Wednesday, October 8, 2014

Pumpkin Harvest Cake with #Idelight #Pumpkindelight

Last month I alluded to creating a fabulous pumpkin desert with International Delight's pumpkin creamer. I came up with a wonderful cake that is a cross between pumpkin pie and cake. It was a huge hit with everyone in the family.  We all think it would make such a fantastic finale to Thanksgiving dinner - a fun way to jazz up the standard pumpkin pie.

Crust Ingredients:
1 box yellow cake mix (minus 1 cup)
1/2 cup butter, melted
1 egg

Filling Ingredients:
2 cans pumpkin (not the large cans)
1 tsp. cinnamon
2 eggs
1 1/2 cup sugar
1 tsp. salt
2 tsp. pumpkin pie spice
2/3 cup International Delight Pumpkin Spice Coffee Creamer

1 cup reserved cake mix
1/2 cup sugar
1 tsp. cinnamon
1/4 cup butter, melted
1 cup chopped walnuts

Remove 1 cup of cake mix and set aside. Mix crust ingredients and press into bottom of pan. Beat filling ingredients and spoon on top of crust. Mix topping ingredients and sprinkle over filling. Bake at 350* for 60 minutes, or until knife comes out clean when put in the middle.

This is my favorite recipe I have made using International Delight's coffee creamer. It is truly a fun medley of pumpkin pie and cake. For more inspiring fall recipes and coupons, check out International Delight and join their community!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.