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
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!
- 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!