sugar 1 tbl skim milk 1 tsp vanilla (put all in small bowl and combine). Preheat oven 350 F.  Spray the donut pan with Pam and set aside. In a bowl, mix flour, baking powder, salt and spices together and set aside. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix. Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Tutn donuts out onto a wire rack and allow to cool for a few minutes.  I put foil under my racks to prevent a big mess. While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut  top in melted butter, then dip in the cinnamon-sugar mixture. Or omit the butter step then dip the top in the vanilla glaze mixture. *Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.