Recipe – Pumpkin Spice Bundt Cake

I have been spending way too much time on Pinterest lately looking for delicious recipes. I found this one on several websites which had several different versions as to how to fix this so feel free to experiment as different people add different things to change it up a little. The one thing I liked most is how moist this turned out. I have been baking in my convection oven, but decided to try the regular oven for this one as cakes usually rise too high in the convection and it makes it hard to pull the pan out. I live in an RV so cooking in the propane oven can be a challenge sometimes; however, I have figured out some ways around the issues that people have with cooking in an RV. For one I have pizza stones in the bottom to help distribute the heat and I have a thermometer that tells me the correct temperature so I know I am cooking at the right setting. In this recipe I was to cook on 325, but had to set my oven at 375 in order to obtain that temperature.

Beyond the actual recipe is several pics so you can see the process.

Pumpkin Spice Bundt Cake

A delicious moist cake
Prep Time13 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, pumpkin
Servings: 12

Ingredients

  • 1 box Betty Crocker cake mix, Super Moist, Yellow
  • 1 cup pumpkin, canned
  • ½ cup water
  • cup vegetable oil
  • 1 Tbsp pumpkin pie spice
  • 4 eggs

Glaze

  • cup Betty Crocker cream cheese frosting, rich & creamy

Instructions

  • Heat over to 325°. Generously grease and flour 12-cup bundt cake pan.
  • In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with an electric mixer on low speed until moistened, then on medium speed for 2 minutes, occasionally scraping bowl. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooking rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Low 10 to 20 seconds, stirring until thick drizzling consistently. Spoon over cake.

Fresh out of the oven!

Right out of the pan. I had a little too much flour in my pan, but I was trying to make sure it did not stick.

After I added the frosting, which I used the entire can not just 1/3 cup as suggested in the recipe.

The first piece….it was very moist and delicious!

Pumpkin Muffins

I found this terrific recipe on Pinterest and couldn’t wait to try it especially since there are only two ingredients. It is absolutely the easiest recipe I have ever attempted and I was more than pleased with the results afterwards.

It literally only takes 1 box of cake mix (spice flavored) and a 15 oz can of pumpkin. Mix them both until fully blended with a mixer. Fill a muffin pan 2/3 full and bake for 13-16 minutes at 400 degrees. I baked mine for 15 minutes and used a regular size muffin pan. You could bake them as mini size and adjust the cooking time accordingly.

This is what I had after 12 muffins. They smelt as good, if not better than they looked and believe me when I say they tasted delicious.

I ended up with 18 regular size muffins.

Biscuit Recipe

Back in the early 1990’s while attending college, my husband and I let this gentleman move in with us who was going through a tough time. He offered to cook some biscuits one night for dinner and at first, I was like thanks but no thanks I’ll cook. But he became insistent as it was his way of contributing something for letting him live there, so I finally give in and said, “ok, what do I have to lose?” To be honest, I really didn’t think he knew how to cook especially when it came to biscuit making. Well he made a fool out of me that day and proved me wrong. I told him if he kept cooking like that, I wasn’t ever letting him leave.  Those biscuits were to die for and because they were so good, I named the recipe after him when I published it in my cookbook many many years later, which is why the biscuits are called, JR’s Biscuits.  Wherever you are JR, I always remember the fun times my family shared with you and your wife every time I bake these up.

I will say this, if you don’t mix the yeast and water just right in the beginning you can forget it because they will not turn out right.  You cannot have the water too hot or too cold. It must be lukewarm. I always dissolve the yeast using my hands to mix it up as I add the water to it, then I proceed with the rest of the instructions.

Let me know how your version turns out. I would love to know if you get it right on the first shot.

JR's Bisquits

Course: Breakfast
Cuisine: American
Keyword: bisquits

Ingredients

  • 5 cups self-rising flour
  • 1 tsp baking soda
  • 2 pkgs yeast (or 4½ tsp)
  • ¼ cup lukewarm water
  • 1 cup shortening, butter flavored
  • cup sugar
  • 2 cups buttermilk

Instructions

  • Mix yeast with lukewarm water. Let sit.
  • Mix dry ingredients.
  • Cut in shortening.
  • Add liquids, knead.
  • Put in greased bowl, cover and let stand for 20 minutes.
  • Roll out on floured board, cut into biscuits.
  • Bake at 400° for 20 minutes.

Notes

NOTE:  If you do not have buttermilk, you can substitute by adding 2 tsp lemon juice to 2 cups regular milk.

Chili Cheese Dip Recipe

Time to get ready for some football games and what better way than with some delicious dip to go with those tortilla chips you’ll be eating.  Below is a great recipe that I have used many many times over the years. It’s sure to be a crowd pleaser.  You can make it with or without the chili and it will still be a great dip.

Go teams!

Chili Cheese Dip

Perfect with tortillas
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 1 lb hamburger meat, browned
  • 1 lb Velveeta cheese
  • 1 can chili (no beans)
  • 1 small can Jalapeno

Instructions

  • Mix all ingredients in pan over medium heat until cheese is melted.
  • Serve with tortilla chips. ENJOY!!!

Snickerdoodle Bread

One of my favorite cookies is Snickerdoodles, so when I seen this recipe for Snickerdoodle Bread I had to make it. It was so delicious. This recipe could be a perfect snack for kids, adults, and all types of party guests. Try it for yourself and see if you agree.

Snickerdoodle Bread

Perfect recipe for cinnamon lovers
Cook Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: snickerdoodle, bread
Servings: 12 people
Calories: 145kcal

Ingredients

  • cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 cup softened butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • ¾ cup sour cream
  • 1 pkg Hershey's cinnamon chips
  • 3 tbsp sugar
  • 3 tsp cinnamon

Instructions

  • In a large bowl, mix together the butter, sugar, salt and cinnamon until creamy and fluffy.
  • Mix in the eggs until well combined then stir in the vanilla and sour cream.
  • In a separate bowl, mix together the flour and baking powder, then add to the cream mixture and mix until well combined.
  • Stir in the cinnamon chips.
  • Spoon the batter into 4 mini loaf pans ⅔ full.
  • In a bowl, mix together 3 tbsp of sugar and 3 tsp of cinnamon and sprinkle over the loafs.
  • Bake in a preheated oven at 350° for 35 to 38 minutes.

Notes

 
 

This recipe was originally found at: heathyprintablerecipes.com