Saturday, November 5
I originally shared this recipe on October 9, 2010, but since this Pumpkin Pie Cake is still my favorite pumpkin recipe, it's time to be shared with the world again.
Here is my post from 2010:
This cake is, by far, MY ALL-TIME FAVORITE PUMPKIN DESSERT EVER!!! There is just something about it that is so comforting. It has the perfect textures and combination of spices. Oh and don't forget the amazing streusel topping. I love sitting down on a cold day and eating a warm piece of this cake with a little Cool Whip on top. Pure heaven! I love to eat this cake warm, I just zap it in the microwave for 15 seconds or so, top with Cool Whip or whipping cream and enjoy.
From: Sharon H. (Mom)
(Printable Recipe)1 box yellow cake mix
3 large eggs
1 c. margarine or butter
2 c. canned pumpkin
3/4 c. sugar
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. sugar
1 tsp. cinnamon
Reserve 1 cup cake mix; set aside. Combine remaining cake mix, 1 egg and 1/2 cup melted margarine. Spread into the bottom of a 9x13 pan. Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves. Beat until fluffy. Pour over crust. Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon. Cut in remaining 1/2 cup margarine until it is about the size of peas. Sprinkle topping over pumpkin filling. Bake at 350 degrees for one hour. Serve warm with Cool Whip or whipping cream.
