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- Hey everybody, it's Bobby here
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and I've got a great fall cake recipe for you today
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that I think you're really gonna like.
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I'll let you guess what the flavor base might be.
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Pumpkin's everywhere this time of year.
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I love it, my kids like it, our family likes it.
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So we're gonna make a delicious pumpkin cake
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and my Aunt Peggy, who you can't see,
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is standing right over there,
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to watch me and guide me, critique me
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and help me if I make any mistakes.
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So, Aunt Peggy, if you see me do something wrong,
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you just speak up, okay?
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- [Peggy] I'll be right there before you know it.
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I love my Aunt Peggy.
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And the people that follow my mom and our family,
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all of you know about our beautiful Aunt Peggy from Albany
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who taught my mom and my whole family so much about cooking.
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If it weren't for my Aunt Peggy,
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I probably wouldn't be standing
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right here before you right now.
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So let's get started.
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And again, we're gonna make a recipe
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that just doesn't break the bank
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and whenever we're making cake recipes,
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I don't mind going with a box of cake mix.
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This is yellow cake mix.
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This is what we're gonna start with.
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The bag adds a little extra flavor
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if you want to leave that in there.
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Get rid of that, y'all.
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All right, so cake mix, some melted butter.
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Just a little bit of butter.
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so we'll add one and we'll come back
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for the other three in just a few minutes.
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Ooo, get back in there, egg whites.
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We're gonna go ahead and beat this.
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So, while I'm mixing this, why don't we go ahead
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and take a break and we'll come right back
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and press our mixture into our pre-greased
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13 by nine inch casserole dish.
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All right, so Aunt Peggy already had to correct me.
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I said that I was making a cake,
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I'm not making a cake, these are pumpkin squares
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and I'm making the crust that goes into the dish first.
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So to our butter, egg and cake mix,
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I'm gonna add some chopped pecans
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and I'm just gonna fold them in
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so as not to beat them all to pieces with the mixer.
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and get them sort of incorporated in our crust
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and then we'll press it into our 13 by nine inch dish.
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Got our crust into the pan
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and I'm using my clean washed hands to press it in.
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So while I'm doing the boring work,
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why don't we take another break and we'll come right back
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and make the deliciousness that goes on top.
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So our base looks really good.
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That's the cake mix, melted butter and chopped pecans
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and the pecans are nice and thoroughly mixed throughout
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and it's pressed into the bottom of the pan
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that we have pre-greased.
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Okay, so now I'm gonna beat my cream cheese.
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Got eight ounces of cream cheese here.
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And around here, if you forget, Theresa can attest,
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she's a smart cookie,
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if you forget to let your cream cheese sit
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out on the countertop for a little while,
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just set it out in that Georgia sun for a few minutes,
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even in the fall, it is a nice balmy 80 degrees here today,
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which is quite beautiful,
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and that cream cheese is softened before you know it.
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So our cream cheese and three eggs
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and nobody wants to listen to this mixer run for too long.
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So while I mix this, we'll take another break.
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Great, so there's my cream cheese
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and my three eggs mixed together
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and now to that, I'm gonna add our pumpkin
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and our pumpkin spice
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until that's nice and creamy
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and then we'll add our confectioners sugar.
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So there's gonna be a lot of mixing going on,
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so I'm gonna spare you all that.
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Aunt Peggy, so far, so good?
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Does it look like I'm doing it right?
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It looks all too good, almost.
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- [Bobby] That's good enough for me.
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Great, that powdered sugar has given my pumpkin
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and pumpkin spice mixture just a perfect texture.
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So now we're gonna pour that over our crust.
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Yeah, that's perfect.
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It's spreading on its own.
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Not too thick, not too thick.
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Not too thick or not too thin.
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Aunt Peggy, do you like pumpkin and pumpkin spice?
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I even like the color of the pumpkin.
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I think this is my favorite time of year.
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- [Bobby] Make sure I get every bit of it
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or mama will appear out of nowhere
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and start whipping my legs. (laughs)
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- [Peggy] Oh, tell me about that.
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- She's faster than she looks. (laughs)
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Yeah, you don't want to waste, we try not to waste.
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Try not to throw anything away if we can help it.
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It's not gonna take much
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'cause the texture is really just kind of
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spread out on its own,
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but make sure that it's even, that looks really nice.
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This is a great recipe for fall.
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Your kids'll love it.
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Your guests'll love it.
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All right, so end of the oven at 350
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and I think it's probably gonna be about 25 to 30 minutes.
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So let's go to the oven and then we'll come right back.
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Gosh, it smells great.
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The only thing that's missing
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is just a little bit of cinnamon.
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So we'll sprinkle a little cinnamon on top.
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This flavor pumpkin and pumpkin spice,
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it just bags for cinnamon.
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So, we'll give it what it wants
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and I'm gonna let it cool a little bit,
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so we're not gonna see me taste it, unfortunately,
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because it needs to definitely cool.
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It's not, come on cinnamon,
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this is a dangerous game
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when you're playing with a cinnamon like this,
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it could just pour out all over the place
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Come on, come on, come on. Don't be a bear.
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Just a little bit of cinnamon.
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Gosh, it smell so good.
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And the cinnamon hitting that hot fresh cake mix
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Coming outta the oven.
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Okay, so that is the creamy pumpkin bars.
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The bottom has got a beautiful crust with pecans in it
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and the top is wonderful pumpkin
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and pumpkin spice with a little sun and sprinkle on it.
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I think you've gotta love it.
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It's perfect for fall.
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Enjoy, and I'll see you next time.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
