Sunday, October 2, 2016

Pumpkin Pie Cake

I love all the orange vegetables that come into season in the Fall. Pumpkin anything is divine.

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.

Bea Gassman's Pumpkin Pie Cake


(18.25 ounce) package yellow cake mix        
1/3 cup butter, melted 
1 egg
1 (29 ounce) can pumpkin
1/2 cup brown sugar
2/3 cup milk
3 eggs
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.