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Wednesday, October 24, 2012

Pumpkin Pie Cake

It's that time of year again!  The time of year where we pull out our boots, scarves, light coats, firewood, and pumpkin recipes.  This recipe is a delicious twist on the traditional pumpkin pie, and the yellow cake crumble on top makes it almost like a pumpkin cobbler.    


    1 (30 ounce) can pumpkin pie mix
    1 (12 fluid ounce) can evaporated milk
    3 eggs
    1 cup white sugar
    1/2 teaspoon salt
    4 teaspoons pumpkin pie spice
    1 package yellow cake mix
    3/4 cup butter
    1 cup chopped walnuts (optional)


      Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan. 
      In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan. 
      Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top (optional).
      Bake for 55 to 60 minutes, or until done.
      Can either serve in pan or cut into bars before serving.

      Photo courtesy of Libby's (R)
      We hope this helps bring fall into your home and kitchen.  What do you think would go well on top of this dessert?  Ice cream?  Whipped cream?

      Happy Munching!
      Emily and Miss Grace

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