In the fall issue of “North Carolina Field & Family” magazine there’s a recipe for Pumpkin Cream Cheese Breakfast Cake. The recipe sounded tasty so I decided to give it a try and I’m glad I did.
Pumpkin Cream Cheese Breakfast Cake
Cake
- 1 box yellow cake mix
- 15 ozs pumpkin puree (or fresh)
- 2 eggs
- ½ cup canola oil
- 1 cup milk or almond milk
- ½ cup white chocolate chips
- ½ cup dried cherries or cherry-flavored dried cranberries (I used plain dried cranberries)
- 1 teaspoon almond extract
Filling
- 8 ozs cream cheese
- 2 eggs
- 1 teaspoon almond extract
Topping
- ½ cup white chocolate chips
- ½ cup dried cherries (I used cranberries)
- 1 cup sliced almonds (all I had was whole ones so I rough chopped them)
Heat oven to 350 degrees. Grease and flour a 10-by-15-inch cookie sheet with sides.
Mix all cake ingredients together and pour into baking dish.
Mix all filling ingredients together and drop by teaspoonfuls evenly into the cake batter.
Sprinkle topping ingredients evenly over the top. Bake for 40 minutes or until done.
The cake was supper easy to whip up and very tasty. If you’d like to print it out, jump over to the magazine site here.
Tipper
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Me, I don’t care for punkin. Reckon you could replace it with apple butter? I have nine pints of it made so far. Dusty got me a bushel of little apples for $6.00. None of them are as big as a tennis ball and most of them are size of a golf ball. I peeled and cored all but a handful. A bushel to make nine pints don’t seem like they are worth messing with but nine pints for six dollars makes it better.
Last weekend was 90+ degrees and way too hot to be in the kitchen. I threw out my over-ripe bananas I had hoped to use in banana nut bread. With a 50 degree drop in the temperature, I’m ready to do some baking. Cream cheese is the only ingredient I don’t have on hand or I would be whipping up the recipe this morning.
Thanks for testing this recipe for us, Tipper – you are a very thoughtful person! 😉
I’ll be looking for many ways to use “pumpkin” puree in the days ahead, as I finally picked my biggest candy roaster – over 11 pounds! – and there are several other large ones waiting to be brought in this week. I will freeze many portions of puree, but my freezer is small and I need to leave room for the annual 8 gallons of cider.
By the way, a couple of days ago I finally started pulling out the okra plants. Then I saw that some of them are still blooming so I had to leave them be – okra flowers have to be one of the most beautiful flowers I have ever seen in my life!
I gave up baking this summer. Too hot in the kitchen. I found Ingles bakery could satisfy my sweet tooth but now that fall is upon us this sounds like something I would like to try. It is also time for soups and stews.