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Sugar and Spice, And Everything Nice

Patty Schell

fall-950442_1280Oh, Autumn! You have arrived.

I love this time a year. The weather is very fickle. Hot one day, cool the next. Here in So Cal we long for New England color but our trees will not turn until sometime in December.  Sweaters and boots come out as we are teased that autumn is finally here. But the very next day, it is summer again with temps into the 100s.

But it is not the weather that makes me long for this time of year, although I do enjoy the cooler days (when we get them). It is the pumpkin. Or maybe I should say, it is the pumpkin spice that I desire. That luscious smell of cinnamon and cloves with a hint of ginger that we identify with being thankful and family celebrations can be found in various forms almost everywhere.

I have to admit the scent of Pumpkin Spice makes me feel cozy. I want to spend time with friends chatting. I want to slow down and enjoy life. It’s crazy how a little whiff of its sweetness can bring on the desire of simplicity, but it does.

This past week I made our first pumpkin dessert of the season. It was October 5th after all. I stirred up a dump cake and boy-oh-boy, the kitchen, well. . .the whole house for that matter, smelled delicious. I made it for a group of friends who were happy to be in on the yumminess. Needless to say, it was a hit. I hope it had the same effect on them as it did on me. I stored up yet another cozy memory of friends, standing around the kitchen eating, and enjoying life.

In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed.

Khalil Gibran

Pumpkin Dump Cake

Ingredients

  • 1 (29 ounce) can pure pumpkin
  • 1 (12 ounce) can evaporated milk
  • 3 whole eggs
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 (18.25 ounce) yellow cake mix
  • 1 cup chopped pecans (optional)
  • 1/2 cup butter
Directions
  1. Preheat oven to 350 degrees F and grease 9×13 baking dish
  2. In large bowl, mix pumpkin, milk, eggs, sugar and spices until well blended. Pour into baking dish.
  3. Sprinkle dry cake mix evenly over the top of the batter. If adding pecans, sprinkle them over cake mix.
  4. Thinly slice/shave butter over the cake mix/pecans. You can also melt butter and pour over top.
  5. Bake for 50 minutes until pumpkin filling is set and top is browned. I usually give it a little jiggle to test the firmness but it can also be tested by inserting knife to see if it comes out clean.
  6. Cool. Serve with whipped cream or Cool Whip. Ice cream works, too. Yum.
  7. Enjoy.

This post is part of a link up over at The Loft. Head on over there and join the party.

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