Thanksgiving Wine Series: Pumpkin Pie Cake
Pumpkin Pie Cake
I’m sure this recipe has been shared all over the US – but I have to say it’s one of the easiest and best “pumpkin pie” recipes out there. I am not one for “cheating” but if you hate making pie crust, try this instead. It makes the equivalent of 2 pumpkin pies and is delicious.
1 32 oz can Pumpkin (pie mixture)
2 12 oz cans evaporated milk
2 1/2 tsp cinnamon
1/2 tsp allspice
4 eggs slightly beaten
1 1/2 cup sugar
1 tsp ginger
1/2 tsp salt
1 box yellow cake mix
3/4 cup chopped pecans
1/2 cup melted butter
- In a large bowl blend together all but the last three ingredients.
- Preheat the oven to 350 degrees.
- Butter/grease a 9×13 in baking pan and pour in the pumpkin mixture.
- Sprinkle dry cake mix over the pumpkin mixture until covered. Drizzle on the melted butter, and cover with chopped nuts.
- Bake for one hour. Cool. Best served with real whipped cream!
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