Thursday, December 27, 2012

A Holiday Treat: Pumpkin Pie Cake

At the end of every great holiday meal, there are guaranteed to be some great desserts.  This pumpkin pie cake is no exception.  Pumpkin pie cake is just like the classic pumpkin pie with a one big twist: the "crust" is on the top.  This cake is easy as pie to make, and you'll be making in time and time again.


Spice cake mix
2 sticks cold unsalted butter
15 oz pumpkin pie puree
1 can evaporated milk
3 eggs
1 cup sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
dash of cloves
dash of all spice


Pre-heat the oven to 350 degrees F.

In a large bowl beat the eggs.

Add the pumpkin puree, evaporated milk, sugar, and spices.

Mix well.

Grease a 9X13 cake pan.

Pour the pumpkin pie mix into the greased pan.

Evenly sprinkle the cake mix over the mixture.  I used clean hands to help me sprinkle evenly.

Slice the cold butter into slices.

Top the cake mix evenly with the slices of butter.

Place in the pre-heated oven for one hour.

That's all there is to this super easy dessert, and it is a crowd pleaser for sure.  Pumpkin pie cake is absolutely delicious served with some whipped cream or vanilla ice cream.  You'll be making this one for holiday meals and parties to come!

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