Sometimes when two worlds collide they make a wonderful thing, such as this dessert. At first I was just curious as to what it would be like then after tasting it I fell in love. I like pumpkin pies, but in my family we all love the filling more than the pie crust. This will be a huge hit for us plus it’s easy to make ahead of time and not have to worry about a perfect pie cracking.
Pumpkin Pie Cake
(Adapted from it’s always autumn)
1 yellow cake mix
1/4 C butter
29 oz can pumpkin
1 1/2 C sugar
2 t cinnamon
1 t salt
1 t ginger
1/2 t cloves (you can sub nutmeg if you like)
2 – 12 oz cans evaporated milk
Preheat oven to 350 degrees. Heat butter until just melted, not hot. Whisk in one egg.
Mix in yellow cake mix (mixture will be somewhat crumb-y).
Sprinkle 1/2 of mixture into greased 9×13 pan, set aside remainder.
Beat 4 remaining eggs in a large bowl and then stir in pumpkin.
In a small bowl, mix sugar and spices, then mix into the pumpkin/eggs.
Stir in evaporated milk 1/2 can at a time.
Pour pumpkin mix over crust, then sprinkle remaining crust on top – pan will be quite full.
Bake at 350 degrees for 60-70 minutes (a knife inserted near the edge will come of pretty clean, but the center will still be a smidge jiggly). Cool completely and chill before serving with whipped cream or cool whip. Serves about 24.