Monday, October 15, 2007

Monday October 15th, 2007

I found this on the internet and it sounded TOO good!
The Great Pumpkin--Pie Cake.

1 yellow cake mix
3 eggs
1/2 C melted butter + 4 T soft butter
1 lb can of pumpkin**
1/2 C white sugar
1 1/2 t cinnamon
1/2 t nutmeg
1/2 t salt
2/3 C evaporated milk



Combine and press into bottom of 9x13 cake pan:
1 yellow cake mix (reserve one cup for topping), 1 egg, ½ c. melted butter.

Mix together and pour over crust layer:
1 lb. can pumpkin, ½ c. sugar, 1 ½ tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. salt, 2 beaten eggs, 2/3 c. canned evaporated milk.

For topping, combine using butter knives till crumbly & sprinkle over pumpkin layer:
1 cup cake mix, ½ tsp. cinnamon, ¼ c. sugar, 4 Tbsp. softened butter.

Bake at 350F for 50 mins. Check for doneness by inserting toothpick in center. Should come out clean.

(Note: To double recipe, use 2 lb. can pumpkin, full can of canned milk plus additional regular milk. Second cake will freeze well for later)

2 comments:

Debb said...

Thanks for visiting my blog. The pumpkin cake sounds good. Debb

diane said...

Hi Lee, great detail in your bead work! Going to try your pumpkin pie cake recipe tonight. Thanks, Di