Fall Flavors: Mom's Pumpkin Dump Cake - Family Size

There isn't an easier cake to make than a "dump cake" and my mom's Pumpkin Dump Cake will remind you of eating pumpkin pie with a cobbler topping.  

Mom's Pumpkin Dump Cake - Family Size

The ever so popular "Dump Cake" has made a comeback in recent years.  I was digging through my mom's old had written recipes the other day when I came across her Pumpkin Dump Cake.  I remember her making dump cakes way back when....(I'm not going to date myself and tell exactly how many decades ago that was!) and to tell you the truth I haven't made one in ages myself.  Her recipe is for an 8x8 square pan.  Most dump cake are very large in a 9x13, but this one is just right, family style.  You won't have cake around for days and in my book that is a good thing.

I've got to say, this has to be the easiest way to make a cake, other than just using a box.  But's it's better than the box, trust me.  You create this pumpkin base that's spiced just right and then layer on some yellow box cake mix, chopped pecans, and melted butter.  In the oven it goes and out comes a dessert that is like pumpkin pie on the bottom (no crust though) with a cake-ish crunchy topping similar to a cobbler.  Eating this warm with a little whipped cream or a scoop of vanilla ice cream is HEAVEN!

Enjoy!

What Ingredients do I need?

• Pumpkin puree – For this recipe, you want regular canned pumpkin puree and not pumpkin pie filling.

• Evaporated milk 

• Brown and White sugar 

• Eggs  

• Pumpkin Pie spice – See below for my recipe if you want to make your own blend.

• Salt 

• Yellow cake mix (any boxed variety)

• Butter 

• Pecans

• Whipped cream (for serving) 

Substitutions and Variations

• Try a different flavored cake mix. Try white, spiced cake, or butter pecan. All would work well.

• Skip the nuts. Not a fan of pecans? While I love the crunch nuts add to the topping, you can easily leave them out if desired.

• Change up the toppings. Try chocolate chips or chocolate shavings on the top.

Kitchen Tips and Notes

• You can get away with using one bowl for this cake, although I have been know to mix up the pumpkin batter directly in my baking pan!

• Make sure that the middle of the cake is "set" and not jiggly.  

• If you cake is browinging too quickly before the middle is set, cover with aluminum foil.

• Make sure to wait at least 20 minutes for the cake to cool and the filling to set up before cutting.

• Keep leftovers in the refrigerator as you would a pie.

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Mom's Pumpkin Dump Cake

Family size 8x8 - serves 6-8

15 oz can pumpkin purée
6 oz or 3/4 cup evaporated milk
1/4 cup granulated sugar
2 Tablespoons brown sugar
2 large eggs
1 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 of a 1 box yellow cake mix
1/3 cup pecans, chopped
1 stick or 1/2 cup butter, melted
whipped cream, for serving

Preheat the oven to 350 degrees and spray an 8x8 pan with nonstick spray.

Combine the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt in a medium mixing bowl. Pour the pumpkin mixture into your cake pan. Sprinkle 1/2 of the package of  cake mix (eyeball it).  The pumpkin should be completely covered.  Sprinkle pecans over the top of the and then drizzle the melted butter over the cake mix.  

Bake for 40-50 until golden brown and the center of the cake looks set.  If you stick a toothpick in the cake portion there should be little to no crumbs on the toothpick when you remove it.   Remove from the oven and place on a cooling rack.

Let cool for a 20-30 minutes to set.  Serve with some whipped cream if desired.  

Easy Fall Weeknight Meals: Piri Piri Turkey Meatballs with Shepherd Salad

Using flavors from the famous Portuguese Piri Piri sauce my Piri Piri Turkey Meatballs with Shepherd Salad is a weeknight wonder!

Piri Piri Turkey Meatballs with Shepherd Salad

I used to never make meatballs until I found out how simple they are and how creative with flavors you can get.  What is Piri Piri anyway?  It's a spice or sauce the Portuguese use in dishes that is a wonderfully fiery mix of red chilies and spices with citrusy notes.  This one is for all my spicy lovers!  This dish has a little bit of heat, but tastes so good.

The meatballs are made with a healthier ground turkey and are broiled.  They is served with a simple salad of cucumber and cherry tomatoes, along with a flavored yogurt.  Serve over rice and some pita on the side and you have one great meal!

Enjoy!

What Ingredients do I need?

• ground turkey
• egg
• fresh pita bread
• piri piri spice blend - I use this one
• roasted vegetable pesto
• greek yogurt
• cucumber
• cherry tomatoes
• garlic
• cilantro
• red wine vinegar

Substitutions and Variations

• Use ground beef, chicken, or lamb if you prefer

• Use roasted red pepper pesto instead

• Serve with roasted potatoes or mashed potatoes, instead of rice

Kitchen Tips and Notes

• You will use a small part of the pitas to make a panade.  This is a combination of bread and egg that will be folded in to the ground meat, keeping it moist and tender.

• The salad and yogurt sauce can be made ahead and kept in the refrigerator.

• Broilers vary, so watch the meatballs and the pita closely when cooking them under the broiler.

• Make sure to use an oven safe skillet when you broil the meatballs.  Cast iron is perfect for this use.

