Pumpkin Pie Cake

And now, for my inaugural baking post on this here blog, I give you....

Pumpkin Pie Cake!

This is a recipe that I have made many times over the years. I'm not even quite sure where my mom and I first found it, but since then it has been a hit at nearly every holiday function I have brought it to, including this year's Thanksgiving at my friend Theresa's parent's place. They were kind enough to invite me to join them! Anyway, it's a nice differentiation on the traditional pumpkin pie.

This is a pretty rich dessert, but very delicious all the same. I do suggest going by the regular recipe and not using the pumpkin pie mix. It turned out fine but I think it wasn't quite as good as usual. Unfortunately, thanks to the crazy pumpkin shortage of this year, that's all I had!

Pumpkin Pie Cake
Author: Jen @ Fresh From The…
Servings: 18 Pieces
Prep time: 00:10 
Cook time: 00:50  
Total time: 01:00

A cross between a pie and a cake – if you want a new take on pumpkin pie, give this a try!

Ingredients:

1 15 ounce can pumpkin puree
1 12 ounce can evaporated milk
3 large eggs
1 teaspoon ground nutmeg*
1/2 teaspoon ground ginger*
1/2 teaspoon ground cloves*
2 teaspoons ground cinnamon*
1/2 teaspoon salt
3/4 cup granulated sugar

1 15.25 ounce box yellow cake mix
1 cup walnuts or pecans (optional, I never use)
3/4 cup (1 ½ sticks) butter, melted

*Or substitute 4 teaspoons pumpkin pie spice

Instructions:

Preheat oven to 350°F. Lightly grease 9x13" pan. Completely combine the bottom set of ingredients and pour into the prepared pan.

Sprinkle with the cake mix. Sprinkle with nuts (optional... I never use them personally). Drizzle with melted butter.

Bake for 50 minutes.

Cool and cut into squares, and top with whipped cream if you so desire.

In this case, I only had pumpkin pie mix, so I nixed the sugar, spices and salt from my ingredients. Preheat oven to 350F. Lightly grease 9x13" pan. Completely combine the first set ("Bottom") ingredients.