Gluten Free Spiced Pumpkin Coffee Cake

This may be a new Thanksgiving or Christmas tradition. I made this at Christmas for breakfast Christmas morning and it was wonderful! I made it gluten free but can easily be converted to the regular recipe. Try it and let me know what you think!

Batter Ingredients:
4 eggs
1/4 cup water
1 package gluten free yellow cake mix
1 package instant Pumpkin Spice pudding from Jello
1/4 cup oil
1 cup sour cream

Topping Ingredients:
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped pecans

Glaze Ingredients:
1 cup powdered sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk

Begin by mixing the eggs, water and cake mix together in a bowl until smooth. Add in the pudding, oil, and sour cream and mix until combined.

In a separate bowl mix the topping ingredients well.

Grease a 9x13 inch pan.

Put half of the batter in the pan and then add half of the topping. Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.

Bake the cake in a preheated 400 degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center. Cool it on a wire rack.

When the cake is no longer warm, mix up your glaze. Whisk together the powdered sugar and pumpkin pie spice. Add two tablespoons of milk. If the glaze seems too thick, add more milk a teaspoon at a time. Drizzle the glaze over the top of the entire cake.

Thanks for stopping by y'all and please come again soon!

Chocolate Chip Pound Cake

A very easy moist delicious pound cake for those chocolate lovers in your family!

Chocolate Chip Pound Cake

An easy recipe that can be made with or without gluten! 

 Ingredients:

    •    1 (18.25 ounce) package yellow cake mix
    •    1 (3.9 ounce) package instant chocolate pudding mix 
    •    1/4 cup milk
    •    1 cup vegetable oil
    •    4 eggs, beaten
    •    1 cup sour cream
    •    1 tsp vanilla
    •    1 cup milk chocolate chips

Directions:

Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

Thanks for stopping by y'all and please come again soon!

Easy Carmel Apple Snack Cake

Before an extensive surgery on my hand I decided to make a snack cake, not dessert, to have on hand. This recipe sounded perfect so I altered it to be gluten free and made it yesterday. It is really good and will work great for a snack or dessert with the caramel topping.

It was very good and Honey and I loved having a treat for breakfast or snack.

With no added sugar or butter this also is a healthier treat.

Ingredients:

1 box gluten free yellow cake mix
3.4oz box instant white chocolate pudding
1 cup water
4 eggs
1 cup applesauce
3 apples, peeled and diced small
1/2 cup caramel ice cream topping


Instructions:
 
Preheat oven to 350 degrees and grease bundt pan, set to the side.
In a large bowl, combine dry cake mix and dry pudding mix. 
Add water, eggs and applesauce. Beat with electric mixer until combined well.
Bake for 55 - 60 minutes. Remove from oven and let cool completely.
Invert onto a cake place and drizzle with caramel or add caramel to each piece before serving.


Thank you for stopping by y'all please come again soon!

Gluten Free Carrot Cake

We LOVE carrot cake but since we should not eat it I hardly ever make one. Well I had a moment of weakness and this is what we got! No one complained by the way and it was all eaten.

Gluten Free Carrot Cake

Ingredients:
1 package 1-2-3 Gluten Free® Sweet Goodness Pan Bar Mix 
3 large eggs, room temperature
3/4 cup applesauce 
1⁄4 cup vegetable oil
1 1⁄2 cup finely shredded carrots
1⁄4 tsp. cinnamon
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. allspice
3⁄4 cup raisins (optional)
Cream cheese icing
 1–10 oz package pecan pieces, lightly toasted (optional)

11. Directions:
    Preheat oven to 350o F. Generously spray 2–8" round pans with non-stick spray. 
    
    
12. Mix first 4 ingredients together in mixer or by hand. Add spices and mix. Add raisins (if desired) and stir in by hand. 
    
    Pour mixture into greased pans and spread evenly.
    
    
13. Bake for approximately 20 minutes (30-33 minutes for a 9" x 13" pan) until toothpick inserted in center comes out clean
    
    
14. Leave cakes in pan for 3-5 minutes. Then, remove from pan and cool completely. 
    Place bottom layer on serving plate. Frost top of bottom layer of cake with cream cheese icing. Place top layer on top. Completely frost cake. Gently press pecan pieces onto icing on sides of cake. Cut and serve. 
    
    Thank you for stopping by y'all and please come again soon!