Lovin' From the Oven

Pumpkin Cheesecake Pudding Bundt Cake with Dark Chocolate Chips

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Is it too early for pumpkin desserts yet? It’s pretty much fall, right? I’m always jumping ahead when it comes to pumpkin season. That’s alright because Pillsbury® gave me a little push this year to start my fall baking and I’m all for it.

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I used the pumpkin creme cake mix from their supreme collection to make this bundt cake, pretty much following the directions on the box and adding a few of my own personal touches. Pillsbury also released caramel apple cake mix and perfectly pumpkin cake mix this season, just in case the pumpkin creme doesn’t tickle your fancy.

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I couldn’t have asked for a more perfect bundt cake. It literally slipped right out of the mold, without leaving a single crumb behind. It’s the little things in life that make me happy.

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The package also comes with a vanilla filling that you’re supposed to put in between layers of the cake mix, but I felt like being a little rebel and  put it on top of the cake rather than inside of it.

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I left a piece of the cake on the counter and it was gone when I came home. My DF commented in the car that he loved whatever I made, not exactly knowing what it was composed of. He said that it was a little tangy and when asked, he couldn’t guess the pumpkin flavor. That’s not surprising, though, because he doesn’t eat ANYTHING pumpkin. He claims to despise the fruit.

Thanks, Pillsbury, for proving him wrong!

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When cut into, you’ll see just how moist the cake really is. The extra box of pudding and greek yogurt that I added in really help. The chocolate chips sink right into the goodness, melting in your mouth to create a whirlwind of goodness.

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Overall, I love the ease of baking with Pillsbury’s pumpkin creme cake mix. The extra frosting packet was also easy to whip up. I added more water than the directions asked for because I wanted a thinner consistency that would run down the sides of the cake, and that’s exactly what I got.

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Pumpkin Cheesecake Pudding Bundt Cake with Dark Chocolate Chips

Ingredients

    For the Cake:
  • 1 package Pillsbury supreme collection pumpkin creme cake mix
  • 1 box (1 oz) cheesecake instant pudding mix
  • 1/2 cup greek yogurt
  • 3 eggs
  • 1/3 cup oil
  • 1 cup water
  • 2 cups dark chocolate chips
    • For the glaze:
  • 1 package of vanilla mix that comes in the box
  • 2 tablespoons plus 2 teaspoons water
  • 2 tablespoons oil
  • cinnamon for dusting, optional

Directions

  1. Preheat oven to 350 degrees. Grease your bundt pan.
  2. Mix all of the ingredients in one bowl for two minutes. Pour evenly into the bundt pan and bake for 40-45 minutes, or until toothpick comes out clean.
  3. For the glaze, whisk all of the ingredients until smooth. Pour over cooled cake and dust with cinnamon, if using.
https://lovintheoven.com/pumpkin-cheesecake-pudding-bundt-cake-dark-chocolate-chips/

This post was sponsored by Pillsbury, but the opinions expressed are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.  

Pumpkin Pie Oatmeal

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So here I was, just sitting at my desk uploading pictures to my computer. The next thing I knew, I saw a little stream of smoke appear in front of my eyes. As the smoke started to rise to the ceiling, I looked down to see where the source was coming from– my camera!!

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Before I could even think, I quickly grabbed it and the smoke stopped immediately. What the heck? I first examined the screen, the lens, and the battery compartment to see if that’s where it was coming from. No such luck. I glanced at my desk to see if something else could have caused the smoke. Nothing looked abnormal. Confused, I picked up my camera and that’s when I noticed it.

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There was a tiny part on the rubber grip that had started to melt. It wasn’t anything major, but it was there. I put my hand out to where my camera had been sitting and that’s when it all clicked together. My cosmetic mirror had reflected the light coming in from my window and slowly burned my dear camera. It was totally a Sid moment from Toy Story. My poor, poor, camera. Mirrors are dangerous, people! Especially ones with 16x magnification power! Don’t leave them unattended.

Now that you’ve got my lesson for the day, this oatmeal recipe falls under one of my least used categories on my blog: vegan goods. In my opinion, it’s really difficult to make vegan stuff that tastes good. This oatmeal was just okay. The part that ruined it for me was the sweetener. I don’t think I’ll ever be able to get over that sweetener flavor (which is why I sprinkled sugar in the raw on top). I’d use real sugar the next time I made this, but if sweetener doesn’t bother you, then by all means stick to the recipe posted.

From Undressed Skeleton

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Pumpkin Pie Oatmeal

Ingredients

  • 1/2 Cup Whole Grain Oatmeal
  • 1 Cup Water
  • 1/4 Cup Unsweetened Almond Milk
  • 1/2 Cup Pure Pumpkin Puree
  • 1 Packet Sweetener (Truvia)
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • 1 Tbsp chopped pecans

Directions

  1. Microwave the water and oatmeal together for two minutes. Stir in the almond milk.
  2. Mix in the pumpkin puree and sweetener.
  3. Top with cinnamon, pumpkin pie spice, and chopped pecans.
https://lovintheoven.com/pumpkin-pie-oatmeal/

Day 10: Pumpkin White Chocolate Oatmeal Cookies

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Day 10 of my 12 days of cookies: Pumpkin White Chocolate Oatmeal Cookies. As if you didn’t get enough pumpkin recipes in the month of November, I’m supplying you with some more. Pumpkin, pumpkin, everywhere!

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This cookie has everything that my DB hates– pumpkin and oatmeal. Yet to me, this was a heavenly combination. I’m all about using pumpkin in the fall/winter. Just look how festive they are!

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I can’t get over that we are officially one week from Christmas day. This year really did fly by. Heck, all the years seem to fly faster when you get older. My DB is officially half way through law school already. Eeeep! One and a half more years before we’ll be back in sweet ol’ Southern California.

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This SoCal weather right now strongly resembles NorCal weather. Gloomy, chilly, and light rain every hour or so. Regardless, it feels great to be home. My heart truly belongs in SoCal. There’s no where else I’d rather be.

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Enjoy these soft pumpkin cookies with a tall cup of chai tea to really get all your cinnamon flavors!

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Day 10: Pumpkin White Chocolate Oatmeal Cookies

Ingredients

  • 2 1/2 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup softened butter
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups oats
  • 1 cup white chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cream together the butter and both sugars. Mix in the pumpkin, egg, and vanilla.
  3. Slowly add in the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until just mixed.
  4. Fold in the oats and chocolate chips.
  5. Drop by rounded spoonfuls onto baking sheet and bake for 12-13 minutes.
https://lovintheoven.com/day-10-pumpkin-white-chocolate-oatmeal-cookies/

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