Deep Fried Pumpkin Cake with Orange Cream Cheese Frosting

Here is a cake that is beyond delicious!!!

Of course it's a Paula Deen recipe right-since it's deep fried;)

My hubby made this for me for my birthday a couple years ago-impressive right;)

Here's what I loved about this cake:

it's from a box;)

It's got this delicious orange cream cheese frosting

Um hello! It's pumpkin!!!

And it's deep fried!

* From Food Network Website

Ingredients

Pumpkin Cake:

• 1 (17 to 18-ounce) package yellow cake mix
• 1 cup pumpkin puree (fresh or canned)
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 large eggs
• 1 teaspoon pumpkin pie spice

Cream Cheese and Orange Frosting:

• 1 (8-ounce) package cream cheese, room temperature
• 1 stick butter, room temperature
• 4 cups confectioners' sugar
• 1 1/2 tablespoons orange juice
• 1 orange, zested
• 3 drops yellow food coloring
• 1 drop red food coloring

Fry Batter:

• 1 cup all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 cup milk
• 1 tablespoon vegetable oil

For frying:

• Oil, for frying
• 1 recipe Pumpkin Cake
• 1 recipe Cream Cheese and Orange Frosting
• 1 recipe Frying Batter

I really hope Ya'all try this recipe!!

Enjoy!

Printable Recipe

Caramel-Pecan Pumpkin Bread Puddings

Need a great brunch or holiday breakfast idea?? This is the one to try! This bread pudding has everything you need for a holiday breakfast.... pecans, caramel and even pumpkin!! Thanks Kristi for suggesting I try it out!!!

I made the bread pudding in little ramekins but you can also make it in a 9x13-inch pan... see the printable recipe for directions.

Cut french bread into 1-inch chunks.

Whisk together eggs, pumpkin, milk, half-and-half, sugar, cinnamon, salt, nutmeg and vanilla!! Whew... that is quite a list!


Once mixture is well blended, throw in your bread chunks.


Stir until all the bread is covered in the pumpkin mixture. Cover with plastic wrap and chill 8 to 24 hours.

Spoon mixture into lightly greased ramekins.

Place on foil-lined baking sheet and bake for 50 minutes. After 30 minutes, shield ramekins with additional foil.

During the last part of the baking, prepare your Caramel-Pecan sauce. In a small skillet toast pecans over medium-low heat. In a separate small saucepan, cook butter, brown sugar and corn syrup. Remove from heat and add toasted pecans and vanilla.

Remove bread puddings from oven and drizzle with the delicious sauce! Bake an additional 5 minutes or until sauce is thoroughly heated and begins to bubble. So nummy!!!

Printable Recipe

**Recipe adapted from Southern Living October 2009

Turtle Pumpkin Pie

This is a great way to mix up the classic pumpkin pie... not that it needs changing or anything!!! I love the pecans that are added to this and the creamy-ness of the filling!

This pie is pretty easy to throw together... especially if you "cheat" :) and use the store bought graham cracker crust!!

Throw your graham crackers in a food processor and pulse until finely chopped. The food processor make life so easy!!

Add melted butter and sugar and mix until combined.

Press into pie pan... be sure to go up the edges as well. Bake at 350° for about 6-8 minutes. Let Cool.

Add some caramel to the bottom of the crust and top with pecans. Looks so nummy already!!! Love the pecans!

Mix together vanilla pudding, pumpkin, milk cinnamon, nutmeg and cool whip. Blend together and spoon into pan on top of pecans and caramel. Refrigerate for one hour.

Top with remaining cool whip, caramel and pecans!!

Dig in ......

Ours was a little soft but you can so all the layers of good-ness here!! Def a great one to try!!

Printable Recipe

Pumpkin Baked Ziti

Paula Deen is always hilarious, but watching her make this dish with Richard Simmons was a riot! Two complete opposites- Butter/Nut... Queen of Butter and Health Nut!

In the printable recipe I will list his lighter version of this recipe.

Here's the link to the video if you want to check it out.

