This weekend I had to do some baking for fellowship after Mass on Sunday. I had initially planned to make pumpkin quick bread but Jonie made that for fellowship last Sunday. After some searching online I found a recipe for Better than Pumpkin Pie Cake. It was a HIT; I had to send the recipe out to fellow parishioners. The only change I made from the recipe was using spice cake instead of yellow cake. Apologies to my "crunchy" friends - I have no clue how to make this healthier.
Better than Pumpkin Pie Cake
Layer One:
1 box Spice cake mix (reserve 1 cup)
1 stick butter - melted
1 egg
Layer Two:
3 eggs
1 can (29 oz) pumpkin
1 can (5 oz) evaporated milk
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
topping:
1 cup spice cake mix (reserved from earlier)
1 stick butter - softened
1/2 cup sugar
1/2 cup chopped nuts (I think I used pecans)
Preheat oven to 350*F. Grease/flour a 9/x13 baking pan (I used a Pampered Chef stone baking dish and didn't grease or flour)
In a mixing bowl, mix cake mix, butter and one egg. Pour (haha - it's THICK)
into pan and level out (I ended up washing my hands and patting it down)
In another mixing bowl, mix canned pumpkin, 3 eggs, evap milk, sugars and
spices. Pour ingredients into pan and spread over first layer.
To make topping, in a mixing bowl cut butter into reserved dry cake mix. Add
sugar and nuts. Sprinkle over second layer.
Bake 50-55 minutes. Cool for 30 minutes......
And be sure to bake two if you want leftovers to bring home.
1 comment:
That sounds really YUMMY! My mil made a pumpkin cake that was delicious, too... it was a torte of some sort.
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