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CLOSED for the 2017 Season.


Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.


Other Edibles at the Orchard

  • closed - see you in mid-August 2018

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Where Can you Find Us?

We are CLOSED for the 2017 apple season.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Sunday, November 1, 2009

Recipe Sunday – Pumpkin Pie Cake

I have so many pictures I need to edit and blog about!  AND I have so many more ‘teaser’s’ for the Handcrafted Hoedown to post…now I just have to find some time to edit those pictures :)

Well, anyway, Happy November everyone!  November in our household is also known as ‘Cedi’s Birthday Month’.  I can’t believe she’ll be 3 at the end of the month!  WOW!  I hope you remembered to move your clocks back too…we almost forgot and were super happy to realize we had an extra hour to lay about.  We had my favorite breakfast of bacon, eggs and cheese bread…so good.  Keep an eye on all my blogs in the next few days for some really fun posting ( and

Here’s the recipe for today… I felt it was fitting being November and all…

Pumpkin Pie Cake

by Betsy Meeuwsen (my godmother who will also have some beautiful knit items at the Handcrafted Hoedown!)

4 c. pumpkin puree

1 c. sugar

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. ginger

3 eggs

1 (12-oz) can evaporated milk

1 pkg. 2 layer size yellow cake mix

1 c. chopped nuts

3/4 c. melted butter

Combine pumpkin, sugar, cinnamon, salt, nutmeg and ginger.  Add eggs.  Beat until just combined.  Gradually add the evaporated milk.  Pour into greased 9x13 pan.  Sprinkle cake mix over pumpkin mixture.  Sprinkle with nuts and drizzle with melted butter.  Bake at 350-degrees for 1 to 1 1/4 hours until edges are firm and center is almost set.  Cool on wire rack.  Store in the refrigerator.




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