I'm enjoying my Thanksgiving "Baking" Day! It's so relaxing, aromatic and filled with delicious memories!

1. I've made the pastry for the lattice pie crust for my Door County Cherry Pie,
    the cherry filling is from Wood Orchard.
2. I'm preparing the ingredients for my Cousin Marilyn's Carrot Ring Cake,
    which is served a vegetable side dish, not a desert.
3. I just put my Door County (Shoreline Restaurant) Pumpkin Pie Cake in the oven to bake.
 
Pumpkin Pie Cake
1 pkg. White Cake Mix, divided use
½ C. melted margarine
5 eggs, divided use
4 tsp. cinnamon, divided
1 lb. 14 ounce can solid-pack pumpkin
1 ¾ C. sugar, divided
1 tsp salt
1 tsp ground ginger
½ tsp cloves
1 C. heavy cream
¼ C. cold margarine

Preheat oven to 350. Measure 1 cup of cake mix and set aside.
Combine remaining mix with melted butter, 1 egg and 1 tsp EACH cinnamon and nutmeg.
Mix well and pour into 10—inch spring form pan that has been sprayed with non-stick vegetable spray.

In a large mixing bowl, combine pumpkin with remaining eggs, 1½ cups sugar,
and 2 tsp cinnamon. 1 tsp nutmeg, salt, ginger, cloves and cream.
Mix well with a whisk and pour over unbaked crust.

Combine reserved cup of cake mix with 1 tsp cinnamon,¼ Chopped pecans    
¼ C sugar and cold margarine. Mix until crumbly and sprinkle over pumpkin filling.

Bake 1½ to 2 hours or until knife inserted in center comes out clean. 16 servings

Sheila N. Glazov, Author, Personality Type Expert, Professional Speaker and Educator
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