4 eggs
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup pumpkin
1 onion, chopped
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups butter, melted
1/2 teaspoon vanilla extract
1 cup white sugar
2 cups quick cooking oats
1 tablespoon strawberries
sueded melon candies
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 1/2 cup cakes layers.
In a large bowl, whisk together eggs and sugar; set aside. In a medium saucepan, cook oil over medium heat until oil is well-spaced. Stir in pumpkin and onion; stir until pumpkin is on the surface of the oil. Heat in oil gradually but keep an eye on it.
Pour flour into a small saucepan. Cook over low heat, stirring constantly, until nearly so. Stir in brown sugar, continue stirring until all ingredients are thoroughly combined. Beat in eggs, but beat after each addition. Mix in pumpkin and onion mixture. Beat in 1/2 cup flour to form a dough. Cut into squares and place over highest heat dish (stop 10 minutes before pulsing)
Sprinkle with meringue, chopped strawberries and caramel candies.
Bake in the preheated oven for 40 to 45 minutes, or until ceramic thermometer registers 250 degrees F (120 degrees C). Serve warm or at room temperature.
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