Over the past several years I have learned to enjoy and experiment with cooking, baking and freezing food. Whether it be all-out from scratch, creating quick meals to grab and go, or making pretty food for a gift.
This Pennsylvania Dutch Girl has enjoyed a Chicago Deep Dish Pizza from time to time, but never really attempting to make my own, until recently learning to make pizza crust.
…a round tin cake pan is what I used ~ it doesn’t get anymore ‘dutch’ than this, using what you already have on hand to make this Deep Dish Pizza!
And pretty much in my mind….a Chicago Deep Dish Pizza is nothing more than an upside down pizza in a deeper pan….so a cake pan will do just fine.
My Chicago friend, Sheila is probably cringing about now.
Check out the Recipe below for ‘Dutch Style’ Chicago Deep Dish Pizza
Dutch Style Chicago Deep Dish Pizza
Enjoy this Pennsylvania Dutch Girl ~ Chicago Deep Dish Pizza!
- Pizza Dough, See Below for Dough Recipe Posting
- Pizza Sauce, See Below for Printable Pizza Sauce Recipe
- Favorite Shredded Cheese, Mozarella, Cheddar and Parmesan
- Toppngs, if desired
- Spray Cake Pan with Olive Oil SprayAdd the Pizza Dough forming to the pan bringing up sidesAdd the Cheese and ToppingsAdd a top layer of SauceSprinkle a bit of Cheese on topBake at 400 degrees for approximately 15 minutes, depending on your oven.
With a Homemade Crust and Homemade Pizza Sauce how could you go wrong….even Dutch style?
Pumpkin ‘No Spice’ Baby Bundt Cake
There is nothing wrong with eating pumpkin desserts all year long….but for some reason anything pumpkin tastes better during the Autumn season.
And this Recipe for ‘Pumpkin ‘No Spice’ Baby Bundt Cake‘ is no different.
I typically never add the ‘spice’ when it comes to pumpkin recipes…..simply just to enjoy the flavor of pumpkin.
Don’t have enough pumpkin? Substitute mashed bananas for the measurement difference. I keep frozen (ripened) mashed bananas on hand and also leftover pumpkin from other recipes. (why throw away good food).
Click here for the perfect 6″ Baby Bundt Pans thru Amazon, be sure to grab 2 for this recipe!
These bundt pans make the perfect size cake for our Baby Bundt Box sold to-create (here).
Read more about our Baby Bundt Box and Designs (here).
Enjoy the Recipe Below, Spice or no Spice.
Pumpkin No Spice Baby Bundt Cake
Enjoy the taste of Pumpkin without the Spice….yummy!
- 1 1/2 C all-purpose flour
- 3/4 C granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice, I used Cinnamon
- 1/4 tsp salt
- 1 1/2 C pumpkin puree, i used 1 C pumpkin puree and 1/2 C mashed ripe bananas
- 1 egg
- 1/4 C melted butter
- 1 tsp vanilla extract
- 4 oz cream cheese, room temp, for Cream Cheese Filling
- 2 tbsp granulated sugar for Cream Cheese Filling
- 1 tsp all-purpose flour for Cream Cheese Filling
- 1 tsp milk for Cream Cheese Filling
- 1/2 tsp vanilla extract for Cream Cheese Filling
- mini chocolate chips to taste
- Preheat Oven to 350
- Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice (or cinnamon) and salt to a large bowl and mix to combine, set aside.
- In another bowl whisk together pumpkin puree (and bananas if using), egg, cooled melted butter and vanilla extract until combined.
- Add wet ingredients to dry ingredients mixing using a rubber spatula until combined.
- Scoop batter into a greased pan, about 3/4 full. (I used 2 6" baby bundt pans).
- Prepare Cream Cheese Filling by whisking together cream cheese, granulated sugar, all-purpose flour, milk and vanilla extract.
- Spoon Cream Cheese Mixture into pan evenly. Top with remaining batter.
- Tap pans on counter to level.
- Add chocolate chips to batter or cream cheese if desired.
- Bake 20 minutes or until set. Cool. Remove from Pans and Enjoy!