Pumpkin Pie Cake
Preheat the oven to 350 degrees. Get out a 9x13-inch cake pan.
• 1 box yellow cake mix (reserve 1 cup)
• 1 egg
• 1/2 cup soft margarine
Mix the cake mix, egg, and margarine and press the mixture into the bottom of the cake pan.
•1 large (13 ounces) can pumpkin
• 2/3 cup evaporated milk
• 1 cup sugar
• 3 eggs
• 1 teaspoon cinnamon
Mix the pumpkin, milk, sugar, eggs, and cinnamon and pour over the crust.
• 1 cup reserved cake mix
• 1/4 cup margarine
• 1/2 cup sugar
• 1 cup walnuts or pecans (optional)
Chop up nuts if you decide to use them. Set aside. Mix up cake mix, margarine, and sugar. Add nuts. Sprinkle over the filling.
Bake at 350 degrees for an hour and fifteen minutes. Serve warm with whipped topping. The filling will be of pie consistency so refrigerate leftovers.
Last week Darlene Harmer of Hamilton called me with a question about Annabelle Haddan’s fruitcake recipe, printed in the Sept. 15 “Over a Cup of Coffee”.
The recipe calls for a “bunch of carrots,” and Darlene wanted to know how many carrots that would be. So I called Annabelle.
She said she wondered as to the amount of carrots the first time she made the recipe, too, but had decided that there are about six or seven carrots in a bunch. She uses between one and two cups of carrots- not quite two cups.
In the meantime, Darlene decided to compare the amount of carrots with zucchini called for in some of her zucchini recipes. She decided on two cups of grated carrots.
Darlene made the fruitcake and thought it turned out “real good.”
She followed the directions printed in the recipe, making just one change. Darlene used half brown raisins and half golden raisins because that’s what she had on hand.
She said that she’d like to add dried cranberries or cherries the next time.
Enjoy the recipe! Thanks to Annabelle and Darlene.
Since fall is here, I hunted my files for some new pumpkin recipes, and about three weeks ago I baked “Pumpkin Pie Cake” from a recipe in my “to try” file. It is very good.
To make “Pumpkin Pie Cake”, you will need the following ingredients for the crust include 1 box yellow cake mix (reserve 1 cup), 1 egg and 1/2 cup margarine.
For the filling you need a large (13 oz.) can of pumpkin, 2/3 cup evaporated milk, 1 cup sugar, 3 eggs and 1 teaspoon cinnamon.
For the topping you need 1 cup of the reserved cake mix, 1/4 cup margarine, 1/2 cup sugar and 1 cup walnuts or pecans (optional).
First, preheat the oven to 350 degrees. Take out a 9x13-inch dish or pan.
The directions did not specify as to greasing the dish. I greased and floured it lightly.
Mix the cake mix, egg and margarine (crust ingredients) and press the mixture into the dish. Then mix up the filling ingredients and pour them over the crust.
Last, mix up the topping ingredients and spread them over the filling.
Bake at 350 degrees for an hour and fifteen minutes. Serve warm with whipped topping.
Since the filling is pie-like consistency, I refrigerated the leftovers. This would be a great dessert for Thanksgiving (or anytime).
If you have recipes you’d like to share, or if you have questions or comments, please call me at 824-8809 or write to me at P.O. Box 415, Craig, CO, 81626.
Copyright Diane Prather, 2012