Friday, November 4, 2011

Pumpkin Pie.....Cake!!!

My sister Annie, came over last night waving this recipe in her hand.  She gave it to me and said someone at school had made it and it was, (in her best Long Island accent) "to DIE for".  I decided I would look it over and see what my initial thoughts were on it.  I never usually use recipes I didn't write up myself or majorly tweak to my liking, but it did appear interesting.  I mean the name alone mixes my mind up.  

Anyway, after I got my stuffin' muffin on, I decided I was in full on Thanksgiving mode and should try it right away.  I will admit the directions were confusing.  I do not know if they originally were, or perhaps my sister was scaling the walls of her classroom while typing it.  I will try and rewrite the directions in a simpler, more sensible manner for you.  

On the recipe it states that it is "plenty sweet" so whoever made it didn't add the full amount of sugar for the topping, but I just tried it with adding the full amount and I do not think it is sweet enough.  I have a love hate relationship with pumpkin as it is, so the sweeter the better.  I like pumpkin pie, I feel obligated to eat it every Thanksgiving but in retrospect, I think I have been living a lie for at least the last 15 years.  I am not a fruit eater and generally only like pie if it is proceeded with the words, "french" and "silk".  None the less, this is delicious for the pumpkin pie lover.  It is a definite twist on tradition and I am going to write this recipe up as a definite should try.  No pumpkin pie crust left on the plate!  My husband adores pumpkin pie so he will likely love this with a love he has never known before.  It is really the same as pumpkin pie, just delivered in a different "package" than your traditional pumpkin pie.

Here is what you are going to need to gather up....

2 cans of pumpkin *NOT pie filling* and you need only half of the second can
3 eggs
3/4 cup butter
2/3 cup milk
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/2 cup sugar
1 yellow cake mix

Ok, this may be confusing but hang with me........

First thing is to preheat your oven to 350 so it can be heating up while you work.  You need a 9x13 cake pan.  Secondly, measure out 1 cup of your dry yellow cake mix and set it aside.  Spray your pan with nonstick spray liberally.  Now here we go.....
Bottom layer:
Yellow cake mix  (-1 cup you set aside, that is for the topping)
1 egg
1/2 cup butter, melted
Combine thoroughly and pat into bottom of pan so its all covered.

3 cups pumpkin
2 eggs
2/3 cup milk
1 cup brown sugar

1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
pinch of salt

Can see the 3 layers here, in case the recipe is to confusing!
Mix until well combined and pour over bottom layer (crust).

1 cup cake mix *reserved* 
1/2 cup granulated sugar
1/4 cup butter (softened or melted)
Mix with a fork.  Mixture might be wetter than you think it should be especially if you use melted butter, but it is fine, trust me!!!  Now sprinkle or dollop it over the pumpkin mixture.

Right before going into the oven.
Bake for 45 minutes.  Let cool completely before serving. Make sure to whip some sweetened heavy cream or serve with cool whip.  

I hope you enjoy!  Make sure to make a test batch!  You will be glad you did!

Your "pumpkin pie lovin' poser" chefwannabe


  1. Love it!! Great way to get my guys to eat punnnnkin! (they've never done pies!!) Ally xoxo

  2. Think I'll try it.

    I'm an epic failure at making pie I may just stop trying and make this instead...

  3. This is similar to Paula Deen's Pumpkin Gooey Butter cake, but not nearly as much butter (and not cream cheese). Yours has more spices so I will add it to my pumpkin files :o)

  4. made this for a luncheon meeting yesterday... it was a big success! But the recipe I saw on FB wasn't easy to read... and since I do a copy/paste to word, I have to go in & re-write it. I got confused when I was mixing & separating... didn't hurt it, but very frustrating! And you're right!! this is the "NEW" Pumpkin Pie!! :-)