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.::J&K::.

AlexiaANDRobertAlexiaANDRobert
2500 Comments
in Wedding Etiquette Forum
I think you were the one that mentioned something about pumpking deliciousness if P2's post from yesterday.Dry cake mix with canned pumpkin...Really?  That's it?I feel like it's too easy...and what about the cream cheese frosting?  Can you share the recipe for that?TIA! :) I'm filling up my cook book.  Oh, I got a few awesome recipes from a friend that are tried and true if you'd like!
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Re: .::J&K::.

  • J&K10910J&K10910 member
    10000 Comments Fourth Anniversary 25 Love Its Name Dropper
    Yup, that was me!  It's dry spice cake mix (I used Duncan Hines, I believe) and just one 15 oz can of pureed pumpkin.  JUST pumpkin, not the pumpkin pie filling.Mix it together, about 20 minutes at 350.  Careful not to over mix, which is hard, because it gets really thick and tacky.  It bogged down my crappy hand mixer.And for the cream cheese frosting, I did one container of Neufchatel (the 1/3 less fat than cream cheese) cheese, softened to room temperature and beaten until smooth first, one container of Fat Free Cool Whip (though mine was a little too Cool Whippy, I'd say start with 1/2 to 2/3, you can always mix more in to taste), and the juice of about a half an orange (totally optional, but I love the tart citrusy flavor with the spicy sweet pumpkin).  Super easy, delicious, and much better for you than typical cream cheese frosting.  It makes quite a bit, and is really yummy for dipping fruit (we dipped apples in it for 3 days after) and stufff.

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    Everything the light touches is my kingdom.
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  • louisvillebride21louisvillebride21
    5000 Comments
    MMM! I make these as cupcakes :)
    "In the old days my ass would be in your back yard picking cotton, so excuse me if I don't put much stock in how f*cking awesome the old days were." -Nuggs
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  • AlexiaANDRobertAlexiaANDRobert
    2500 Comments
    Would you give me an estimate of how long you're mixing or the consistency it's supposed to have? And the frosting sounds delicious!  I can't wait to make this... Oh, and was it a whole cake? or baked in a muffin pan? Or does it even matter?
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  • gkb0910gkb0910 member
    Knottie Warrior 1000 Comments
    stealing, J&K.  Sounds awesome!
    Kailyn Jean Born August 6, 2011 (3w6d early) imageBaby Birthday Ticker Ticker Planning Bio
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  • J&K10910J&K10910 member
    10000 Comments Fourth Anniversary 25 Love Its Name Dropper
    I did cupcakes/muffins.  You could definitely do it as a cake, I think, or look up to how to convert a muffin to quickbread recipe and do that too.  It had the consistency of a muffin (soft, moist, pretty dense), but the sweetness of a cupcake.  And it makes about 18.I have to give credit to the spark people website though, I didn't make this up!  But it IS delicious.Well, as long as it's mostly mixed you should be good.  You don't need to worry about getting all the powder cake mix mixed in, it can be a little lumpy, jsut so mostly everything is moist and well combined.

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    Everything the light touches is my kingdom.
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  • J&K10910J&K10910 member
    10000 Comments Fourth Anniversary 25 Love Its Name Dropper
    Oh and, if you overmix, it's really not a big deal, they still turn out, they just kind of rise funny.  They rise kind of lumpy and not with the perfect little crests you'd expect from a muffin or cupcake.

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    Everything the light touches is my kingdom.
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  • AlexiaANDRobertAlexiaANDRobert
    2500 Comments
    Hahaha. Perfect! Thank you! :)
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  • J&K10910J&K10910 member
    10000 Comments Fourth Anniversary 25 Love Its Name Dropper
    No problem!  Enjoy :)

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    Everything the light touches is my kingdom.
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