Halloween night was pretty sad because of the freezing weather! I think I only had about 18 kids max come by my house.This was the first time in 22 years that I didn’t take my children trick or treating. I stayed home. I was a pretty sad Little Red Riding Hood! Since there weren’t any trick or treaters I was able to start setting up my Dia de los Muertos (Day of the Dead) altar. I just used regular household things because I didn’t have time to get together all the other stuff I wanted. It was all set up before bed time…just in time!
I am pretty lucky that we have a long living family! I added the homemade sugar skulls me and Julissa made. I also added some molded chocolates and a cupcake. I didn’t even have time to look for Day of the Dead bread. That will have to wait until next year.
Saturday was a quiet day at home. Sunday we went to a Japanese market place. We had lunch there and it was fabulous! I had a Spicy Miso Ramen Soup with Pork. I ate alllll of it up!
Isn’t it beautiful? It wasn’t spicy at all for me. We are already talking about what we will eat the next time we go there!
My Dad cracks me up! A couple of weeks ago when I went over to see them I took some Pumpkin Magic Cake. As soon as I dropped the cake off in the kitchen my dad walks in then walks out eating a piece and says “You didn’t bring enough of this. It’s so good.” I usually take about four pieces of whatever I make over since it’s just my Dad and Mom.
When I talked to him two days later he said he ate all the cake and didn’t even share with my mom! He instructed me that next time I make it to take more than four pieces.
Instead of using canned pumpkin I used pumpkin that I had boiled down and pureed myself. That is why the bottom layer is such a light color. If you use canned pumpkin the color would be darker.
Magic Pumpkin Cake
- 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
- 1 (15oz) can Pumpkin Puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 (4 serving size) box vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup cold milk
- 8 oz Cool Whip, thawed
- Preheat oven to 350 degrees.
- Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
- Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
- Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great.
This is definitely going to be one of the desserts I make for Thanksgiving this year.
Recipe source I Wash You Dry