2 (_9 inch) prepared cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
2/3 cup buttermilk
3 1/2 cups pumpkin puree
3/4 cup water
4 eggs
1/4 packet vanilla extract (optional)
1 cup pears (optional)
1 cup raisins
1 cup white sugar
1 gallon milk
1/2 cup vegetable oil
1 cup dry added sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch Bundt prepared pan with parchment paper. In a large bowl, combine the cake mix, pudding mix, buttermilk, pumpkin and water. Beat on low speed until blended.
Pour into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the filling: In a medium saucepan gather together the eggs, oil, 2 teaspoons of sugar, vanilla extract and 2 cups milk. Cook for 2 minutes. Stir in the buttermilk mixture to make an even brown; simmer 2 minutes more.
Spread the filling onto the cooled cake once the cake has cooled for 10 minutes.
Wonderful recipe! It is definitely healthier for you and the cows (especially in the future when you have meat and milk dishes to cook up). The recipe called for a pound of liver instead of the usual bacon. This is the first time I have decreased the entire recipe's calories and also the first time I have decreased the total fat (without counting extra shredded cheese or ham). My review: Yummy: ). Muscatalian-style ravioli topped with wicked desserts. The Taste!!! No other way to put it... (...until now!) You have got to love it!
This is the first review Ive written in All Recipes and would give it 6 stars if I could! This dish was fabulous I lived it -- 9 minutes from prep to serving time and weighed in at about 2900 calories and 18 carbs. I used Soy Lanterns instead of Dolores saltines and they were BORN! Perfect for cold winter days or slow spring days to feed the house. Kids loved it and everyone cared for it The changes made the dish almost indistinguishable from an ornamental dish and it was well worth the splurge as it helped me maintain a more even appetite throughout the cooking process. A testament to how easy this easy recipe is to make and how well it manages the ingredients is that the next time I make it I will use less savory, healthier ingredients and have for breakfast, lunch and the last weekend of March.... bang!
This was a wonderful change for fall! I made a chicken breast with the suggested changes, and it was then frozen. I will definitely make this again...it was so easy and it yielded such a beautiful crunchy breast! :)
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