I just love this new fall fabric wreath - its bold and bright yet subdued, just like the season itself. You can't go wrong with bright orange, deep brown and sage green.
With the change of season and the onset of cooler weather, I've been in the mood to cook and bake wholesome, hearty meals! I thought I'd share a new recipe for a dessert that is sure to be a new favorite in my family - it is boyfriend tested and approved, so enjoy!
Prep: 15 min.
Bake: 1 hr., 5 min.
Stand: 10 min.
Yield: Makes 8 to 10 servings
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans (I used walnuts because of a food allergy. These can be optional if you don't like nuts or have other food allergies)
1 cup butter, melted
Ice Cream or Whipped Cream (optional)
Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Ice Cream or Whipped Cream, if desired. Sprinkle with nutmeg.
This dessert went together in no time - it is super easy and makes many servings! Perfect for a family gathering or leftovers for those with a sweet tooth! What new recipes are you trying with the change of season?