Pumpkin Pie Cake
This cake is AMAZING! I found the recipe, from who knows where, in the 80’s and have been bringing it to pot luck parties and special occasions ever since. It always gets rave reviews and gobbled up so fast I always wish I would have left a piece at home.
Years ago I shared the recipe with my cousin, who was a rookie firefighter at the time, didn’t know how to cook, and was blessed with kitchen duty. He made the cake for the firehouse one Thanksgiving and they requested it every year afterwards. It’s THAT good!
PUMPKIN PIE CAKE
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, room temp
1 cup chopped walnuts or pecans
Whipped cream, optional
Beat eggs. Add pumpkin, evaporated milk, sugar and spices. Pour into a 9 x 13 greased glass baking pan; set aside.
Mix cake mix and butter into a crumble; sprinkle over pumpkin mix to cover completely. Sprinkle chopped nuts on top.
Bake at 350 degrees for 55-60 minutes. Let cool, then refrigerate. Invert on a platter to serve with whip cream.
Optional: sprinkle whip cream with cinnamon and nuts to decorate after cutting into pieces.