Pumpkin Hummm Cake


 In order to get half of an egg you need to beat it with a fork then take out 1/2 of the beaten egg add to cake mix. 

I use ramekin’s versus making a whole cake.

I used balsamic instead of alcohol. 


Ingredients 

7.8 oz yellow moist cake mix

1/2 cup water 

1/4 cup Olive oil 

1 1/2 eggs

2 tsp pumpkin spice 

1/2 tsp Vienna cinnamon 


Bottom of dish

1/4 cup brown sugar 

Whole pecans 

3 Tbsp butter


Sauce

2 Tbsp butter 

1/4 cup brown sugar 

1/2 Tbsp Mulled cider balsamic 

1/2 Tbsp Pomegranate balsamic 


Heat up to 350° 

Place whole pecans in the bottom of each Ramen and any design that you like 



sprinkle brown sugar over the top of the pecans 1/2 tsp butter on the sugar set aside.



Mix cake ingredients together with a whisk pour over prepared ramekins.


Place sauce ingredients in a microwave safe dish heat to 30 seconds. Once cakes are done with the toothpick coming up clean then you’ll take 1 teaspoon of sauce and pour over the top before the cakes cool.


Once cooled lift them out of the ramekin turn them over so the pecans

are on top. 

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