Miss Olivia's Pumpkin Dip

[kaci]

Miss Olivia's Pumpkin Dip


Pumpkin Dip:
1 (15 ounce) can pumpkin puree,(not pumpkin pie filling)
1/4 teaspoon pumpkin pie spice
1 cup brown sugar, firmly packed
1 cup sour cream
1 (8 ounce) carton Extra Creamy Cool Whip

Brandy (Caramel) Sauce:
1 cup butter
1 cup light brown sugar, firmly packed
1 cup whipping cream
1 teaspoon vanilla extract
1-2 tablespoons brandy, optional

Pumpkin Spice Cake or Muffins
1(18.25 ounce) Duncan Hines Spice Cake Mix
1 (4 serving size) Jell-O Instant Vanilla Pudding Mix
1 teaspoon pumpkin pie spice
1 cup pumpkin puree (Not Pumpkin Pie Filling)
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon vanilla extract
1/2 cup golden raisins, omit if the cake is for trifle
1/2 cup chopped nuts, omit if the cake is for trifle (May sprinkle over trifle if desired; May also sprinkle toffee bits over trifle if desired)


To make the pumpkin dip, in a medium bowl, combine pumpkin, spice and brown
sugar. Set aside for a few minutes to allow the sugar to melt into the
puree. Add sour cream. Fold in Cool Whip until well blended. Cover and
refrigerate. (Cook?s Note: Serve as a dip with ginger snaps.)

Make the Caramel sauce in a heavy saucepan over medium heat. Melt butter
then stir in brown sugar; bring to boil and cook two minutes, stirring
constantly. Carefully add cream, cook and stir two minutes. Remove from heat
and stir in vanilla and brandy. Cool slightly. Pour over dessert. Store
leftovers in the refrigerator.

To prepare the cake, preheat oven to 350 degrees. Grease, flour and line
with parchment paper a 9x13-inch baking pan. In a mixing bowl, whisk
together the cake mix, pudding mix and pumpkin pie spice. Add pie filling,
oil, water, eggs and extract. Beat on medium high, scraping down the sides
of the bowl as needed, for two minutes. Stir in raisins and nuts. Spread
batter into the prepared pan. Bake 30 to 35 minutes or until a cake tester
inserted into the center comes out clean. Cool 5 minutes in the pan. Remove
to a cooling rack and cool completely. Frost if serving as a cake, if
desired.

To serve the Trifle: Cut the cake into sixteen equal pieces. Cut each piece
into four approximately equal slices. Set a small bowl of the dip in a bowl
of ice, set a small pitcher of the sauce in a bowl of hot water. Set the
whipped cream in a bowl of ice. I use Land o? Lakes light whipped cream in
the can.

Assembly: Layer a rounded tablespoon of pumpkin dip into a small dessert
dish. Top with a slice of cake. Drizzle a generous tablespoon of caramel
sauce over the cake. Add another rounded tablespoon of dip, top with the
second piece of cake. Drizzle with sauce. Sprinkle with chopped pecans or
toffee bits if desired. Top with whipped cream.

Presenter: Olivia Sipes , Miss Olivia's Table