Today I am excited to be able to bring you a recipe from Miss Suzanne Schrimsher, the amazing woman behind Suzanne’s Bakery and Eatery in Athens, Alabama. Her bakery is known for their wonderful plate lunches each day as well as the amazing desserts (anything from Suzanne’s kitchen is amazing though!). I love to stop in there for lunch whenever I happen to be in town and I was lucky enough to get to try a piece of this cake last time I was in there, which makes me even more excited that I have the recipe to share with you! After you read this, if ya have time, go drop Suzanne a “hidy” over on her Facebook page and tell her Christy sent ya 😉
I am living proof that dreams really do come true. October 17 of this year will be 8 years of living a dream. My name is Suzanne Schrimsher and “Suzanne’s Bakery and Eatery” on East Forrest Street in Athens, Alabama is the dream I am living.
Over 8 years ago, I had just lost my job, was in the middle of a nasty divorce and I thought that my world would never be a happy place again. Enter my friends Mike and Nikki Ogles. Mike and I started First Grade together at Athens Bible School, went on to graduate together (too many years ago to count), and have worshiped together for many years.
To make a long story short, Mike and Nikki went far beyond the scope of friendship and offered to help start the business that I had dreamed of for years. (A dream that Mike and I had even discussed as far back as high school when he and other boys would sneak into the home-ec building and eat what the girls had made for home work.) So many friends and family have helped and encouraged me over this 8 year journey – some volunteering their time to make this a reality. The bakery has been a first job for several teenagers around town – including my two girls, Emily and Erin, and my nephew Ethan. It has been a gathering place for friends and family and has been a lifeline for me.
Mike and Nikki are no longer my partners at the bakery- family and work commitments have taken them in a different direction. But, I still worship with them every week and they are two of my biggest fans and cheerleaders. And I love them more than I know how to say.
Dreams do come true, and I’m thrilled to share one of my recipes with you on Southern Plate today. If you’re in my area, I’d love to get to meet you, too! Just drop by Suzannes when ya can!
I love fall…the cool, crisp mornings, the threat of frost in the air, beautiful trees, and going outside without breaking a sweat. I love the thought of pumpkins, but have never been a huge fan of the taste and texture of pumpkin until this recipe. It takes all the good things about fall and turns them into a scrumptious dessert that will leave you wanting “just one more piece”.
Here’s what you’ll need to make this wonderful dessert. Any brand of these products works fine…I just used what I had on hand.
Mix the pumpkin, milk, eggs, sugar and cinnamon well.
Pour into a greased and floured 9×13 baking dish.
Sprinkle dry cake mix over the pumpkin layer.
Sprinkle pecans over the dry cake mix. Pour melted butter (as evenly as you can) over the pecan layer.
Bake at 350 degrees for 50 minutes to 1 hour. Cake is done when center is set.
Allow cake to cool completely. Meanwhile, make the topping.
Mix cream cheese and powdered sugar well.
Add whipped topping and mix well.
Spread topping over the cooled cake.
This cake lasts well, covered and refrigerated.
And a shout out to you, Christy. I’m sure you noticed my mixing bowls. These vintage Cinderella yellow bowls (circa late 1970’s) were given to me a few years ago by a family member. I LOVE using these for just about everything!
- 15 ounce can of pumpkin (not pumpkin pie filling)
- ½ cup whole milk
- 3 eggs
- 1 cup sugar
- 1 tsp. cinnamon
- 1 cup melted butter
- 1 box butter recipe cake mix
- 2 cups pecans
- 16 ounces cream cheese (2 bricks, can use only one if you like)
- 1 cup powdered sugar
- 16 ounces Whipped Topping
- Mix the pumpkin, milk, eggs, sugar and cinnamon well.
- Pour into a greased and floured 9x13 baking dish.
- Sprinkle dry cake mix over the pumpkin layer.
- Sprinkle pecans over the dry cake mix. Pour melted butter (as evenly as you can) over the pecan layer.
- Bake at 350 degrees for 50 minutes to 1 hour. Cake is done when center is set.
- Allow cake to cool completely. Meanwhile, make the topping.
- Using an electric mixer, mix cream cheese and powdered sugar well.
- Add whipped topping and mix well.
- Spread topping over the cooled cake.
“Your talent is God’s gift to you. What you do with it is your gift back to God.”