Sunday, October 21, 2012

Pumpkin Pie Cake

Camille had her pumpkin party last night and it was so fun! There was pumpkin macaroni and cheese, pumpkin ginger snap dip (coolwhip, small can of pumpkin, small box of vanilla pudding, pumpkin pie spice = SO GOOD), pumpkin cheese cake, pumpkin bars and cookies, pumpkin soup, pumpkin ice cream, pumpkin egg nog and I made this pumpkin pie cake.  It turned out great. I changed it a little from the original but mostly I just added some extra spices.

Pumpkin Pie Cake 
Adapted from:
Makes : 13x 9 in pan

1 (18 oz) yellow cake mix
1 egg
1/2 C butter, melted
1 (29 oz) canned mashed pumpkin
3 eggs
1/2 C white sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
2/3 C evaporated milk
1/4 C butter
1 C brown sugar
1/2 C pecan pieces, optional

Preheat oven to 350 degrees.  Cooking spray and flour a 9×13 baking pan.  Reserve 1 C of cake mix from package. In a mixing bowl combine remaining cake mix, melted butter, and 1 egg.  Press mixture in the bottom of pan and up the sides to form a crust.  In a large mixing bowl combine pumpkin, eggs, white sugar, cinnamon, and evaporated milk.  Mix well.  Pour over crust. Combine brown sugar and remaining cake mix.  Cut in butter using two knives or a pastry blender until crumbly. Sprinkle over the filling.  Top with pecans if desired.  Bake 50 minutes. (I had to cook an extra 15 minutes...)  Cool on a rack.  Refrigerate until serving.