PUMPKIN PIE CAKE
My sister's former mother-in-law, Emily, made this dessert for a wiener roast held out on their Ohio farm back in November of 1986. It was a cold evening & when she brought the cake out, it was still warm from the oven. I still like it that way, although most folks seem to like their pumpkin pie chilled around here. Go ahead & suit yourself! =^..^=
Provided by Fran Miller @TchrLdy71
Categories Cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 13 x 9" pan with cooking spray.
- FOR THE "CRUST": Put the butter in a medium-sized microwave-safe utility bowl. Microwave until melted. Add the dry cake mix & the egg. Mix well with a large spoon, then** spoon evenly into the prepared pan. (**Want nuts with that crust? See Direction #4 before you go to the next step!)
- FOR THE "PUMPKIN PIE FILLING": Put the canned pumpkin, eggs, evaporated milk, both sugars & spices into a large mixing bowl. Beat with a mixer until well-blended. Pour over the crust mixture.
- Sprinkle with walnut pieces, if desired. Go ahead, they're good! (**OK, if you're a pumpkin pie purist, you could always stir up the nuts into the "crust" batter. Or... put them in BOTH places!)
- Bake at 350 degrees F. for 70-80 minutes. (I do my first check at 60 minutes.) The dessert is done when a toothpick comes out clean from the pie filling and the "crust" that shows through is lightly browned. Watch carefully.
- Serve warm or cold with your favorite whipped topping or ice cream.
- NOTE: If you REALLY can't give up your pumpkin pie, skip the "crust" & just pour the filling into 2 unbaked deep-dish pie shells. Bake at 425 degrees F. for 15 minutes ONLY, then reduce oven temperature to 350 degrees F. and bake for another 40-50 minutes. (Check early, you know?) And throw some walnuts on those pies! I dare you.
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