Pumpkin Squares

pumpkin squares reCake Mixture:
1 box yellow cake mix, reserve ¾ cup.
1 stick butter, melted
1 egg, slightly beaten

Blend the butter and egg into the cake mix and press into a greased and floured 9x13x2” pan.  Use the back of a tablespoon to pat this mixture evenly over the bottom and 1” up the sides of the pan.

Pumpkin Mixture:
1 large can pumpkin
3 eggs, lightly beaten
½ c. brown sugar
¼ c. white sugar
2/3 c. evaporated milk
1 ½ tsp. Cinnamon
½ tsp. Ginger
½ tsp. Ground cloves

¾ cup cake mix
½ cup white sugar
¼ cup butter, softened
½ -1 cup nuts, chopped, optional

Gently mix the pumpkin, eggs, sugars, milk, and seasonings.  Pour over unbaked mixture.  Blend the reserved cake mix with sugar and butter.  Roll into walnut sized balls and place over the pumpkin mixture.  Sprinkle with nuts if desired.  Bake at 350 for 55 minutes.

Serves 18, 2 x 3” squares.  Prep time 20-30 min.  Can freeze.

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Pumpkin Latte Coffee Cake

Every now and again, time is short and yet you need something delicious to round out the breakfast menu, or end a special brunch.  This recipe starts with a box mix to get the cake in the oven faster, but shhh, the guests don’t need to know.  I purchased my bread mix at Sam’s Club.

Cake:                                                                                                                                          2 packages Krusteaz Pumpkin Spice Quick Bread Mix                                                          ½ c. regular brewed coffee, and water to make 1-1/3c. liquid                                                  2/3 c. butter, melted                                                                                                                2 large eggs                                                                                                                            ¾ c. semi-sweet chocolate chips

Latte Glaze:                                                                                                                              2 pouches Latte Glaze Mix                                                                                                      4 T. brewed coffee

White Glaze:                                                                                                                           ½ c. powered sugar                                                                                                                 2 t. milk


Preheat oven to 350 degrees.  Place cake mix, coffee liquid, butter and eggs in medium bowl.  Stir until moistened.  Place half of the batter into lightly greased fluted bundt pan. (Do not spray to grease, use solid shortening) Sprinkle chocolate chips on top of batter.  Top with remaining batter and gently spread.  Bake 45-50 minutes or until toothpick inserted in center comes out clean.  Let cake cool for 20 minutes.  Remove from pan.


Meanwhile prepare glazes.  For Latte Glaze, put mix in small bowl.  Whisk almost all of the coffee into the mix.  Use remainder of coffee to make glaze to drizzling consistency.

For White Glaze:  Whisk the sugar while gradually adding milk until glaze is the desired consistency.  When cake is cooled drizzle latte glaze and white glaze over cake.  Allow glazes to set before serving.

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