Upside Down Pumpkin Pie (or the Great Pumpkin Dessert)

Submitted by Robb “Movidude74” Johnston
Serves 12-16

Ingredients

1 can (15 oz.) solid-pack pumpkin 1 can (12 oz.) evaporated milk
3 eggs 1 c. sugar
4 tsp pumpkin pie spice 1 box (18¼ oz.) yellow cake mix
¾ c. butter or margarine, melted 1½ chopped walnuts (optional)

Directions

  1. In a mixing bowl, combine pumpkin, milk, eggs, sugar, & pumpkin pie spice. 
  2. Transfer into a greased 13″ x 9″ baking pan. Sprinkle with dry cake mix & drizzle with butter.
  3. Top with walnuts if you’ve opted to.
  4. Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
  5. Serve with ice cream or whipped cream.

Chef’s note: I only use 3 tsp of the pumpkin pie spice.

White Chocolate & Raspberry Cheesecake

White Chocolate & Raspberry Cheesecake

Submitted by jen LUVS REVIEWS

Crust Ingredients

18 vanilla wafer cookies 1 c. almonds, toasted
4 ½ tbsp unsalted butter, melted

Filling Ingredients

4 oz. imported white chocolate, chopped 1 8oz. packages of cream cheese, room temp
2/3 c. sugar 2 tsp vanilla extract
¾ tsp grated lemon peel 2 large eggs
¾ c. fresh raspberries or frozen unsweetened, thawed, drained

Topping Ingredients

1 8oz. container sour cream 3 tbsp sugar
½ tsp vanilla extract 2½ pint baskets raspberries
½ c. seedless raspberry jam

Crust Directions

  1. Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. 
  2. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) 
  3. Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. 
  4. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. 
  5. Bake until golden, about 10 minutes. 
  6. Cool. Maintain oven temperature.

Filling Directions

  1. Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. 
  2. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. 
  3. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. 
  4. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. 
  5. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. 
  6. Cool 20 minutes. Maintain oven temperature. 
  7. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

Topping Directions

  1. Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. 
  2. Bake 5 minutes. Transfer cake in pan to rack. 
  3. Run small knife around sides of cake. Cool completely. 
  4. Chill cake overnight. Fold down foil along sides of pan. 
  5. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. 
  6. Cover cake with berries. 
  7. Bring jam to simmer in small saucepan, stirring often. 
  8. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Chocolate Cake

Submitted by *Vilification*

Cake Ingredients

6 oz. butter 6 oz. fine sugar
6 oz. self-rising flour 3 eggs
1 tbsp Cadbury’s drinking chocolate (any hot chocolate power, for ordinary use with milk)

Topping Ingredients

500g block of Cadbury’s dairy milk or any good chocolate.

Filling Ingredients

8 oz. Icing Sugar 4 oz. butter
Squirt of lemon juice 2 tsp hot chocolate powder

Directions

  1. Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add. 
  2. Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
  3. Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
  4. For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
  5. For topping, cover in melted chocolate. Allow to harden & enjoy!

Better than Sex Cake

Submitted by Meggie

Ingredients

1 Chocolate cake mix Chocolate syrup
Whipped Cream Reese’s Peanut Butter Cups

Directions

  1. Make cake mix according to directions. 
  2. Bake according to directions. 
  3. While hot poke holes in top & then pour syrup on top. 
  4. When cool cover with whip cream & crushed peanut butter cups.

5 Ingredient Apple Cake

Submitted by Caaien

Ingredients

1 pkg Yellow cake mix 21 oz. can apple pie filling
3 large eggs 3 tsp sugar
1 tsp cinnamon

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease a 13″x9″ pan.
  3. Combine cake mix, apple filling, & eggs.
  4. In separate container, combine sugar & cinnamon.
  5. Spread half the cake batter into the pan.
  6. Sprinkle with half the cinnamon-sugar mixture.
  7. Spread the rest of batter into pan & top with rest of sugar-cinnamon mixture.
  8. Bake 30-35 minutes.
  9. Test center with toothpick, if it comes out clean it’s done.