#160 – Spaetzle & Cheese and Pumpkin Magic Cake

hosted by Laverne Diede & Rhonda Fitterer

Spaetzle & Cheese

  • 2 cups flour
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 3/4 cup 2% milk
  • 1/2 cup dry bread crumbs
  • 1/2 cup butter, melted
  • 1 cup mozzarella cheese
  • 1 cup Swiss cheese
  • 1/2 cup parmesan cheese

Preheat oven to 375 degrees. Combine bread crumbs and butter; spread out onto a baking sheet and bake for 10 minutes or until lightly browned. When bread crumbs are done, increase oven to 400 degrees. In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth. Fill a large stockpot 3/4 full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water, or use a spaetzle maker. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender. Transfer spaetzle to a greased casserole dish. Mix in bread crumbs and cheeses; bake for 25-30 minutes. Salt & pepper to taste.

Pumpkin Magic Cake


  • 1 box yellow cake mix PLUS ingredients
  • needed to make (eggs, water, oil)
  • Pumpkin Pie
  • 1 15 oz can pumpkin puree
  • 1/2 cup evaporated milk
  • 3 eggs
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 1 tsp pumpkin pie spice


  • 1 4 oz box vanilla instant pudding mix
  • 1 tsp pumpkin pie spice
  • 1 cup cold milk
  • 8 oz Cool Whip, thawed

Preheat oven to 350 degrees. Prepare cake mix according to the package instructions, then pour into a lightly greased 9 x 13 “ cake pan; do not bake, set aside. In another bowl, whisk together the ingredients for the pumpkin pie until smooth. Slowly, pour the pumpkn pie mixture over the cake mix. Carefully place the cake in the oven and bake for 50-60 minutes or until the center is no longer giggly, and a toothpick inserted into the cake mix comes out clean. Note, the cake might be slightly darker than normal. Let cake cool to room temperature. Frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the cool whip until it’s completely combined; spread over the cooled cake. Refeigerate until ready to serve.


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