09/25/2026
Fall baking season is here.🎃🍂 From pumpkin baked brie to pumpkin praline upside down cake, these recipes are made for sharing with family and friends.
Swipe through for inspiration! Each photo includes the recipe. Which one will you bake first? 👩🏻🍳
Pumpkin Baked Brie
1 puff pastry (thawed)
1 brie cheese
1/3 cup Raven’s Nest Pumpkin Butter
Butter (melted)
Place brie cheese in the middle of a thawed out puff pastry. Top with pumpkin butter. Cut a starburst pattern from the edges of the puff pastry to the brie, and fold up all of the sides to the middle. Brush with melted butter. Bake at 375* for 20 minutes. Enjoy!
Pumpkin Spice Cake
1 pkg. moist yellow cake mix
1 pkg. instant butterscotch pudding mix
4 eggs
1/4 c. water
1/4 c. vegetable oil
1 c. Raven’s Nest Pumpkin Butter
1/4 c. Raven’s Nest Mulling Spice
Preheat oven to 350. Mix yellow cake mix and butterscotch pudding (mix well).Combine all other ingredients using an electric mixer. Bake in greased Bundt pan for 45-50 minutes at 350 (ovens may vary).
A cream cheese glaze can also be poured over the cake when it is warm if you want to have a prettier, more “dressed up” cake.
Pumpkin Praline Upside-Down Cakes
1 boxed spice cake mix
1 (15 oz) can pumpkin puree
2/3 cup Raven’s Nest Mulling Spice
6 Tbsp butter
1 tsp cinnamon
1 cup pecans
Preheat oven to 350 and grease 6 ramekins with butter or cooking spray. Mix together cake mix and pumpkin puree, set aside. To a small saucepan, add Raven’s Nest Mulling Spice, butter, and cinnamon. Bring to a slow boil. Stir in pecans.
Divide the pecan mixture among the six prepared ramekins, and top with cake batter. Place the dishes on a cookie sheet and bake for 30 minutes.
You can serve in the ramekins for a surprise treat at the bottom or flip them over onto a plate so the pralines are a delicious topping!
Cozy Pear Coffee Cake
1/2 cup unsalted butter, softened
3 tablespoons vegetable oil
2 large eggs, room temperature
1 cup granulated sugar
½ cup Raven’s Nest Mulling Spice Mix
zest of one lemon
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
3/4 teaspoon salt
1 ½ cups Bartlet Pears, thinly sliced, peeled and chopped
1/2 cup sliced almonds
Preheat oven to 350°F.
Butter a 8" cake pan and line with a circle of parchment paper. Set aside.
Cream butter, oil, eggs, and sugar with a stand mixer until light and fluffy, about 2 minutes.
Add in Mulling Spice Mix, lemon zest and vanilla extract.
Slowly add in flour, almond flour, baking powder, and salt until just combined.
Fold in pear slices.
Pour batter into prepared cake pan. Top with sliced almonds.
Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean.
Cool cake for 15 minutes before sprinkling with powdered sugar and slicing into triangles.
Stop in & pick your mulling spices, pumpkin butter, & apple butter.