Now that I’m a mom myself, I look forward to bake sales. I’m sure nowadays kids come up with all kinds of other fundraising events (wine tasting, anyone?) but I can’t wait for the day my son comes home and says “Momma, I have to bring 60 cupcakes for our bake sale tomorrow!” I’ll huff and I’ll puff about how I wasn’t forewarned and how he must get his procrastination skills from his father, and I’ll whine about the late night trek to the grocery store to buy the much needed supplies. But inside I’ll be warm and tingly and grinning from ear to ear.
Since my son is only a year old, I think I’ll have to be patient, but the holidays are a great time to raise money for your local school, church or charity. And next year, maybe I’ll register for the Great American Bake Sale (created by the charity Share Our Strength in partnership with PARADE Magazine and the Food Network), which runs from May through August each year. www.gabs.strength.org
What is your favorite bake sale item and/ story?
Sugar Mommas’ Pumpkin Gooey Cake
Submitted by Sandra Gill, modified by The Sugar Mommas
Get ready for Thanksgiving! Buckle up because here we go! Tis our season Sugar Lovers. Start off with this Pumpkin Gooey Cake. It’s a no-fail recipe that’s sure to please. Make sure to add the spiked bourbon whipped cream for adults…
You will need:
Crust:1 package yellow cake mix
8 Tbsp. butter, melted
1 (8 oz.) package cream cheese, softened
1 (15 oz.) can pumpkin
1½ tsp. vanilla
8 Tbsp. butter, melted
1 (16 oz.) box powdered sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
Preheat oven to 350 degrees. Lightly spray the bottom of a 13×9 inch pan with cooking spray.
For the crust, combine cake mix and egg in a large bowl. Mix with an electric mixer on low speed until well combined. Slowly add in the butter and continue to mix on low speed until dough has formed. Pat the mixture into the bottom of a lightly greased 13×9 inch pan.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, ginger and mix well. Spread the pumpkin mixture over the cake batter and bake for 40-50 minutes. Make sure you do not over bake – center should slightly jiggle.
Sass it up!
Add SPIKED whipped cream. In a medium sized bowl, whip together 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar and 1 tablespoon of bourbon. Mix on medium speed until thick. Put a large dollop on a slice of cake & serve. Sprinkle with cinnamon. (Courtesy of Simple Gourmet). Drizzle w/ chocolate. Put 2 ounces of chocolate into a microwave safe bowl. Heat and stir in 30 second increments until melted. Be careful not to burn. Dip a fork in melted chocolate, then drizzle over cake forming thin stripes. Refrigerate until set one hour. Serve cake at room temperature.