Add pumpkin purée, softened cream cheese and apple pie filling to a large bowl.
Step 2
Sprinkle baking mix over the top. Using a rubber scraper mix
Step 3
Scrape batter into a 9" X 13" baking pan and top with slices of butter. Press 1 1/2 sticks of butter
Step 4
Preheat oven to 350ºF.
STEP 1
PREP TIME 10 Minutes COOK TIME 50 Minutes SERVES 12 Guests
rozen Sangria Slush Ingredients
1 bottle Vinho Verde
1 cup(s) Sugar
4 cup(s) Central Market Organics Italian Pomegranate Soda
PRESENTS
Pumpkin
4 lbs Fresh Mandarins, divided use
1 bunch Fresh Rosemary
Pour granola into a small bowl. Add remaining sliced butter. Cut butter into granola using a pastry
Step 5
1 Chefstyle Dual Cone Juicer
1 Instant Ace Nova Blender
16 oz H‑E‑B Fall Harvest Baking Mix
Apple Pumpkin
Cake
1 cup Cold Salted Butter, divided us, 2 sticks thinly sliced
Step 6
Bake for 40 to 45 minutes, or until golden brown on top.
Kitchen & Table Borosilicate Mixing Bowl
cake
Harvest
Apple
15 oz Pumpkin Purée
together, it does not have to be fully mixed.
down gently part way into batter evenly throughout pan.
cutter or 2 forks to make a crumbly streusel topping, sprinkle over batter.
18oz Whipped Cream Cheese, softened
21 oz Canned Apple Pie Filling
1 cup H-E-B Organics Oat & Honey Granola
Kitchen & Table Copper Bake & Roast Pan
Destination Holiday Silicone Fall Spatula & Cookie Cutter
350ºF
40-45 min
|
Essentials
