Ingredients Pumpkin Seeds 1/3 cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds 1 tablespoon olive oil Rice 1/2 cup tightly packed fresh cilantro (stems and leaves) 1/2 cup tightly packed fresh parsley (stems and leaves) 1 medium green bell pepper, coarsely chopped (1 cup) 1 small onion, chopped (1/3 cup) 2 cloves garlic, finely chopped 1 jalapeño chile, seeded 1 1/2 teaspoons salt 1/4 teaspoon ground cumin 2 3/4 cups water 3 tablespoons olive oil 1 1/2 cups uncooked regular long-grain rice Steps 1 In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully—they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate. 2 In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside. 3 In 3-quart saucepan, hea...
2 In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4 In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
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