June Color Challenge And A Recipe

The color challenge for June is pumpkin! I like any reminder of autumn, especially this time of year, so looking for appropriate fabrics was a joy. Go look at the nice variety of pumpkin blocks at Jen's linkup right here.

12-inch block

I did struggle a bit with the pattern and was positive none of my points would match up. In fact at some point I began to question Jen's instructions, but of course in the end, Jen's brilliance became evident. Yes some of my points weren't perfect, but the points police have not visited here in a long time, so I felt safe.

Two 6-inch blocks

I've been making at least three blocks each month, in both the 12-inch and the 6-inch, so I should have an interesting layout at the end of the year!

Pumpkin is an ingredient in many of my autumn recipes, but here is an icebox cake for summer that hits the spot! And it's easy to make with a cake mix as the main ingredient. I use my KitchenAid for this, but a hand mixer works just fine.

Caramel Pumpkin Cake

1 box yellow cake mix

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

3 eggs

1/4 cup water

15 oz can pumpkin

1 cup caramel ice cream topping 

8 oz Cool Whip

1/2 cup toffee bits (either Heath Bits O' Brickle or Heath Milk Chocolate Toffee Bits)

Whisk cake mix and spices together; add eggs, water, and pumpkin and beat about 2 minutes. Pour into a  prepared 9x13 pan. Bake at 350 degrees for 25-30 minutes or until cake springs back when touched and/or toothpick comes out clean. Cool in pan completely.

Poke about 30 shallow holes in cake. Pour caramel topping into holes and all over cake. Spread Cool Whip to cover cake and sprinkle toffee bits all over. Refrigerate at least 2 hours before serving, then dig in!