パンプキンパイシーズニングミックスを使ったパンプキンスパイスダンプケーキ

パンプキンパイシーズニングミックスを使ったパンプキンスパイスダンプケーキ

I’m going to make a pumpkin dump cake, which I’m sure most people, which almost all of us have made before. I have also, but I’m going to use a spice cake mix instead of the usual yellow cake mix or white cake mix or I think they’re usually yellow cake mix, but I’m going to use a spice cake mix. I’ve never used that spice cake mix before for this recipe. Um, normally I use um Duncan Hind, but I couldn’t find it at the store. I don’t know why they didn’t have it. Maybe they’re just filling the shelves right now. I don’t know. Cuz this is like the fall stuff. So, I’m going to use this one. And I’m going to use pumpkin and not pumpkin pie mix, not pumpkin parade, just the regular old 100% Libbyy’s pumpkin. And I have tried other pumpkins before, other brands of pumpkin. And I don’t know if it’s me or whatever, but I prefer the Libbyy’s. It tastes the most like pumpkin. I’ve tried off brands. I’ve tried whatever. and I always go back to Libby. So, I’m just going to stick with that from now on. Before I get started, though, I’m going to make some pumpkin pie spice. It’s that time of year. So, I thought, well, I might as well make a big batch of it because I’m going to be using it throughout the fall anyway. It’s the end of September. Tomorrow is the 1st of October. So, it’s the perfect uh recipe to bring in the October month of October. So, first thing I’m going to do is make the pumpkin pie spice. Like I said, I’ll be using quite a bit of this over the next few months, so I might as well make a big batch of it. I’m going to need three tablespoons. And this is a two tablespoons measure. And I need some new uh measuring spoons. I don’t know what happened to all mine, but I don’t know. I took off and left. This is two tablespoons [Music] of ground cinnamon. And I’ve got a half of half a tablespoon here. Like I said, they all took off. Okay, here we go. Mama, get in there. This is two and a half tablespoons. And this is another Well, come on here. Whatever. Okay, now the whole thing will plop. Watch. Always happens. There. Okay. I love a smell. I love the smell of cinnamon. And we need two teaspoon of ground ginger. Oh, take the little cover off here. I just bought all new spices I do that every fall. Whatever spices are left over from last year, I get rid of. Usually I don’t have any that are really left over, but if I do, I get rid of them and start with fresh cuz you just, you know, over the summer, you never know. I just prefer that that way. This is a half a teaspoon. Oh, half a teaspoon. So, I need two teaspoons. So, I’m going to need half four. There we go. This is ground ginger. And we need two teaspoon of ground nutmeg. Where are you? Right here. There we go. Okay, I’m going do this. Put that a little extra. Oh, there we go. Nutmeg doesn’t have to be perfect for me. Come on now. Oh, that smells good. And this is ground allspice. And we want one teaspoon of that. Oh, I love the smell of Oh, I love the smell of these spices. So, so nice. Ground um cloves. Another teaspoon. Like I said, this is a half a teaspoon measure, so I’m not going crazy. And I like to add, most recipes don’t call for this, but I like to add just a little bit of mace, ground mace. I don’t use it a lot, but I do like to add a little bit. If I had cardamon, I would probably add a little bit of that, too, but I don’t right now. And I’m just going to add a nice pinch or two there. That’s it. And then we stir it up real nice. And I put my spices like this that I make my own, mix my own in a little glass um canning jar. I prefer to even use the smaller ones for this, but I’m all out of those. I have apple pie spice in one and something else in another. So, and that’s about it. Now you’re all set for the pumpkin pie spice bacon marathon. And there you go. Oh, that smells good. It smells so nice. And there we go. And you can also go like that, too. Save that. And you’re all set to go. And now we’re going to get going on our um pumpkin spice dump cake. But first of all, I have to go melt my butter. So, I will be back. Okay. The first thing we’re going to do is in this bowl, in this bowl, push you a little closer there, we are going to mix together our one can. And this is 15 oz of pumpkin. There we go. [Music] Pumpkin. Our Libbyy’s pumpkin. There we go. [Music] Our 12 oz of which is what is that? 12 oz is what? 1 and 1/2 cups of evaporated milk. Just like making a pumpkin pie, but you’re making a filling to put in the bottom of this uh 13 by9 pan or baking dish. I don’t use metal for baking of bars and things like that. Cakes. There we go. And then we want one cup of sugar, which I forgot to do here. And that’s okay. I am going to use white sugar. You can use white sugar or brown sugar. I don’t have brown sugar right at this moment. So, I’m going to use the white [Music] one cup of sugar. Like I said, white or brown. And we are going to use four teaspoon of our pumpkin pie spice. And like I said, this is a half cup. That’s a half teaspoon measure. I’m going to go buy myself some new things here as soon as possible. So, that’s a half a teaspoon. This is one teaspoon. How many teaspoons? Four. Wow. Half two teaspoon. Three. I know three and a half. I got to keep counting here. I’ll screw this up. Okay, four four teaspoons of pumpkin pie spice that I just made right in here. And even though I’m using the spice cake mix, I’m still going to keep this nice and spicy like that cuz um you might as well, you know, it’s fall, everything’s pumpkin spice, this and that. You might as well jump on the old wagon here. And I’ve almost forgot to add my eggs. Three large eggs. Room temperature. There’s one. Two. Great. Three large eggs. There we go. I’m going set that over there and get it out of my way here. And I’m going to put this together. Start out slow and gradually started set. It’s the 1st of October and uh in Wisconsin, northern Wisconsin that’s supposed to be in the8s. So yeah, a lunch date with a girlfriend. Well, you should see a former employee that I haven’t seen in 25 years. And we’re going to go out for lunch. I guess should be a good extra thing to do. That’s when we worked together. We worked together at the molehole. I don’t know if you’ve ever heard of that, but we did and we had a good time. We’ve been busy and life goes on and all of a sudden we’re like, “Hey, we better get together.” You know, she’s in her 80s now and I’m not far behind. And there we go. There’s our filling. And I’m going to pour this into our greased 9 by13 pan, baking dish, pan, whichever you use. There we go. That’s really smells good. My husband will be on his way to the store in no time to pick up some cool whip. I mean, my kids and my husband love their cool whip. My grandkids do too now. They just like, you know, everybody seems to have their own tulip. That’s how crazy they are for it. Okay, here we go. This is our melted butter. That is 3/4 cup of melted butter. And now I’m going to take my dry um cake mix, my spice cake mix. I’m going to sprinkle that over the top. And I am going to use my hand or I’ll end up dumping it over and it’ll be flopped right in the middle. There we go. Oh, that smells good, too. This is going to be a very spicy dish. Now, on the top here, you could add um you know, of course, your walnuts, peacons, um but since we’re old and we can’t have nuts anymore. I don’t know if I’m going to add anything. I’d like to add something. I have a little bit of coconut left, so I might add that just because I have Butterscotch chips. I think that’d be too much. And the chocolate chips, I don’t think that would work. So, yeah, butterscotch chips, I think, would be too sweet for me. There. And so, let me see. How much coconut do I actually have in here? Just a little. I don’t have much left. So, we’re just going to lightly do this number. We do like our coconut here. Not treats, guys. Just coconut here. But it’s something. I mean, you got to look for replacements. Okay. And now I am going to drizzle this on the top of my whatever of my cake mix. Yeah, I really You would be surprised how much you miss nuts when you can’t eat them anymore. Yeah. I mean, I can eat more so than my husband, but he’s got the diver really bad diver, so he can’t have anything like that. Popcorn, none of it. No seeds at all. I can get away with it, but since I’m a nice wife, I don’t add nuts too much anymore, but I certainly like them. There. There we go. It’s as simple as that. And my hands are all greasy, but that’s okay. Um, buttery, I should say, not greasy. Okay. Now, I’m going to put this in the oven in a preheated 350°ree oven for about an hour. So, I will be back here in 1 hour and I’ll show you the end results. I’ll be back soon.

