Pumpkin Dessert and Breakfast Assortment
Pumpkin spice & everything nice! | 6-8 Servings
- Eggs
- Milk
- Wheat
- Soy
While we dream of fall, we’re spicing things up with this sweet bundle that includes two rich pumpkin spice Bundt cakes with caramel sauce, two portable pumpkin cream cheese hand pies, two fluffy pumpkin chocolate chip muffins, and two mini pumpkin cheesecakes. Prep them all for a cozy dessert (or breakfast!) board, or gobble them up throughout the week. It’s officially sweet treat season! *Download recipe card for complete nutrition information.*
Ingredients
1 unit
Pumpkin Spice Bundt Cake with Caramel Sauce
(Contains: Eggs, Milk, Wheat)
1 unit
Pumpkin Cream Cheese Hand Pies
(Contains: Eggs, Milk, Wheat)
2 unit
Pumpkin Chocolate Chip Muffin
(Contains: Eggs, Wheat, Soy)
2 unit
Pumpkin Cheesecake
(Contains: Eggs, Milk, Wheat, Soy)
Cooking Steps
Keep frozen or refrigerated until ready to eat; best if used within 3 days.
Pumpkin Spice Bundt Cake If frozen, thaw in the refrigerator (at 40 degrees) overnight or at room temperature for 2-3 hours before eating.
MICROWAVE:
- Remove plastic wrap from trays; microwave until warmed through, 50-60 seconds. (Do not overheat.)
- Let cakes cool for 2 minutes, then turn out onto plates and serve. OVEN ALTERNATIVE:
- Preheat oven to 350 degrees.
- Remove plastic wrap from trays; place on a baking sheet and bake until warmed through, 14-16 minutes. (Note: Oven times may vary.)
- Let cool for 2 minutes, then turn out onto plates and serve.
Pumpkin Hand Pie
- Preheat oven to 350 degrees. Remove plastic wrap.
- Place on a baking sheet and bake until warmed through, 15-20 minutes. (Note: Oven times may vary.)
- Let cool for 2 minutes, then turn out onto plates and serve.
Pumpkin Cheesecake
- If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before eating.