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Piri Piri Turkey Meatballs with Shepard Salad

serves 4

1 lb ground turkey
1 large egg
1 teaspoon Piri Piri spice, divided use
1/3 cup roasted vegetable pesto
1/4 cup greek yogurt
2 pitas
1 English cucumber, cut into 1/2 inch pieces

1 pint of cherry tomatoes, halved
1 large clove garlic, minced, divided use
1/3 cup cilantro, chopped, divided use
3/4 teaspoon salt 
1/2 teaspoon ground black pepper
olive oil
2 Tablespoons red wine vinegar

In a medium bowl, combine vinegar and 2 tablespoons oil.  Add peppers,  cucumbers, and a pinch each salt and pepper; toss to combine. Let stand, stirring occasionally.

Preheat broiler with top rack 6 inches from heat source.  Cut each pita in half, then cut a 1-inch thick strip from two of the cut sides of the halves.  Finely chop the pita strips.  In a medium bowl, combine the egg and chopped pitas, mashing with a fork to combine.  Add turkey, salt, ½ teaspoon of the piri piri seasoning, ¼ teaspoon of the chopped garlic, and a 1/4 teaspoon pepper; stir to combine.  Shape into meatballs (about 2 tablespoons each).

Transfer meatballs to a medium ovenproof skillet. (I used a cast iron skillet)  Broil meatballs on the top oven rack until browned, 4–8 minutes (watch closely, as broilers vary). 

Meanwhile, in a medium bowl, combine roasted vegetable pesto, ⅔ of the cilantro, and ½ teaspoon of piri piri seasoning. 

When meatballs are browned, spoon sauce over meatballs.  Broil on top rack until sauce is warm, 1–2 minutes more.

Brush reserved pitas all over with oil. Broil directly on top oven rack until lightly browned, 1 minutes (watch closely). Remove pitas to a cutting board, and slice into wedges.

In a small bowl, stir together yogurt, remaining chopped garlic, 1 tablespoon water, and a pinch each salt and pepper. Stir remaining cilantro into the salad.  Season with salt and pepper. Drizzle meatballs and sauce with olive oil.  Serve meatballs over hot cooked rice if desired, top with a dollop of yogurt,  salad and pita wedges on the side.

Fall Flavors: Pumpkin Pie Hawaiian Rolls French Toast

This scrumptious Pumpkin Pie Hawaiian Rolls French Toast is a simple yet decadent treat for Fall!

Pumpkin Pie Hawaiian Rolls French Toast

It's time to explore the flavor's of fall!  Who doesn't love apple, maple, pumpkin, or caramel?  Today we are taking the flavors of pumpkin pie and kicking it up a notch by making a decadent breakfast.  As if Hawaiian sweet rolls weren't good enough by themselves we had to go and make French toast out of them.  One step better...let's make Pumpkin Pie Hawaiian Rolls French Toast!  What?

These are so simple to make and yet they make the tastiest treats for breakfast, or a late dinner.  Buy yourself some Hawaiian sweet rolls just before you want to cook this (day old is best) and grab that jar of pumpkin pie spice and can of pumpkin puree stashed the pantry.  The rest of the ingredients you may already have.  

It's as simple as mixing up the batter/custard, dipping and frying it up in a pan.  You will have a wonderful fall flavored breakfast on the table in no time.  It's sure to be a winner with the whole family.

Enjoy!

What Ingredients do I need?

• King's Hawaiian Original Sweet Rolls (12 count)
• half and half
• eggs
• pumpkin puree
• brown sugar
• vanilla extract
• cinnamon
• pumpkin pie spice
• sugar

Substitutions and Variations

• Use King's Original Sliced Hawaiian Bread for a more traditional looking French toast.
• Use cream for extra richness, or whole milk in the custard mix. Try to avoid thin skim milks.

Kitchen Tips and Notes

• The ideal French toast is browned and crispy on the outside and creamy on the inside.  Not much goes in to making this so ingredients are important.  Quality eggs, use half-and-half if possible for its richness.  Whole milk is a good substitute but try to avoid thin skim milk.  

• Does your bread need to be stale?  Bottom line is It’s not the end of the world if your bread is fresh, but a slightly stale loaf is preferable.

• To avoid a mess, set up the pan with the soaking bread as close to your stove as possible to avoid drips when transferring them to the skillet or griddle.

• Keep a baking sheet or platter nearby to easily transfer the cooked toast to.

• Use a mix of butter and oil  The oil helps to slow down the browning of the butter, the French toast has time to cook evenly without burning.

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Pumpkin Pie Hawaiian Rolls French Toast

serves 4

1 package of King's Hawaiian Original Sweet Rolls (12 count)
3/4 cup half and half
2 large eggs
1/2 cup pumpkin puree
1 Tablespoon brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Toppings: powdered sugar, cinnamon and sugar, maple syrup, whipped cream

In a medium bowl add the half and half, eggs, pumpkin puree brown sugar, vanilla, pumpkin pie spice, and cinnamon.  Whisk together until combined.

Heat a large griddle or skillet over medium to medium-low heat.  Add butter and a little neutral cooking oil to coat the skillet.    

Dip the Hawaiian rolls in the custard mix, covering all sides, and allowing any excess to fall off.  Place in the heated pan.  Repeat with a few more rolls.  Cook the rolls on each side until they are golden brown and a little crispy.  You will be flipping these about 6 times to cook all sides of the roll.  Remove from the pan and place on a rack and keep warm.  Repeat with the remaining rolls.

Mix 2 Tablespoons of sugar with 1/2 teaspoon of cinnamon in a little bowl.  Sprinkle the cooked rolls with cinnamon and sugar, and serve with your favorite toppings.