Wednesday, November 20, 2013

PUMPKIN PIE CAKE

It's time to start thinking about Pies!  This recipe is a great recipe, its easy and it taste just like pumpkin pie without the pie crust.  I think this recipe would be great for the cook that doesn't like to make pie crust.   With this you don't have to make or purchase a pie crust.   It all starts with a box of yellow cake mix.   So easy, you can  ask my taste testers Mr. Dick,  Mr. Tim and Ms Heidi.   Mr. Tim approved this recipe and Ms. Heidi is going to be making this for their Thanksgiving dessert choice.   So here goes.  I found this no place other than Pinterest.   When I saw it and read the recipe I thought I need to make this.  And that is just what I did. I found this recipe for this wonderful pie that will be a keeper at its always autumn.  Guess what her name is Autumn.  Sweet.  She is a busy mom with 5 kiddo's and takes very nice pictures.  I have to go back and read up on "how to take great pictures.
"  
Approved by me!   Enjoy and happy baking 






Just out of the oven.  Baked in a 9x13 inch pan.  Cut in squares top it with homemade whipped cream or Cool Whip and you have a delicious Pumpkin Pie.

Can you see the areas of the cake mix?  Then the top is sprinkled with the remaining cake mix crumbs.   Yummy 

Pumpkin Pie Cake

1 yellow cake mix
1/4 cup or 1/2 stick of butter (melted)
1 egg

In a bowl place the butter and melt in the microwave oven.  Then add the egg along with the box of yellow cake mix and mix with your hand mixer.   

Pre-heat your oven to 350 degrees. Grease a 9x13 inch cake pan and sprinkle 1/2 of the cake batter on the bottom of the cake pan. Sit the other half aside. That will be used to sprinkle over the top of the pumpkin pie mixture.

In a good size bowl add:
29 ounces (almost 2 (16) ounce cans of pumpkin)
1 1/2 cups of sugar
2 teaspoon cinnamon 
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground cloves or you could use nutmeg
4 eggs
2 (12) ounce cans of evaporated milk 

Beat the 4 eggs in your bowl, then add the pumpkin.  In another bowl add the sugar with all the spices and whisk this together.  Then add the sugar mixture to the pumpkin mixture and mix. Stir in 1/2 can at a time of the evaporated milk and mix before adding more.  Continue until all the evaporated milk has been used.  
Pour the pumpkin pie mixture over the crumbles of cake batter in your 9x13 inch pan.  Sprinkle the remaining cake mix evenly over the top.

Bake at 350 degrees for about 50-60 minutes. Cook as if you were baking a pumpkin pie.  Test by inserting a knife in the "almost" center of the pie. The knife should come out clean.  The middle may be a bit or "smidge jiggly".  The recipe that I took said to bake for 60 -70 mins but mine was done in 50 minutes. My oven runs a little hotter.  So stay in the kitchen and set that timer.  After the cake is baked and cooled completely chill the pumpkin pie cake. Then serve with ice cream or whipped cream. 

Enjoy      

sharing with 
mizhelenscountrycottage.blogspot.com/2013/11/full-plate-thursday-11-21-13

livingbettertogether 2013/11/tgif-link-party-no-23

back2basichealth






6 comments:

  1. This sounds really good. I love just about anything pumpkin, so I'll have to try this.

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  2. Pumpkin pie in cake form? Intriguing...I'll have to try it.

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  3. Your Pumpkin Pie Cake looks so moist and delicious! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

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  4. Such a fun alternative to pie for Thanksgiving.

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  5. Hi Andi, I have made this scrumptious dessert and just love it!
    Thank you for your visit. Happy Thanksgiving. xo

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  6. Im going to make this recipe soon! =)
    It looks really good!

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