1- 16 oz pumpkin
1 C sugar 4 tsp pumpkin pie spice 12 oz evaporated milk 3 eggs, beaten ( I used two flax egg substitute with 3 T applesauce+1 t. baking powder) 1 box of vanilla cake mix 1 1/2 C chopped pecans or walnuts 3/4 C butter, melted 1. Mix the first five ingredients together. Then pour into greased 13x9 pan. 2. Sprinkle and spread the vanilla cake powder over batter. 3. Sprinkle nuts over powder. Then pour melted butter over cake powder and nuts 4. Bake 50-60 minutes. Oven is at 350. This recipe is originally from Betty Crocker.
0 Comments
Leave a Reply. |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
Categories
All
|