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Pumpkin Pie Cake

And now, for my inaugural baking post on this here blog, I give you....

Pumpkin Pie Cake!

This is a recipe that I have made many times over the years. I'm not even quite sure where my mom and I first found it, but since then it has been a hit at nearly every holiday function I have brought it to, including this year's Thanksgiving at my friend Theresa's parent's place. They were kind enough to invite me to join them! Anyway, it's a nice differentiation on the traditional pumpkin pie.

Ingredients

Bottom:

1 15 ounce can pumpkin

1 12 ounce can evaporated milk

3 eggs

1 tsp nutmeg*

1/2 tsp ginger*

1/2 tsp cloves*

2 tsp cinnamon*

* OR 4 tsp pumpkin pie spice

1/2 tsp salt

3/4 cup sugar

Top:

1 15.25 ounce box yellow cake mix

1 cup walnuts or pecans (optional)

3/4 cup or 1 1/2 sticks butter, melted

In this case, I only had pumpkin pie mix, so I nixed the sugar, spices and salt from my ingredients.

Preheat oven to 350F. Lightly grease 9x13" pan. Completely combine the first set ("Bottom") ingredients.

Pour into prepared pan. Sprinkle with the cake mix. Sprinkle with nuts (optional... I didn't use them here). Drizzle with melted butter.

Bake for 50 minutes.

Cool and cut into squares. Top with whipped cream if you like.

And, of course, enjoy!

This is a pretty rich dessert, but very delicious all the same. I do suggest going by the regular recipe and not using the pumpkin pie mix. It turned out fine but I think it wasn't quite as good as usual. Unfortunately, thanks to the crazy pumpkin shortage of this year, that's all I had!

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