if you know anything about me, you know pumpkin pie isn’t my first choice of dessert. today’s recipe was an attempt to find a version that i liked.
as it turns out, the people who already liked pumpkin pie liked this cake even more!
so my journey continues for a pumpkin pie related treat that i like
but along the way i’ve found a crowd-pleaser:
i thought this would be a better ratio of “crust” to filling.
and that maybe the whole thing would have a more cake-like texture
turns out, its more just all-filling-like texture.
and that’s not a bad thing for some, apparently.
this cake was almost as easy to make as pumpkin pie.
and it feeds a lot more people
and has smaller portions more easily
because it’s a 9X13 pan instead of pie pan.
try it out and let me know what you think.
do you like pumpkin pie?
have you ever heard of someone putting cranberry relish on their pie like my dad does?
one year ago: Pie Crust Cookies [that’s ironic.]
happy holiday baking!
- 1 package yellow cake mix
- 3 eggs, divided
- ½ C unsalted butter, melted
- ¼ C unsalted butter, room temperature
- 3 C pumpkin puree
- 2½ tsp pumpkin pie spice
- ⅔ C evaporated milk
- ½ C brown sugar, lightly packed
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ C white sugar
- preheat oven to 325 degrees. line 13x9 pan with foil and spray grease
- in stand mixer, combine cake mix, ½ C melted butter and 1 egg until well combined
- reserve 1 c of mix and press the remainder into the bottom of the prepared pan
- in a separate bowl, whisk together the pumpkin, pie spice, evaporated milk, brown sugar and 2 eggs
- set aside bowl of pumpkin filling
- back in stand mixer, combine the reserved 1 C of cake mix with ¼ C room temperature butter, cinnamon, nutmeg, sugar until well combined.
- now assemble:
- the pan already has the bottom crust pressed in.
- carefully pour the pumpkin mixture and spread evenly into pan.
- on top of pumpkin filling, carefully cover with the remaining cake mix. It's very sticky so I greased my hands and took small pieces and flattened them between my palms and patchworked those pieces to cover the filling.
- Bake for about 1 hour, or until sides start to slightly pull away and a knife comes out clean.
- cool completely and store in fridge with saran wrap on top.
- serve with cool whip or whipped cream.
- lasts 3-5 days.