Pumpkin Pie Cake
Ok, ok I know this is supposed to be a recipe post, but I have to tell you a funny story first. Last week I was over at my sister’s house taking care of my niece. Around mid-morning we sat down for a snack and I cut myself a piece of pumpkin pie cake, which my sister had told me about before she left that morning. While my poor niece snacked on something healthy, I thoroughly enjoyed my piece of cake. About midway through my snack I thought, “I should use this cake for my recipe post next week!” However, there was a slight problem… I really didn’t think my half eaten piece of cake would make for an appetizing photograph for the post! So, after polishing off my piece of cake, I carefully cut another one and put it on a fancy plate to photograph. Not wanting to make a complete pig of myself, I put it back in the pan after I had taken its picture (I may or may not have scooped the whipped cream off to eat first…). The funny thing, I forgot to tell my sister that I did this! So she comes home and finds a fancy plate her dishwasher and a removed and put back again piece of cake in her pan, and no doubt she thought I’d gone completely nuts. Thankfully I eventually remembered to tell her what I had done, though no doubt should would have figured it out when this recipe post showed up on the blog. Anyway, this pumpkin pie cake is really yummy and it makes a thick 9×13 pan, so if you’re feeding a crowd it could save you the trouble of making multiple pie crusts. Without further ado, here’s the recipe!
2 cans (15 oz) solid pack pumpkin (not pumpkin pie mix)
3 cups evaporated milk
1 1/2 cups sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp allspice
1 box Duncan Hines Butter recipe yellow cake mix
1 stick butter
2 Tbsp margarine
8 oz chopped pecans
2 Tbsp sugar
- Beat eggs, and then add evaporated milk, pumpkin, and spices. Beat until smooth.
- Pour into greased 9×13 pan.
- Sift dry cake mix on top of the custard mixture. Try to cover it evenly.
- Melt one stick of butter and drizzle over cake mix, covering evenly.
- Cover loosely with foil and bake at 350 for one hour.
- While baking, melt 2 Tbsp margarine. Coat pecan pieces in margarine and mix with 2 Tbsp sugar.
- After 1 hour, remove the cake from the oven and sprinkle with the pecans pieces.
- Bake, uncovered, for 20 minutes longer.
- Serve warm or cold, with whipped cream if desired.