throwback thursday.. happy fall y'all!! pumpkin crunch cake and pumpkin cinnamon donuts!!

I loveeeeeeeeeeeeeeeee this time of year!! now don't get me wrong me i love me some summer too, especially living in vegas and near lake mead.. but i also love fall and when everything is pumpkin!! so for today's throwback thursday i wanted to share with you 2 of my favorite and easiest pumpkin recipes!! you will not be disappointed if you make them this November {or anytime of the year}!!

pumpkin crunch cake

prep time: 5 minutes
cooking time: 5-60 minutes
servings: 8-12 (depending on the size of pieces you serve)

ingredients:

1 box betty crocker super moist spice cake mix
2 cups pumpkin butter (my recipe can be found here) *
1 can of evaporated milk
3 large eggs
1 cup chopped pecans
1/2 cup mini chocolate chips
1 cup butter, melted

directions:

pre heat your oven to 350 degrees (f).  spray the bottom of your casserole dish with pam.  mix pumpkin butter with evaporated milk and eggs.. whisk to combine.. pour mixture into your casserole dish.. sprinkle dry cake mix over pumpkin mixture.. then top with pecans and chocolate chips.. drizzle melted butter over entire thing.. bake 50-55 minutes.. remove from oven allow to cool about 15 minutes and serve warm or you can serve room temperature... top with whipped topping if you would like..

* if you don't have pumpkin butter you can use 1 15oz. can of pumpkin puree, 1.5 cups sugar, 1 tsp. cinnamon, 1 tsp. pumpkin pie spice and 1/2 tsp. salt

pumpkin cinnamon chip donuts

prep time: 5 minutes
coking time: 15 minutes
servings: 12 donuts

ingredients:

donuts:

1/2 cup butter, melted
3 large eggs, slightly beaten
1 cup sugar
1 cup pumpkin puree
1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking powder
1 3/4 cups flour
1/4 cup cinnamon chips

topping:

cinnamon - sugar {which is 2 tblsp. of sugar and 2 tblsp. of cinnamon mixed}.. any left overs put in an airtight container and use it on the best cinnamon toast ever..

directions:

preheat oven to 350 degrees {f}.. lightly spray your standard donut pan.. beat together the butter, eggs, sugar, pumpkin puree, spice, salt and baking powder until smooth.. add flour and cinnamon chips and mix until well combined.. fill the wells of your donut pan 3/4 of the way.. bake for approx. 15 minutes or until your cake tester once inserted comes out clean.. remove donut pan from oven and allow to cool for 5 minutes.. then with  a spatula loose the edges and transfer to a cooling rack.. in a small wide mouthed bowl mix the cinnamon and sugar.. while they are still warm take each donut and dip in the cinnamon/sugar mixture and place back on the cooling rack.. allow to completely cool and serve {if you don't allow to cool completely they are slightly fragile but super yummy while warm so might be worth the risk!!}

 

enjoy and get cook'n!!