Every year at my family’s Thanksgiving, we go around the table and everyone has to say what they are thankful for. Even though I get nervous right before I have to say mine, I love this tradition. I like hearing what others have to say and as well as letting my family know why I feel blessed in that time of my life. Last weekend I went to my friend Daniela’s apartment for her 4th annual Thanksgiving potluck with friends. This is the second time I have attended and it’s always delicious and crowded. How they manage to get 40 people in a San Francisco apartment for a sit down dinner is beyond me, but it’s a great time nonetheless. Last year I brought a savory, so this year I brought a sweet.
Wanna know why I’m thankful this year? I’m going to tell you either way so get ready.
I am thankful for….
starting traditions with friends in my community
having a job that I like with friends as coworkers
my loving family & boyfriend and my cute little nephew who will hopefully one day like me
my 6:30am yoga class
joining the world of blogging
acupuncture
my wonderful apartment in the heart of SF
AND last but not least, I am thankful that November means pumpkin filled & flavored everything.
So why not just one more pumpkin dessert? It’s a good twist on the norm pumpkin pie if you want something a little different this year. I (and my friend Jenna who gave me this recipe) bring you pumpkin cake! And yes, this is a different pumpkin cake than this one!
Pumpkin Cake
- 4 eggs slightly beaten
- 3 cups canned pumpkin
- 1 1/2 cups sugar
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1 can evaporated milk
- 1 cup chopped pecans (optional)
- 3/4 cup butter, melted
- 1 box yellow cake mix (I used Duncan Hines*)
Preheat the oven to 350°. Mix all of the ingredients together for the filling except the butter and cake mix.
Pour into a 9×13 ungreased pan. Now sprinkle the yellow cake mix evenly over the top of the pumpkin filling. Drizzle the melted butter on top of that.
You’re right, that’s not a 9×13 pan- I made 2 small ones instead and you can too!
Bake for about 1 to 1 ½ hours until golden brown and firm. Serve with spiced whipped cream!
*Duncan Hines kindly gave me a free cake mix through the Foodbuzz Tastemaker Outreach program. They also gave me 5 coupons for free cake & brownie mixes to give out to friends & readers! Want one? Just comment below it’s all yours!
6 Responses
I just made a similar pumpkin torte. I put half of the cake mix on the bottom for a crust mixed with butter for a base. So I will let you know how it tastes later. They also suggested the topping be bittersweet chocolate sauce. So Gram is out looking for cornsyrup. Hope she returns by Turkey Day. I will remember to keep the tradition going here in NYC as we go out for dinner. Love AMA
I’m thankful for a wonderful daughter and her prowess in the kitchen and creativity with her unique projects!
Love, Dad
That cake looks delicious! I’ll have to try it. Maybe for Christmas.
that would have been the perfect addition to our thanksgiving dessert spread this year!, looks delish! I’ll have to try it at some point this season 🙂
Because of all the nutmeg required in November baking, go for freshly grated. It will change your life. I get the whole nutmeg ‘seeds’ and then use my microplane.