Pumpkin Pie Cake
Although we’ve yet to hit Halloween and its delicious excuse to use pumpkin puree or November and its wide selection of holiday recipes, I can’t seem to get enough of pumpkin pastries and pies.
To keep things fresh, however, I’ve decided to deviate from the stereotypical pies and dabble in something a little more edgy and a little less healthy: pumpkin pie cake.
Prep Time: 20 Min.
Cook Time: 50 Min.
Total Time: 1 Hr 20 Min.
Ingredients :
Crust
1 package yellow cake mix (18.25 oz) -1 cup of this will be used for the topping
1 egg
½ cup margarine
Cake Filling
1 can (29 oz) pumpkin puree (not pie filling!)
½ cup white sugar
1 ½ teaspoons ground cinnamon
2/3 cup evaporated milk
3 eggs
Crumbled Topping
1 cup brown sugar
1/3 cup margarine
Optional:
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9X13 in. pan.
2. Set aside 1 cup of yellow cake mix from the package. In a large mixing bowl, combine remaining cake mix with 1 egg and melted margarine. Use this mixture to form the crust along the bottom and sides of the pan.
3. Mix together the pumpkin, sugar, cinnamon, evaporated milk, and remaining 3 eggs until thoroughly blended. Pour mixture over crust.
4. Combine remaining cake mix with 1 cup brown sugar, and then cut in margarine until mixture is crumbly. Sprinkle mixture over cake filling. If desired, add chopped walnuts for a finishing touch.
5. Bake in preheated oven for 50 minutes.
6. Cut into squares and top with whipped cream if desired. Keep refrigerated.
This cake is good for any holiday or celebration and its use of pumpkin is positively divine. In fact, given the choice between the nostalgic pumpkin pie and its cubed companion, I’d take the pumpkin pie cake. It has long been a family favorite, and any excuse to use pumpkin will do in pinch.