Pumpkin Spice Cake with Cinnamon Icing

Hurricane Sandy is on her way and I decided to channel my inner Martha. I spent the day baking and preparing for dinner this evening. I made this WONDERFUL dessert and also got some sweet potato casserole all ready for dinner. Unfortunately, I just guesstimated on the casserole so I can't post it because I have NO IDEA of the measurements. (If you're interested anyway, however, I'll put ingredients, at least, at the bottom.)

This dessert was AMAZING!!!! I found a bunch of different websites with suggestions on how to make this. I decided to go with this one from The Country Cook, however, because it seemed to look the most appealing...AND EASY!! And let me tell you easy it was!

Pumpkin Spice Cake with Cinnamon Icing
INGREDIENTS:
     1 box of spice cake mix
     1 15oz. can of pumpkin puree
     3 eggs
     1 tub icing
     cinnamon (optional for the icing)
  THAT'S IT!!!

DIRECTIONS:

1. Preheat oven to 350 degrees and coat your pan with non-stick cooking spray.

     2. Mix together all ingredients until smooth.

3. Spread mixture into pan. I used a bundt pan but you can use any kind of pan you have.

4. Bake for about 30 minutes. Cake should spring back to the touch and toothpick should come out clean.

5. Let cool completely.

6. While your cake is cooling, go ahead and start on your icing. 

a. Scoop icing out into a small bowl in order to mix easier.

b. Add cinnamon in small amounts and mix until desired taste.

7. Frost your cake and voila!!

You can also make this look like a pumpkin by coloring the icing orange and adding a flat bottom ice cream cone covered in brown or green icing in the middle. 

I decorated mine with orange sprinkles. :)

You must refrigerate this cake!!

ENJOY!!

OK, sweet potato casserole....cut the sweet potatoes into small cubes and boil until fork tender. Using a mixer blend these together with milk, butter, cinnamon, nutmeg, and brown sugar. Do it just like you would mashed potatoes but keep tasting to be sure they are sweet enough. You can add in some marshmallows too if you would like. Then spread into a deep pan and top with marshmallows to create a sweet crust. Cook at 350 degrees for about 30 minutes. I make mine ahead of time and keep it in the fridge which is awesome! Just increase the cook time a little if you do that, but watch to make sure the marshmallows don't burn. Browning is completely fine though.

   
   

Easiest EVER Monkey-ish Bread

This is the EASIEST recipe ever and it's soooooo-ooooo good. Might not be the healthiest meal ever, but who cares!!

I originally found this recipe from here while looking through Pinterest...surprised?? Like most everything else I find on Pinterest, I pinned it and forgot it. Recently I decided to look through my Foooooood! board to try some new things. I came across this recipe again and decided to go for it. The ingredients are great. All something you're already going to have except maybe the biscuits. 

Easiest EVER Monkey-ish Bread

INGREDIENTS:

     2 small tubes refrigerated buttermilk biscuits

     2 tbsp. butter, melted

     1/2 cup pancake syrup

     1/3 cup packed light brown sugar

     1/2 tsp. cinnamon

     1/4 cup chopped pecans, optional

     1/4 cup chopped almonds, optional

DIRECTIONS:

Spray a fluted pan with non-stick cooking spray. 

Combine melted butter and syrup in a small bowl.

In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). 

Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

Top with remaining syrup and sugar mixtures. 

Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 

Cool for 1 minute in the pan, then invert onto a serving platter. Don't spill like I did :( (The edges of my plate were too rounded. )

Ugh...this is sooooooo good. My mouth is watering just writing about it. Forget the napkins, you'll be licking your fingers alllll day. Oh and one more thing...this is also AWESOME heated back up. We stuck ours in the fridge overnight because we couldn't eat it all. The next morning we threw it in the microwave for a couple minutes and it tasted exactly the same!!

Here's some food porn for you...

Recipe Source: Stamps4Fun