This dish was really good with a light pumpkin flavor-we used regular sausage but definitely would recommend using the sweet Italian that it calls for.

The sauce-onion, garlic, crushed red pepper flakes, pumpkin, chicken stock, and cream.

Cook and drain the sausage.

We used whole wheat pasta, I personally like the taste of it better than regular pasta.

Add the sauce to the pasta and toss to coat.

Divide between 8 prepared ramekins.

Sprinkle tops with Parmesan cheese and bake for 35 minutes until topping is golden brown.

Doesn't this look yummy!?!

Enjoy!!

Printable Recipe

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Another Fall recipe to add to my favorites!!! This one is a divine Bobby Flay French toast that is not too sweet and just down right good!

The Mascarpone is so creamy and just melts on your warm pumpkin-y french toast! Mmmm...

The recipe calls for blackberry puree so i just made my own by throwing some fresh blackberries in the food processor.

Only takes a couple minutes to puree them!


Start making the Blackberry-Caramel. Heat the cream in a small saucepan. In another small saucepan, combine the sugar and water over high heat and cook, without stirring....


Cook about 8 minutes or until liquid is amber brown.

Slowly whisk in the warm cream, blackberry puree and cook until smooth and slightly thickened, about 2 minutes. (If you want to add the blackberry liqueur, add at this time too!)

Remove from heat and whisk in the vanilla and extract. Let come to room temperature.

On to the french toast.... Whisk together eggs, sugar and salt in a large baking dish until smooth.

Add the pumpkin, ground spices milk and heavy cream, vanilla and rum (or maple flavoring) and whisk until smooth.

Place your sliced bread in the custard mixture and let sit for 2 minutes. Carefully turn over and let sit until bread is completely soaked through, about 2 more minutes. (You may want to take note of how many slices you are going to be able to fry at a time and only soak that amount!)

Heat oil and butter in large pan over medium-high heat until mixture begins to sizzle.

Cook the bread until golden brown on the bottom, about 2 to 3 minutes. Flip! Continue to cook until the other side is golden brown, about 2 to 3 more minutes.

Remove from pan and place on a baking sheet in a warmed oven....continue making the rest of the french toast!

For the creamy stuffing... combine mascarpone and remaining cream in a bowl and mix with kitchen aid or electric mixer. Beat until fluffy and smooth!

Scrap the mixture into the bowl and fold a few tablespoons of the blackberry-caramel sauce. Put the remaining sauce back on the stove on low to reheat.

Start to assemble... Top a piece of warm french toast with a large dollop of the blackberry-caramel mascarpone.

Add some blackberries....

Cover with another piece of french toast and drizzle with the blackberry-caramel sauce. Sprinkle with confectioners' sugar. Time to devour and enjoy!!!

Printable Recipe

**Recipe adapted from Bobby Flay

Pumpkin Crumb Coffee Cake

Do you need another reason to love fall?? :) This coffee cake is a good one!!

It goes great with your favorite coffee, moist with a yummy crumb topping!

Hmm.... still warm!!!

Make the topping first... stir together flour, brown sugar, salt and cinnamon.

Add the butter!

Use a fork or your fingertips to mix in the butter into the dry ingredients until your mixture is crumbly. Refrigerate while making the cake!


Prepare your pan by buttering and flouring the bottom and sides.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg!

In a separate large bowl, whisk together oil, applesauce (great way to use some of our homemade applesauce!!), pumpkin, vanilla, sugar and brown sugar until well mixed.

Whisk in eggs.

Add flour mixture to pumpkin mixture and stir until just combined!

Do not overmix!!

Pour batter into cake pan.

Spread batter out evenly!!

Sprinkle with your reserved topping mix!

Bake at 350° for 45-50 minutes or until a toothpick comes out clean.

This is the hard part... cool on a wire rack for at least twenty minutes.

The smell wafting from the oven was divine!!!

It was hard to wait.... :)

Finally, Enjoy!!!

Printable Recipe

**Recipe adapted from All You Magazine