November 5, 2016

PUMPKIN PIE CAKE

I originally shared this recipe on October 9, 2010, but since this Pumpkin Pie Cake is still my favorite pumpkin recipe, it's time to be shared with the world again.

Here is my post from 2010:
This cake is, by far, MY ALL-TIME FAVORITE PUMPKIN DESSERT EVER!!!  There is just something about it that is so comforting.  It has the perfect textures and combination of spices.  Oh and don't forget the amazing streusel topping.  I love sitting down on a cold day and eating a warm piece of this cake with a little Cool Whip on top.  Pure heaven!  I love to eat this cake warm, I just zap it in the microwave for 15 seconds or so, top with Cool Whip or whipping cream and enjoy.

Pumpkin Pie Cake
From: Sharon H. (Mom)
(Printable Recipe)


1 box yellow cake mix
3 large eggs
1 c. margarine or butter 
2 c. canned pumpkin
3/4 c. sugar 
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. sugar
1 tsp. cinnamon


Reserve 1 cup cake mix; set aside.  Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.  Spread into the bottom of a 9x13 pan.  Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves.  Beat until fluffy.  Pour over crust.  Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon.  Cut in remaining 1/2 cup margarine until it is about the size of peas.  Sprinkle topping over pumpkin filling.  Bake at 350 degrees for one hour.  Serve warm with Cool Whip or whipping cream.  




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15 comments:

  1. Oh...you are killing me with all this yumminess! I love it though!

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  2. WHAT SIZE CAN OF EVAPORATED MILK?

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    1. Hi - It uses a 12 oz. can. I have updated the recipe - thanks - Jenn

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  3. This was delicious!

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  4. I'm gonna try this one out for Thanksgiving!! Looks fabulous! Thanks for sharing :)

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    1. Let me know what everyone thinks. Hopefully, it will be a new family favorite! - Jenn

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  5. MUST add pecan pieces before you pour the melted butter over all!!!!! all the difference in the world! and NO OLEO...butter is best...I use the olive oil butter. And 3 t. pumpkin pie spice instead of the other stuff...it's heavenly with Cinnamon Cool Whip or REAL whip cream (preferably). Yes, this is a stable in our house during the holidays...so easy and so good.

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    1. This would be good with pecans and amazing with cinnamon whipped cream! - Jenn

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  6. I have made this 3 times so far and every time I get so, SO many compliments on it!! Gotta try some of your other recipes.

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    Replies
    1. I am so glad you like it as much as I do! Thanks for letting me know.

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  7. Yum!! I have all the ingredients on hand and will be making this later today!!

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    1. Yay - I can't wait for you to try it :)

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  8. Can you sub the butter for applesauce?? Think it would taste the same?

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    1. I have not tried that, but I definitely think it would NOT work in this recipe. Applesauce works in some cake recipes when used in place of some of the oil, because it will still add moisture. In this cake recipe, the butter is needed to help create a crispy buttery streusel topping and nice crust.

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