pumpkin pie cake
(3 ratings)
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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(3 ratings)
yield
12 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For pumpkin pie cake
- FOR THE CRUST:
-
1 1/2 stickbutter or margarine, melted
-
1 boxyellow cake mix (2-layer size), dry
-
1egg
- FOR THE PUMPKIN PIE FILLING:
-
29 ozcan of pumpkin (not pumpkin pie filling)
-
4eggs
-
12 ozcan of evaporated milk
-
1/2 cwhite sugar
-
1/2 cbrown sugar, packed
-
1 1/2 tspground cinnamon
-
1/2 tspground nutmeg
-
1/2 cwalnut pieces, optional
- AND
-
Lotsof whipped topping or ice cream, optional (but why wouldn't you?)
How To Make pumpkin pie cake
-
1Preheat the oven to 350 degrees F. Spray a 13 x 9" pan with cooking spray.
-
2FOR 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!) -
3FOR 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.
-
4Sprinkle 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!)
-
5Bake 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.
-
6Serve warm or cold with your favorite whipped topping or ice cream.
-
7NOTE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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