Pumpkin Pie Cake

Fran Miller

By
@TchrLdy71

My sister's former mother-in-law, Emily, made this dessert for a wiener roast held out on their Ohio farm back in November of 1986. It was a cold evening & when she brought the cake out, it was still warm from the oven. I still like it that way, although most folks seem to like their pumpkin pie chilled around here. Go ahead & suit yourself! =^..^=


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Comments:

Serves:

12

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

FOR THE CRUST:

1 1/2 stick
butter or margarine, melted
1 box
yellow cake mix (2-layer size), dry
1
egg

FOR THE PUMPKIN PIE FILLING:

29 oz
can of pumpkin (not pumpkin pie filling)
4
eggs
12 oz
can of evaporated milk
1/2 c
white sugar
1/2 c
brown sugar, packed
1 1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 c
walnut pieces, optional

AND

Lots
of whipped topping or ice cream, optional (but why wouldn't you?)

Directions Step-By-Step

1
Preheat the oven to 350 degrees F. Spray a 13 x 9" pan with cooking spray.
2
FOR THE "CRUST": Put the butter in a medium-sized microwave-safe utility bowl. Microwave until melted. Add the dry cake mix & the egg. Mix well with a large spoon, then** spoon evenly into the prepared pan. (**Want nuts with that crust? See Direction #4 before you go to the next step!)
3
FOR THE "PUMPKIN PIE FILLING": Put the canned pumpkin, eggs, evaporated milk, both sugars & spices into a large mixing bowl. Beat with a mixer until well-blended. Pour over the crust mixture.
4
Sprinkle with walnut pieces, if desired. Go ahead, they're good! (**OK, if you're a pumpkin pie purist, you could always stir up the nuts into the "crust" batter. Or... put them in BOTH places!)
5
Bake at 350 degrees F. for 70-80 minutes. (I do my first check at 60 minutes.) The dessert is done when a toothpick comes out clean from the pie filling and the "crust" that shows through is lightly browned. Watch carefully.
6
Serve warm or cold with your favorite whipped topping or ice cream.
7
NOTE: If you REALLY can't give up your pumpkin pie, skip the "crust" & just pour the filling into 2 unbaked deep-dish pie shells. Bake at 425 degrees F. for 15 minutes ONLY, then reduce oven temperature to 350 degrees F. and bake for another 40-50 minutes. (Check early, you know?) And throw some walnuts on those pies! I dare you.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy