Monday, September 29, 2014

Pumpkin Pie Cake, A Best of the Best Recipe!

This is one of our family's favorite Pumpkin Cakes.
It's simple and it's delicious. It's a great combination of a Cake and a Pie. It's the filling that makes this Cake special.

Pumpkin Pie Cake

Here's what you'll need:
1 - 9"x13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.

1- Boxed Yellow Cake Mix
8 TBS Butter, room temperature
4 Eggs, divided.
2- 15 oz. cans 100% Pure Pumpkin
1- 5 oz. can Evaporated milk
1/2 C Brown sugar
1/2 C Granulated Sugar
2 TBS Cinnamon

2TBS Cinnamon
4 TBS chilled Butter, cut into pieces
1/4 C GranulatedSugar
1C chopped Pecans

Measure 1C of the cake mix and set aside for the topping.

In a medium Mixing Bowl:
Remaining Cake Mix
8 TBS Butter
1 Egg
Mix on low speed just until combined, about 1 minute.
Use your fingers and press evenly over the bottom of the pan.

In the same mixing bowl ( no need to clean it):
Evaporated Milk
1/2 C Brown Sugar
1/2 C Granulated Sugar
 3 eggs
 Mix on low speed for 30 seconds,
 Increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
 Pour filling over the crust, spread evenly.

In a medium bowl:
Chilled Butter
1/4 C Sugar
Reserved Cake Mix
Work with your fingers to create a crumble.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the Pecans begin
to brown.
Cool before cutting into squares.

Peace in the Kitchen!

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