My mom has been making this pumpkin dessert for years and it is SO good.  This is the recipe I make when I am craving pumpkin pie, but I don’t feel like making a pie crust.  It is so easy to put together and so delicious.   I attended the Witches Night Out at Gardner Village last night and was pleased to see it was the indulgent dessert of choice all over the village.    If we hadn’t been so full after dinner we would have ordered a $3 slice, but I’m afraid I would have been disappointed in the Pumpkin Pie Cake they were serving.  I caught a glimpse at one on the way out and it was only half the size a slice my mom’s recipe makes.   Enjoy and have a happy Halloween!

 

Pumpkin Pie Cake

Yield:  1 (9 by 13)  cake

1 (29 oz) can pumpkin

3 eggs

1 cup sugar

1 (12 oz) can evaporated milk

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

1 box yellow cake mix

1 1/2 cubes margarine or butter

1 cup chopped pecans or walnuts (optional)

 

Directions:

Mix the pumpkin, sugar, evaporated milk, and spices together in a large bowl.  Pour cake batter into greased 9 by 13 pan.  Sprinkle 1 box of dry yellow cake mix on top.  Melt 1 1/2 cubes margarine and pour over mix.  Sprinkle 1 cup chopped nuts over all.  Bake 325 1 hr.  Let cool (I like my cake better cold) and serve with whipped cream.

If you want to double this recipe, to make two, you can freeze one and bake the other.  To freeze,  I wrapped one 9 by 13 foil pan in layers of plastic, labeled it 325 1 hr with a permanent marker and placed it in the freezer.   To bake, place the frozen pumpkin cake in the oven at 325 F and bake for 1 hour.