Thursday, November 11, 2010

Pumpkin Spice Cake

If you're looking for an alternative to pumpkin pie this Thanksgiving, you really need to try this.  It takes five minutes to assemble, you don't have to make pie crust, it'll feed more people, and it's damn delicious.  I've even converted pumpkin haters with this recipe.

My mom used to make this back in the day but I didn't have a recipe so I went searching and found this on Betty Crocker's website.  My mom was a Betty Crocker girl, so this must be it!!  It's pumpkin on the bottom with a dry spice cake mix sprinkled on top, and then drizzled with melted butter!  Don't be concerned when it comes out of the oven and there are parts where the cake mix didn't quite soak up the butter......those are the best bites!

Hubs prefers this served with whipped cream, but I'll bet it's great with ice cream, also!  If you're a traditionalist at Thanksgiving and have to stick with your pie, then take this to your next party.  I guarantee it will be the first thing gone!

Pumpkin Spice Cake
adapted from Betty Crocker


1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Spice Cake mix
1 1/2 cups chopped pecans or walnuts
1 stick butter, melted


Heat oven to 350 degrees F.  Grease or spray bottom and sides of 13x9 inch glass pan.  In medium bowl whisk together pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice until smooth.  Pour into pan.

Sprinkle dry cake mix over pumpkin mixture.  Sprinkle with pecans.  Pour melted butter evenly over top.

Bake 50 to 60 minutes or until knife inserted in center comes out clean.  Cool 30 minutes.

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