Thursday, November 11, 2010

Fall Favorites--Pumpkin Pie Cake

It's finally beginning to actually feel like fall here in the deep south. We had frost on the ground this past weekend, and while I haven't broken out the flannel sheets yet, I did at least have some hope that we might end up with some cozying up weather before much longer.

I don't know about you, but thinking about fall and of course the Thanksgiving holidays that are just around the corner, gets me in the mood for cooking and baking. The air conditioner may still be running during the daytime, but these long dark evenings make me want to wrap myself around a nice hot bowl of soup and a spicy dessert--preferably one with some vanilla ice cream or whipped topping on top!

And so in honor of fall and the (somewhat) cooler weather, I'm going to re-post some of my seasonal recipes, with maybe a new one slipped in there here or there.

Today's recipe is a favorite, one that I made for the first time last year. It's quick and easy to make, as always, and tastes (and smells!) like the perfect fall dessert.

  • 1 29oz can of pumpkin (or two 15 oz cans)
  • 1 12oz can evaporated milk
  • 3 large eggs
  • 1 c sugar
  • 4 t pumpkin pie spice
  • 1/2 t salt
  • 1 yellow cake mix
  • 1 c chopped nuts (I used pecans, you could use walnuts, too)
  • 2 sticks of butter, melted

In a large bowl, mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Pour into a greased or Pam-sprayed 9 x 13 pan.

Sprinkle the entire box of cake mix on top

Cover with chopped nuts

(I think I used more than 1 cup--I just eyeballed it until I thought it looked right--I like lots of nuts)

Drizzle with 1 cup (2 sticks) melted butter

Bake at 350 degrees for 60-75 minutes, or until a knife inserted in the center comes out clean. I baked this for 60 minutes, then covered it with foil and baked for another 6 or 7 minutes, then turned off the oven and left it for another 5-7 minutes or so. I think I should have covered it with foil a little sooner, but that's due to a peculiarity of my oven.

If you serve this hot, it's a "scoop" dessert. Once cold, you can either scoop a portion or cut it into squares. This would be excellent with a scoop of vanilla ice cream, or even a dollop of whipped cream, but it's delicious just by itself.

I'm linking this post to:
Tuesday Garden Party at An Oregon Cottage
Recipe Swap Thursday at Prairie Story
Tasty Traditions at Coupon Cookin'
Ultimate Recipe Swap at Life as Mom
Recipe Swap at the Grocery Cart Challenge
Friday Food at MomTrends
Meatless Monday at My Sweet and Savory
What's Cooking Wednesday at the King's Court IV
Ultimate Recipe Swap at Life as Mom

Until next time, good cooking, and good eating!


  1. I have never heard of pumpkin pie cake but I am so going to try this. It sounds amazing and fall puts me in the baking mood too

  2. This sounds like a lovely cake. It's perfect for Thanksgiving!

  3. Yum.... I'm your newest happy follower.

  4. This looks delicious, but since it's finally beginning to feel like spring where I am, I'll be bookmarking this for a later date :-)

  5. Looks easy and good- thanks for sharing at the Garden Party!

    An Oregon Cottage

  6. What a great dessert for sharing with people and, being pumpkin, it'll surely be delicious.

  7. What timing. I found you and this recipe and my birthday fell on the 13th. Guess what I tried? I now know what I will be contributing to my holiday tables. This was so good! thanx

  8. Wonderful recipe! Thanks for sharing and linking up!

  9. Thanks for the recipe! I am making a trial run today!!! Can't wait to taste it!