Pumpkin “Better than Sex” Cake

pumpkin better than sex cake

Also known as Pumpkin Poke Cake, this pumpkin recipe is a crowd-pleaser.  It’s easy because you start with a boxed cake mix.  It’s decadent because of the caramel and Heath Bits you sprinkle on top.  No matter how you slice it, it’s a delicious fall cake to serve at any party.

Frugal Tips:  Get your pumpkin puree at ALDI food stores.  It ranges from $.89-$.99 per can.  However, it’s a seasonal item so stock up when you see it!  It won’t be on the shelves after the holidays.

Pumpkin “Better than Sex” Cake
Also known as pumpkin poke cake, this pumpkin cake recipe is easy and sinful.
  • 1 box yellow cake mix
  • 1 15-oz. can pumpkin puree
  • 1 can sweetened condensed milk
  • 1 8-oz. tub whipped topping
  • ½ package Heath Toffee Bits
  • Caramel topping
  1. Preheat oven to 350 degrees. Mix the package of yellow cake mix with pumpkin puree (no water, eggs or oil are necessary). Pour into a greased 9×13 pan. Bake according to package directions (about 25-28 minutes). Remove and cool for ten minutes. Using a wooden spoon handle, poke holes about an inch apart in the cake. Pour the can of sweetened condensed milk over the cake, using a spatula to make sure it gets into the holes somewhat evenly. Refrigerate an hour, minimum. Top with whipped topping and Heath Toffee Bits. Drizzle caramel topping on top of it all.


Pumpkin Bars: Yummy Any Time of the Year

pumpkin bars

This is another one of the terrific recipes from the forums at Mommysavers.com (Pumpkin Bars via Mommy2Mercedes).  I made it last week and it was delicious.  I ate a whole row myself, and brought some to the neighbors.  However, at one point I forgot to cover the bars and my husband came home to find the bars that were remaining had no more frosting.  Our cats had licked it off!  (Gross, I know….  and such a terrible waste of good food!)

Best-Ever Pumpkin Bars

This easy recipe is sure to please. Even our cats liked it!
  • BARS
  • 3 eggs
  • 1⅔ C. sugar
  • ¾ C. vegetable oil
  • 2 15-oz. cans pumpkin puree
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 8-oz. package cream cheese, softened
  • 1 C. butter, softened
  • 2 tsp. vanilla extract
  • 4 C. powdered sugar
  1. Preheat oven to 350 degrees. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into pumpkin mix until thoroughly combined.
  2. Spread the batter into a greased jellyroll pan. Bake for 25 to 30 min. Cool before frosting.
  3. For the frosting, cream cream cheese and butter together. Stir in vanilla. Add powdered sugar a little at a time. Beat until smooth. Frost cooled bars.

Pumpkin Cheesecake

pumpkin cheesecake recipe

This Pumpkin Cheesecake Recipe has been a popular one over on Mommysavers.com for many, many years.  I finally got around to making it myself.  It was easy, and delicious!

Frugal Tips:  Make your own pumpkin puree when fresh pumpkins are in season.  It freezes well and often costs less than the canned pumpkin you find in stores.

Pumpkin Cheesecake
  • CRUST:
  • 2¼ C. graham cracker crumbs
  • ½ C. finely chopped pecans or walnuts (optional, adds a little flavor and texture)
  • ½ C. butter, melted
  • 2 teaspoons cinnamon (optional)
  • 2 teaspoons brown sugar (optional)
  • 3 8-oz. packages of cream cheese
  • 3 tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • Dash ground cloves
  1. Preheat oven to 325 degrees. Mix crumbs, nuts and butter. Press onto the bottom (and 2-inches up sides of 9-inch of a spring form pan or 9×13 Pyrex baking dish. Bake 10 minutes.
  2. Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Add pumpkin and spices to batter and mix well.
  3. Pour batter over crust. Bake 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake. Cool before removing rim of pan. Refrigerate four hours or overnight. Serve with whipped cream.


Pumpkin Donut Holes

pumpkin donut holes

These pumpkin donut holes are easy, frugal and perfect for those fall mornings when there’s a slight chill in the air.   Besides, nothing says fall food like pumpkin does.  Make up a big batch of dough early in the week, and make enough for fresh donuts each morning.

Frugal Tip:  In 2010, a pumpkin shortage made canned pumpkin not only expensive, but very hard to find.  Back then, I shared how to make your own pumpkin puree from fresh pumpkins on Mommysavers.  It’s still a great resource today.  The pumpkin puree can be frozen and enjoyed all winter long.

skillet pumpkin donut holes

Sizzle sizzle sizzle

Pumpkin Donut Holes
Pumpkin and spices add the flavors of fall to this easy donut holes recipe
  • 3½ C. flour
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • 1 C. sugar
  • 4 Tbsp. butter, softened
  • 1 egg
  • 2 egg yolks
  • 1 tsp. vanilla
  • ½ C. milk
  • 1 Tbsp. sour cream
  • 1 C. canned pumpkin or homemade pumpkin puree
  1. In a medium-sized mixing bowl, combine the dry ingredients and the spices. Set aside. In a mixing bowl, blend the sugar and butter until smooth. Add egg and egg yolks, vanilla, milk, sour cream, and pumpkin. Blend well, then add dry ingredients gradually until a batter forms. Chill the dough for 1-2 hours or overnight.
  2. Roll 1″ dough balls, adding a little flour to prevent stickiness if necessary. Heat 1-2″ oil in a skillet or frying pan over medium heat. Place the dough balls in the pan, turning to brown on all sides. Remove with a slotted spoon. When cool enough to touch, roll in a mixture of cinnamon sugar (1/2 C. sugar, 2 tsp. cinnamon). Serve immediately.
This recipe was adapted from the pumpkin donuts recipe on Annie’s Eats.