Pumpkin Cake with Skillet Fruit



This is my all time favorite holiday dessert (Thanksgiving, Christmas...)

It requires a little effort, but with some prepare ahead tips, it can still be simple to serve the day of the dinner.

Check out the recipe and the tips for easy prep below!







INGREDIENTS

FOR THE CAKE:
1 Sweet Bread Blend or 2 1/2 cups of the bulk blend* (see recipe in Breads eCookbook)
2 eggs
½ cup apple sauce
7.5 ounces canned pumpkin

FOR THE BUTTER CREAM ICING:
3/4 cup powdered sugar
2 tablespoons brown sugar
{the dry ingredients above are the same as the No Bake Cheesecake recipe I share here, so if you have some of these preblended and bagged on the pantry shelf, just grab one of those for this recipe}
½ stick butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla
1-2 teaspoons milk

FOR THE SPICED SKILLET FRUIT:
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
(or replace the above ingredients with 1/4 cup of the bulk blend of this recipe linked here for Spiced Dip Blend)
3 Tablespoons butter
6 Kumquats, very thinly sliced (if you can't find these...just skip them}
2 red skinned pears, cored and sliced
½ cup dried cranberries


DIRECTIONS

MAKE THE CAKE:
{TIP: this cake can be made ahead of time and kept in the fridge for up to 7 days or freeze it for months at a time...thaw before serving}
{once baked, you can save this
cake for later by putting it into the
fridge or freezer}

  1. Preheat oven to 325.  Coat an 8 or 9 inch baking pan with cooking spray.
  2. Combine all of the cake ingredients into a mixing bowl and stir till blended.
  3. Pour into prepared baking pan and place into heated oven.  Bake for 50-60 minutes, until the edges pull away from the sides slightly and a toothpick inserted in the center of the cake comes out clean.
  4. Gently turn cake out of the pan and onto a cooling rack.


MAKE THE BUTTER CREAM ICING:
{TIP: this cake can be made ahead of time and kept in the fridge for up to 7 days.  Whip it up a bit before using it to ice the cake so that it is more easily spread}
{Add only enough milk to make it
spreadable.  Refrigerate up to
7 days if making it in advance for
easy service on the day of
the dinner.}

  1. [If using this icing the same day you make the cake, follow these steps while the cake bakes] Put the softened butter into a mixer and beat until creamy.
  2. Add the cheesecake mix and continue beating on high speed until mixture is smooth (may take up to 5 minutes).
  3. Add the cream cheese and continue beating till light and fluffy.
  4. Add the vanilla and then 1-2 teaspoons of milk until a spreading consistency is reached.
  5. Ice cake with thick layer of butter cream icing.


If not serving immediately, cover cake and place in fridge for up to 7 days.


MAKE THE SPICED SKILLET FRUIT:
{this is best when made right before serving, but the ingredients can be prepped ahead of time}
{This is best when the skillet fruit has
been heated and served immediately.
To help speed up preparation,
melt the butter, turn off heat and
put all ingredient in pan.
After dinner, while the coffee is
brewing, tell guests you will be right back.
Turn heat back on under skillet, cook the fruit
and return to the table with a hot and
delicious dessert!}
  1. Melt the butter in a large skillet over medium heat. 
  2. Add the pears, kumquats and dried cranberries and top with the  brown sugar and spices. Heat over medium to medium high heat for about 3-4 minutes, or until the pears and kumquats are tender. Stir often to keep fruit from sticking and to coat with sugary sauce. 
  3. Let sit for 10 minutes to allow the juice to thicken.
  4. Pour over iced cake and serve immediately. 

(Serving option: Slice iced cake first and pour skillet fruit over individual portions)





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