It sounded more interesting than it turned out to be but here’s another version of the pumpkin spice cake for your fall dining pleasure. I began with the basic concept of the Double Chocolate Mess Cake, substituted pumpkin for the sour cream and omitted the chocolate chips. It turned out almost exactly like the Pumpkin Spice Cake but in the crock pot (mainly because it is almost exactly the same thing). Next time I’ll try 1 cup pumpkin and 1/2 c. sour cream and maybe throw in some white baking chips to try and make it a bit more moist.
I also made a dish of Seafood Enchiladas yesterday to bake tomorrow using cream of shrimp soup instead of cream of chicken. I’ll let you know how it turns out.
EDITED TO ADD: If you can find Cream of Shrimp soup use it! Yummy, yum yum!