Photograph taken in Bucks County Pennsylvania at Trauger's Farm.
This cake recipe meets all my requirements: simple ingredients, easy to make, tastes really good. I am republishing this from last year in case you missed it the first time.
I made this for a family party and even those who "do not like pumpkin" had seconds. Serve warm or cool with whipped Cream or Ice Cream.
Recipe comes from one of my go to recipe resources All Recipes. Recipe for making your own Pumpkin Pie Spice can be found below the cake recipe.
Bea Gassman's Pumpkin Pie Cake
1/3 cup butter, melted1 egg
1 (29 ounce) can pumpkin
1/2 cup brown sugar
2/3 cup milk
2 tablespoons pumpkin pie spice
1/4 cup butter, chilled
1/2 cup white sugar
3/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes, until top is golden.
A staple spice of many fall favorites, this fragrant blend is incredibly easy (and economical) to make at home. Recipe comes from Betty Crocker.
To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff. (Smells like heaven, right?) Store the mixture in a clean small jar or spice container. See? So easy.