Thursday, November 5, 2009

Pumpkin Pie Cake

I know it's quite un-American but I don't like pumpkin pie! I love anything else pumpkin....cookies, bread, muffins, you name it, but not pie. One of our family's favorite pumpkin pie substitutes is this delicious cake. We all look forward to eating the leftovers for breakfast the next morning with a mug of hot milk with vanilla flavoring. Perfect.

The original recipe uses a boxed yellow cake mix. Lately in trying to use less prepared foods, I make a yellow cake mix from scratch.(recipe included at the end)

1 box yellow cake mix
¾ c. butter
4 eggs
1 lg. can pumpkin
1 ½ c. sugar
2 t. cinnamon
1 t. ginger
½ t. cloves
2/3 c. evaporated milk
1 c. chopped pecans

Remove 1 c. cake mix- set aside. In a large bowl beat remaining mix, ½ c. butter and I egg. Press into 9 x 13 inch pan.
Next beat pie filling, 3 eggs, 1 c. sugar, milk and spices.
Pour over crust.
Next, combine reserved cake mix, ½ c. sugar ¼ c. butter-melted. Sprinkle over filling. Sprinkle pecans over topping. Bake 1 hour 15 min.

Scratch cake mix:
2 3/4 cup flour
2 1/2 tsp baking powder
1 3/4 cup sugar
1 1/2 tsp vanilla
Combine thoroughly.

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