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Martha Stewart's Pumpkin Seed Brittle by Martha Stewart. After you’ve carved your pumpkins, don’t discard the pumpkin seeds. Clean them and turn them into a sweet and crunchy brittle for snacking.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean.
Stock up on pumpkin pie spice! These homemade pumpkin desserts are just the thing to welcome fall. Choose from layer cakes, cookies, bars, breads, and more.
A piece of this cream-cheese-frosted and gingersnap-topped Pumpkin Cake is perfect for breakfast, snacking, or dessert. This Easy Pumpkin Cake Will Make You So Ready For Fall [Video] Skip to main ...
Pumpkin crunch cake is an easy sheet cake made with a delicious layer of pumpkin pie topped with a crunchy cake mix topping makes the perfect fall dessert! Get the recipe: Pumpkin Crunch Cake Just ...
The classic pie gets an extra kick.
Set aside some time on a hot summer day to make one of Martha Stewart’s best recipes yet. It’s a no-bake layered cherry cheesecake cake that is totally assembled inside a large mixing bowl.
HEAT oven to 350°F. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.