09/26/2018
Happy Autumn! Now that fall is in the air and winter around the corner, with the holidays are looming, share a favorite holiday recipe with your neighbors. Here is one from us to try:
Pumpkin Pie Cake
Ingredients:
1/4 - cup butter, melted
4 - eggs, separated
1 - package yellow or butter cake mix, divided
1 - can (29 oz) solid pack pumpkin (not pumpkin pie mix) or fresh pumpkin puree
1 1/2 - cups granulated sugar
2 - teaspoons cinnamon
1 - teaspoon ground ginger
1/8 - teaspoon ground cloves
1/4 - teaspoon ground nutmeg
1 - teaspoon vanilla extract
1 - can (12 oz) evaporated milk
Instructions:
Preheat oven to 350 degrees. Heat the butter in the microwave just until melted, but not hot. Whisk in one egg. Add the yellow cake mix and blend together until crumbly.
Spray a 13 x 9 inch baking pan with non stick spray and sprinkle in 1/2 of the cake mixture on the bottom of the baking pan. In a separate large bowl, beat three remaining eggs and then stir in pumpkin.
Add the, sugar, spices, and vanilla into the pumpkin mixture; mix to combine. Stir in the evaporated milk and mix until well blended.
Pour the pumpkin mixture over the crust and then sprinkle the remaining cake mixture over the top.
Bake at 350 degrees for 45 - 55 minutes (mine was done in 40 minutes) or until a knife inserted comes out clean. You want the center to still be a bit jiggly (it will continue to cook in the middle as it cools).
Cool completely and chill before serving with a dollop of whipped cream or whipped topping. Garnish with cinnamon.
Servings: 16 -20
Cooks Note: If using pumpkin pie spice use 3 teaspoons and omit the cinnamon, ginger, cloves, and nutmeg from the recipe.