Wednesday, November 6, 2013

What's up Wednesday--pumpkin pie cake

I love pumpkin anything--pie, bread, cookies, muffins, ice cream, and the list goes on.  This dessert has got to be one of my all-time favorite pumpkin desserts.  I call it Pumpkin Pie Cake, but other with a similar recipe call it pumpkin pie cobbler or pumpkin pie bake.  I don't care what you call it--it is good, and very easy.  My 11-year-old Miss E made this for our Monday family night treat this week.  Yum!

Pumpkin Pie Cake

4 eggs
1 1/2 cups sugar

2 tes cinnamon
1 1/2 tes ground nutmeg
1 tes ginger
or in place of those 3 you can use 4 1/2 tes pumpkin pie spice

1/4 tes salt
1 large 29 oz can (or two small 15 oz cans) plain pumpkin
1 can (12 oz) evaporated milk

For top. . . 
1 yellow cake mix (or white if you don't have yellow)
3/4 cup chilled butter
1 cup chopped pecans--optional, we never use these

 whipped cream or vanilla ice cream to top it with.

Mix eggs, sugar, spices and salt.  Stir in pumpkin and milk and mix well.  Pour into ungreased 9x13 pan.
Using knives or pastry cutter, cut in butter into cake mix until crumbly.  Sprinkle over pumpkin mix.
Sprinkle with pecans if using.
Bake 350 for 1 hour or until top is golden brown and edges slightly pull away from sides of pan.  
Serve warm topped with whipped cream or ice cream.

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