Pumpkin Pie Cake

October 11, 2009 at 11:38 am 2 comments

pumpkins

Some foods and recipes are seasonal. Because of traditions and growing seasons, we tend to make certain recipes at certain times of the year, like recipes that call for apples and pumpkins in the fall after they’ve been harvested. This is a recipe for a “pumpkin pie cake”, and is pretty much a straightforward combination of pumpkin pie and cake – and it works really well. You make it in a cake pan, and it is quite dense and heavy. It needs to have plenty of time to cool, so plan on making it the day or at least morning before serving it.

Ingredients
2/3 cups baking mix (such as Bisquick)
6 eggs
2 Cups canned evaporated milk (not sweetened condensed)
1 large (29 oz.) can solid pack pumpkin
1 1/2 Cups sugar
1 tsp salt
1 tsp ginger
1/2 tsp ground cloves
2 tsp cinnamon
(or, substitute 2 1/2 – 3 tsp pumpkin pie spice for the above spices)
Yellow cake mix
1 cube butter, melted

Directions
Mix everything EXCEPT the cake mix and butter in a large mixing bowl, pour into a greased 9X13 cake pan. In a separate bowl, combine the cake mix and the melted butter, mix until crumbly. Sprinkle over the pumpkin mixture. Bake at 350 degrees for 1 hour. Chill well. Serve with whipped cream or ice cream.

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