Pumpkin Pie Cake
November 24th, 2009 in eat, drink, be merry, recipes by Cori
Thanksgiving is the one time a year that I have no boundaries where food is concerned. I laugh in the face of carbohydrates! Mashed potatoes, homemade noodles and rolls, I say bring it! Green bean casserole, sweet potato casserole, my aunt’s weird unknown casserole; all delicious!
And then there are the desserts, oh my goodness, my mouth waters just thinking about them. We have six or seven different pies ranging from berry to cream pies. It’s ok if you are jealous, I know I would be. But the one that I love the most, and if it’s not on the table, Thanksgiving is ruined; is Pumpkin Pie Cake. Super easy to make and a hit with everyone, even for those who don’t like pumpkin pie.
Pumpkin Pie Cake Ingredients:
- 1 large can pumpkin pie filling
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- 1 12 oz can of evaporated milk
- chopped pecans
- 1 box of white or yellow cake mix
- 2 sticks of butter
- Cool Whip
Directions:
1) Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
2) Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. (just like making a pumpkin pie.)
3) Pour the mixture into a greased 9/12 cake pan, sprinkle the cake mix on top of the pie mixture. Slice the 2 sticks of butter into thick chucks and place on top of cake mix. Sprinkle pecans on top.
4) Bake at 350 for 45-50 mins. or until knife comes out clean. Serve warm with whip cream on top.
I made this gluten free for a friend with gluten allergies. Happily, it tasted just as good as the original! Instead of using white or yellow cake mix, whip up this gluten free cake flour mix:
• 3 cups brown rice flour
• 1 cup potato starch
• ½ cup tapioca flour
• 1 ¼ teaspoons or guar gum or xanthan gum
Sift ingredients together and pour over the pie mixture as in Step 3.
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