Thursday, October 28, 2010

Pumpkin Pie Cake


After an afternoon of making applesauce and rifling through apple cake recipes with Carol, we settled on a recipe using a different fall ingredient- PUMPKIN. Carol's friend had given her a recipe for Pumpkin Pie Cake, not sure where this originated- but we decided to attempt it and forego the apple idea. Jewish Apple Cake is still on my list, mind you.

Anyway, this was the easiest and most surprisingly delicious dessert that I've made this year- Comfort-Food City. Thick and rich, with a crumbly sweet topping....practically screaming for a scoop of vanilla ice cream. This recipe did not disappoint!

Pumpkin Pie Cake

Ingredients:
1 29-oz can pumpkin puree
1 12-fl oz can evaporated milk
3 eggs
1 cup granulated sugar
1/2 tsp salt
4 tsp pumpkin pie spice (we used 1 tsp ginger, 2 tsp cinnamon, and 1 tsp nutmeg)
1 18.25-oz box yellow cake mix
3/4 c butter- melted
1 c chopped walnuts
Directions:

Preheat oven to 350 degrees. Grease 9x13" metal pan
In large bowl, combine pumpkin, milk, eggs, sugar, salt and spices. Mix well. Pour batter into prepared pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle butter over the cake mix. Sprinkle with walnuts.
Bake for 55-60 minutes until set.





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