Do you like Pumpkin Pie? If so, you’re going to be head-over-heels for today’s recipe…Pumpkin Pie in cake form.
It’s the end of the month again, which means it’s time for some more Mystery Dish fun! If you didn’t catch my introduction of it last month, check out this post for a quick run-down of what the challenge is.
This month’s mystery box ingredients were:
- sweet potato
- squash (including pumpkin)
- candy corn
Truth: I’m not a fan of Pumpkin Pie. Crazy? Maybe. It’s just too much all at once for me. I like it all right as long as it’s smothered in a big fluff of sweetened whipped cream, but given the choice of lemon, banana cream, or chocolate mousse pie, I’ll gladly turn down the pumpkin. It’s all about good, better, best, right? There’s only so much room in that stomach on Thanksgiving, so we must make important decisions about what will fill it. 🙂
So lest you think me a hypocrite for posting this dessert, let me explain myself in terms of percentages. Now I know this means we’re talking math (a taboo word in my book), but stay with me, and I promise it’ll be short and painless. 🙂 Pumpkin Pie consists of over 95% pumpkin (I made that up, but it’s probably about accurate)! The crust is such a tiny component of the whole. Now to some this may be a plus, but that’s not a good ratio in my book. To contrast, this month’s Mystery Dish creation contains only about 30% pumpkin in relation to its other parts…now that’s more like it!
Anyhow, all this talk of percentages is making my brain hurt. Enough complexity for the day. Simply put, this cake is absolutely luscious from the spiced yellow cake crumbed-on topping to the sweet, not-95%-of-the-dessert pumpkin filling, to the fabulous yellow cake crust…it’s utterly divine! Even for a Pumpkin Pie “dis-liker” such as myself. I’m pretty sure you’ll enjoy it profusely.
1 pkg. yellow cake mix
1/2 c. butter, melted
In the bowl of an electric mixer, combine cake mix, egg, and butter. Reserve 1 c. of mixture. Pat the rest onto the bottom of a 13×9″ cake pan.
2 eggs slightly beaten
3 c. pumpkin
2 1/2 t. pumpkin pie spice
2/3 c. evaporated milk
1/2 c. brown sugar
Mix together eggs, pumpkin, pumpkin pie spice, evaporated milk, brown sugar. Pour over crust mixture.
1 c. of reserved mixture
1/4 c. butter
3/4 t. cinnamon
1/4 t. nutmeg
1/4 c. sugar
Mix together reserved mixture, butter, cinnamon, nutmeg, sugar. Dob on over filling mixture. It’s pretty sticky, so piece it together to cover as much as the top as possible.
Bake at 325 degrees Fahrenheit for about 1 hour, or until sides start to slightly pull away and a knife comes out clean. Top each piece with a dollop of cool whip or whipped cream and a candy corn pumpkin for garnish.
**1 t. pumpkin pie spice=1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg, 1/8 t. cloves.
1. Pumpkin Spice Cupcakes with Cinnamon Buttercream
2. Roasted Acorn Squash with Cranberries, Almonds, and Brown Sugar
3. Sweet Potato and Sausage Soup
4. Pumpkin Magic Bars
5. Pumpkin Pie Cake
6. Sweet Potato, Smoked Turkey, and Cranberry Croque Madame
7. Caramel Candy Corn Poke Cake
8. Roasted Butternut Squash Pizza with Kale and Ricotta
9. Sweet Potato Cranberry Quick Bread
10. Venison with Sweet Potato Hash & Fried Egg
11. Orange Cranberry Bread
12. Sweet Potato Pie with Cranberry Compote
And, if you missed my last month’s Mystery Dish creation, be sure to check out this delicious Peanut Butter Apple Crisp!
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