Pumpkin Spice Dump Cake is a delicious alternative to pumpkin pie to serve at your Thanksgiving dinner. Or you could do what I do and serve both! #recipe #inthekitchenwithlynn #food #easy #cooking #cakerecipe #baking #cake #cakemix #pumpkin #easyrecipe #dumpcake #dessertrecipe #dessert #youtuberecipevideo #youtubevideo #spice #spices #howto #thanksgivingrecipe

In the Kitchen with Lynn….recipes and ramblings from my everyday life.

email: lane.lavender2@gmail.com
Things mentioned in video:
Libby’s Pumpkin
Spice Cake Mix
Mc Cormick

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Pumpkin Pie Spice

Ingredients
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
1/4 teaspoon ground mace, optional
1/4 teaspoon ground cardamom, optional

Mix together. Store in small air-tight container.

Pumpkin Spice Dump Cake

Ingredients
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 large eggs, room temperature
1 cup sugar, white or brown
4 teaspoons pumpkin pie spice
1 package spice cake mix
3/4 cup butter, melted
1 cup chopped walnuts or pecans
Vanilla ice cream or whipped cream

In a large bowl, beat together the first five ingredients until smooth.
Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle the top with the dry cake mix and drizzle the melted butter over it. Finish by topping with the chopped walnuts or pecans.
Bake in a preheated oven at 350°F for 1 hour, or until a knife inserted in the center comes out clean.
Serve warm with vanilla ice cream or whipped cream for an indulgent treat.

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