All of my boys love pumpkin recipes. Pumpkin pie is MM’s favorite dessert, and anything pumpkin is adored by Frog. We make pumpkin cookies, pumpkin bread, pumpkin pies… you get the idea. I’m always on the lookout for new pumpkin recipes for my Pumpkin Pinterest board. When I saw this recipe at Jamie Cooks It Up, I couldn’t wait to try it. I skimmed through the ingredients, and thought it looks delicious and decadent, and I was almost certain that Mellow Man would love the tasty pie-cake. I tried it that same day, and then realized that to make it to Mellow Man’s specifications, I needed to change it up slightly. MM likes a spicier, stronger flavored pumpkin pie, so I made the pumpkin pie cake the way that I knew that he would like. However, I want to say that the original recipe is quite perfect and extremely delicious. I encourage you to check it out here, and give it a shot if you don’t like all of my extra pie spice. I followed her recipe exactly, but for a change in the pumpkin quantity and the spices.
- 1 box of Yellow Cake Mix
- 1 stick (aka 1/2 cup) unsalted butter
- 5 large eggs
- 2 15-oz cans of pumpkin
- 1 and 1/2 cup of granulated sugar
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon ground clove
- 1/2 teaspoon freshly ground nutmeg
- 2 12-oz cans of evaporated milk
- Whipping cream for topping
Instructions: Preheat your oven to 350 (or in my case, to 325!) First you will make the cake crust using the box of cake mix, butter and 1 egg. Mix the cake mix, the melted butter and the egg in your standing mixer. It will be a thick dough. Spread the dough evenly out onto a large jelly roll pan. You will need to pat and spread it to make sure that there is even coverage.
Next, mix in a medium bowl the sugar, salt, and spices, adding the freshly ground nutmeg to the end. (I am obsessed with freshly ground nutmeg. It smells so good, and the flavor is much richer and zingier than the ground nutmeg you buy in the store. I highly recommend that you try it!) Set aside this bowl for later.
Break your eggs into your standing mixer and beat. Then add in the sugar/salt/spice mixture slowly, beating it as you add the mixture in. Once the sugar mixture is well blended with the eggs, add a can of pumpkin one at a time, mixing thoroughly between each can.
You are then going to need to pour it carefully into the pan with the cake crust dough. Again, review Jamie’s instructions about pouring it. I wasn’t prepared for how difficult it would be to pour all of the filling into the jelly roll pan. I think that when I make it again, I am going to divide the recipe in two, and make it large pyrex dishes. The first time through I ended up spilling some of the filling on the inside of the oven, and I had to turn off the oven and clean it out before baking! It will need to cook approximately one hour. I found that it took mine less than an hour to cook, even when I baked it at the lower temperature.
Let it cool, otherwise it is a pain to cut and serve– remember the consistency is much like that of a pumpkin pie! Before serving, whip some cream for topping and grate a bit of nutmeg on top. Yum!
I gave it to Mellow Man, and he said that it doesn’t take like pumpkin cake. I asked him what it tasted like, and he said pumpkin pie! I agree. The end result is very much like a pumpkin pie on a cake mix crust, but boy is it good!