For The Pumpkin Lovers

Ok, this one is for all you pumpkin people out there. Pumpkin beer, pumpkin coffee, pumpkin candles, pumpkin muffins, oh my gosh. Some of the products made with pumpkin out there astonish me. Personally, pumpkin beer belongs in the trash, along with candy corn, and red candy apples. Just give me a warm pumpkin baked good and a latte: cue my happy place.

This recipe will fullfill some of those fall cravings. It is actually my mom’s recipe handed down. She has made this cake since I was a kid. When I would smell the aroma of the this cake baking in the oven, I knew it was that time of year. Helping dad rake the leaves, back to school, colder nights, and trick or treating. I’m holding onto the tradition for my family, and it’s now just one of those things I’m simply expected to make. So I’m passing it on to anyone who wants to try it out. It’s amazing how food brings family together.

When baking, I totally feel the type of pan and tool you use make all the difference. So for this cake, I do suggest a good quality bundt pan and a stand mixer or hand held mixer. I also like to bake this is smaller individual bundt pans to pass out to friends and co-workers. They’ll love you! Pampered Chef has the perfect one.

Better than any pumpkin beer I know.

Pumpkin Chocolate Chip Cake

  • 3 cups of flour (sifted)
  • 2 cups of sugar
  • 1 cup of oil
  • 4 eggs
  • 1 can of pumpkin puree
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 8 oz chocolate chips (I personally put an entire 12 oz bag in. I love it chocolately)

Preheat oven for 350 degrees. Beat eggs, sugar, and oil. Add pumpkin. Mix flour, baking powder, baking soda, cinnamon, salt. Add to the egg mixture. Stir in the chocolate chips. Grease and flour a bundt pan. Bake 50-50 minutes. Let cool for about half hour before removing from the pan.

Can you smell this picture?

Maybe I’m a little biased, but this cake is delicious. My family gets excited when I make it just as I used to when I was a kid.

Great for breakfast on the go.

Lily’s Gooey Smores Cake

Lily’s Smores Cake is not really a “cake” per say, but this is what Lily named it so we will go with that. I think of it as more of a Smore’s casserole. It was created accidently but let me tell you, that’s how the best things are created- accidently. My daughter Lily who is 10, has been experimenting in the kitchen like most 10 year olds do. She wants to be on Kids Chopped one day which is actually kind of comical seeing that she cringes at the sight of a vegetable. One night, she begins gathering all these ingredients we happened to have in the pantry. My first thought, “What mess do I have to clean up now?’ Well, it was well worth the clean up. The Smore’s cake is super easy. Obviuosly a 10 year old can do it. Full disclousre: Ladies, if it’s that “time of the month”, this hits the spot.


  • 1 sleeve of graham crackers. (We use honey, but I’m sure any flavor will do)
  • Nutella
  • Peanut Butter
  • Marshmallows
  • Cinnamon
  • Milk
  • Small pan (6×8) ish….
  • Pan spray

Preheat oven to 350. First, add 1 sleeve of peanut butter, graham crackers, and 1/4 cup of milk into a food processor. (I love my Ninja). Process until well blended. Spray a small pan, (she used a meatloaf pan aprox. 6 x 8). Spread the mixture throughout the bottom of the pan, making sure to press down for a thick and even coat. Next, layer and spread nutella over the graham cracker mixture with a spatula. Finally, layer marshmallows throughout the top layer, making sure to cover up all that goodness underneath. Place in the oven and let it bake for about 10 minutes or until the top of the marshmallows are a light golden brown.

Why is she getting so big!!!! 😦