PUMPKIN DUMP CAKE 16 ounces pumpkin puree 13 ounces evaporated milk 2 teaspoons pumpkin pie spice 4 eggs 1 1/2 cups sugar 18 1/2 ounces yellow cake mix 1 cup butter, melted 1 cup pecans, chopped Directions: Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9×13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans. Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer
CHEESECAKE DOUGHNUTS! 1 container of Pillsbury Grands Flaky Layers Biscuits 1 container of Philadelphia Cream Cheese Cheesecake Filling..or you can make your own. (You’ll have some left over, if you use the packaged filling) Oil for frying..I used Canola Caramel topping Graham cracker crumbs..for sprinkling Directions: Fry up each biscuit in 350 degree oil, until they’re golden on each side… Let them cool… Fill a pastry bag, or zipper bag, or any tool for piping, with the cheesecake filling and just pipe it into the doughnuts… fill those babies UP! Now..let some caramel sauce cascade beautifully over those glorious doughnuts… And don’t forget the graham cracker crumbs..MMM! Watch as ‘friends’ you didn’t even know you had, start coming around..lol You won’t mind sharing something SO pretty…right??! Grab one..or 3, for YOU! Get one with LOTS of Caramel on it..lol! DIG IN!