Pumpkin Pie Cake

This recipe is for all of you pumpkin pie lovers out there. This. is. better. For realsies. I got this from my friend Susie and it's the bomb diggity. I think it's something like 8000 calories per bite, but it's worth it.  Not exactly cake... not exactly pie.... just think of it as pumpkin perfection on a plate and go with it.

Crust:
1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup melted butter
1 egg

Filling:
20 oz pureed pumpkin (not 29 ounces!)
12 oz can of evaporated milk
1 and 1/2 cup sugar
4 eggs
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
1 tsp ginger
1/4 tsp ground cloves

Topping:
1 cup cake mix (that has been reserved)
1/4 cup sugar
1 tsp cinnamon
1/8 cup butter

Directions:
Preheat oven to 350 degrees. Spray 9 x 13 pan (I used just a metal cake pan).

Mix together CRUST ingredients and spread into the bottom of pan.

Mix FILLING ingredients together very well and pour over crust.

Mix TOPPING ingredients together until crumbly and sprinkle over the top.

Bake uncovered for 1 hour. Let cool* and serve with whip cream or cool whip!


*It was delicious after it had cooled uncovered for about an hour, but it was even better the next morning after it had been sitting covered with tin foil all night. If serving guests, I would bake it in the morning, allow it to cool for a few hours on the counter uncovered. Then cover it for the rest of the day until ready for dessert.

3 comments:

Heather B said...

That looks delicious!

Christi said...

I made this for company tonight. BIG HIT!! So delicious. Thanks Megan!!

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