At Thanksgiving I am usually more on the 'enjoying' side of the table and not on the 'cooking' side of it. That's all changed this year. I took over on making one of my Mom's classics and I thought I would share it will all of you
This is a really simple recipe for some seriously delicious dessert squares. So whip up a batch of these for the holidays, and don't forget to tell me how it goes!
Step 1: The Recipe and Ingredients
Let's start with the recipe.
1 package yellow cake mix
1/2 cup margarine melted
3 cup (1 lb 15oz can) pumpkin pie mix (not just pumpkin pie filling)
2/3 cup milk
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup margarine
Grease the bottom only of a 13x9x2 inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, melted margarine, and 1 egg. Press into pan—to make the bottom crust. Combine the pumpkin pie mix, 2 eggs, and milk. Beat until smooth. Pour over crust. Combine the reserved cake mix, sugar, cinnamon, and margarine (not melted). Cut the margarine in—so it is dry and crumbly. Sprinkle over the filling. Bake in a 350 degree oven 45-50 minutes, or until knife inserted near center comes out clean. Serve with whipped cream or cool whip.
Don't worry, I'll walk you through it. If you're as cooking inept as I am you'll need it ;).
Step 2: The Crust.
First thing we do is pre-heat the oven to 350 degrees. I skipped this step and it wasn't very fun. Open the yellow cake mix. Set aside 1 cup of the stuff for later. We'll use it for the topping. Take the rest of the bag and pour it into a bowl.
Take one whole stick of margarine and melt it in a cup. I used the microwave on high for about 30 seconds. It needs to be liquid or you'll have a real tough time mixing. Add the butter to the cake mix in the bowl and toss an egg on top of it all (Be sure to crack open the egg otherwise it'd just be weird).
Mix all of that together until it's mostly not lumpy. If there are some lumps it's ok.
Use all of the new crust mix to coat the bottom and sides of your 13x9x2 pan. Just be sure there aren't really any holes on the bottom. Again, it's doesn't have to be perfect.
Step 3: The Filling
Crack open your pumpkin pie mix and pour it in a bowl (you will use the entire can). Crack open two eggs and toss them in there too. Pour in 2/3 cup of milk in there and beat until smooth.
To beat my filling until smooth I used a standard spoon and a little elbow grease. It didn't take very long.
Once everything looks nice simply pour it into the pan with your crust. Smooth it out so it's nice and even. Doesn't that look nice? We're almost done with the prep work.
Step 4: The Topping
Remember that 1 cup of white cake mix we saved? Pour that into a bowl and add the 1/4 cup margarine (don't melt this one, we want it in stick form). Add in the sugar and cinnamon. If you wanted you could add some nuts here for a crunchier topping.
Once that's all in a bowl we're going to "cut in" the ingredients. Yeah, I was a bit worried too. It's actually not that bad. Take a knife and simply cut the butter into more manageble sizes. While you're cutting the butter the ingredients will mix and viola, cake topping.
Spread your newly aquired topping evenly over the filling in the pan. We're ready to bake! See you on step 5!
Step 5: The Baking
Take our yummy smelling confection and pop it in the over. You did remember to pre-heat it to 350 degrees, right?
Set your timer to 45 minutes, kick back and watch Battlestar Galactica. Once those evil Cylons have been thwarted your pumpkin pie squares should be done.
To test if it is done take a knife and stick it in the middle of the pan. If the knife comes out clean then you have done your job to perfection. Go ahead, give yourself a little pat on the back. I know I did.
Take it out of the oven and let it cool. You can serve it hot or you can wait a bit more and serve it cool. Either way you should definatly add some Cool Whip on top.
Be sure to drop me a line if you use my recipe. I hope you enjoyed making it and most of all eating it.