When I first read this recipe, I thought it was an interesting idea. After making this scrumptious thing, I would like to declare it brilliant. This is a happy blend of pie and cake in one delicious wrapping. My colleagues at work are often my test tasters for new recipes and this was was such a hit that staff requested it for an upcoming potluck. This is not a waist watcher but it sure is a good holiday indulgence.
This is sure to be the hit of your next dinner party, Enjoy!
Pumpkin Pie Cake
1 - 29 ounce can pumpkin
13 ounces evaporated milk
1 1/2 cups sugar
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg (or you can substitute all spice)
1 - 2 layer yellow cake mix
1 cup (2 sticks of butter), melted
1 cup chopped pecans
Whipped cream for garnish
Beat the pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Pour into a greased 9x13 pan cake pan. Sprinkle the dry cake mix evenly over the top. Pour the butter evenly over the cake mix. (Variation: I took a whisk and mixed in the cake mix a bit) Sprinkle with the pecans. Bake at 350 degrees for one hour. Remove to a wire rack to cool completely. Cut into squares and garnish with whipped cream, if desired.