Wednesday, October 24, 2012


I showed you the 5 simple steps to making your own Homemade Pumpkin Puree 
yesterday.  Now I'm going to show you a few of my favorite ways to put it to use!

First up, my Not So Spooky Pumpkin Swirl Cake



  • 4 large eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 cups of homemade pumpkin puree (or 15 oz can)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
Cream Cheese:
  • 1 (8 oz) package of Cream Cheese
  • 2 tbsp of softened butter
  • 1/2 tsp of vanilla extract
  • 2 cups of sifted powdered sugar
  • 1 cup of water 

  • Preheat the oven to 350 degrees.
  • Meanwhile, combine the eggs, sugar, oil and pumpkin in a large bowl, beat with a mixer until smooth. 
  • Mix the flour with the next 6 dry ingredients in a separate bowl. 
  • Once combined slowly pour the flour mixture into the pumpkin mixture & mix until all ingredients are well combined. 
  • In a separate bowl, combine butter, vanilla and cream cheese.  Beat with a mixer until smooth.
  • Sift the powdered sugar into the mixture until well combined.
  • Slowly mix in the water until the cream cheese is a pourable thickness (you don't want it thick so it will swirl better in the batter).  
    • *you may not use all the water or might need more.  Just add enough water to make it thin.
  • Spread the pumpkin batter in a lightly greased 9.5 x 13.5 x 2 inch baking dish. 
  • Place spoonfuls of the cream cheese all over the pumpkin batter.

  • Drag a knife through the batter up and down, side to side to swirl the cream cheese.  
  • Keep doing this until you think you have swirled the batters enough.
  • Bake at 350 degrees for 30 minutes or until fully set.
  • Let cool & enjoy!!
To make the ghost:
  • I heaped whipped topping and used chocolate chips for the eyes.

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