This evening it was under 70 degrees. Mid-September in Texas, that isn't always the case. It may not last, but I'm taking advantage of it. I whipped up a batch of Pumpkin Dump Cake and some Pumpkin Mocha Latte. I'm in heaven (ok, I'd be further into heaven it was 60degrees, lol)!
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| This + 70degrees, windows open = LOVE! |
- 1 15oz can Pumpkin Purée
- 1 10oz can Evaporated Milk
- 1 Cup Light Brown Sugar
- 3 Eggs
- 3 Tsp Pumpkin Pie Spice
- 1 Cup Coarsely Crushed Graham Crackers
- 1/2 Cup Butterscotch Chips
- 1 Box White or Yello Cake Mix
- 1 Cup Melted Butter
Preheat oven at 350 degrees. Prepare 9x13 pan with cooking spray.
In a large bowl, stir together: pumpkin, evaporated milk, brown sugar, eggs and spice.
Pour into pan. Pour cake mix on top, then graham cracker crumbles and butterscotch chips.
Evenly pour melted butter on top of everything. Bake for 50 minutes.
Center will be set and edges browned. Can easily burn on top, so be aware.
Pumpkin Mocha Latte
- 1 package of Starbucks VIA Pumpkin Spice mix
- 1 Tbsp Cocoa Mix
- 8oz warm milk
Happy soon-to-be Fall, y'all!
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