PUMPKIN PIE CAKE: This pumpkin pie cake is only for those who love pumpkin flavor. It has a nice strong flavor and a good portion of this cake is actually the consistency of pumpkin pie but with the added cake texture. I had actually forgotten about this recipe because the pumpkin-flavored recipe we use the most is the Pumpkin Cake with cream cheese frosting that I have posted on my site as well. I have to admit that I prefer this recipe to regular pumpkin pie. The added texture and flavor make this more than just a simple pumpkin pie.
1 20 ounce can pumpkin
1 12 ounce can evaporated milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 1/2 cups sugar
1 large white or yellow cake mix
1 cup butter or margarine
1 cup chopped nuts (optional)
Preheat oven to 350. Put pumpkin, evaporated milk, cinnamon, nutmeg, ginger, eggs, and sugar in a bowl and beat until thoroughly mixed. Pour into an ungreased 9 x 13 cake pan. Take the cake mix and sprinkle over the entire mixture. Melt the butter or margarine and drizzle over the top of the cake mix. Try to moisten as much of the cake mix as you can. Pour 1 cup of chopped nuts over the top and bake at 350 for one hour.
This dessert is best served with cool whip or ice cream. However, any topping you normally use on pumpkin pie will work on this cake. There is also an option of not using nuts. I’m one of those people who mostly prefer to leave soft textures alone. The nuts add a crunchy texture so I don’t use them with this recipe. There is one other comment that needs to be made with these directions. This cake is usually best when made a day in advance. This allows the cake time to set properly.