It's everything you love about pumpkin pie all wrapped up in a dense, moist cake with irresistable, decadent cream cheese frosting. The texture is somewhere between a pie and a cake. Use your own homemade pumpkin puree or pick up a can of unsweetened pumpkin puree when out of season. Don't save this cake strictly for Thanksgiving season. It's great year-round. Raisins and pecans are optional.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: 24 to 36 servings
Ingredients:
- 1 cup raisins, optional
- .
- 1-2/3 cups homemade cooked pumpkin puree (or one 15-ounce can)
- 1-1/2 cups (12-ounce can) evaporated milk (not condensed milk)
- 1 cup white granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (4 Tablespoons or 1/2 stick) butter, melted and cooled to room temperature
- 1 teaspoon pure vanilla extract
- 1-1/2 teaspoons salt
- 1-1/2 Tablespoons ground cinnamon
- 1-1/2 teaspoon ground nutmeg
- 1 package yellow or butter cake mix
- .
- Cream Cheese Frosting:
- 8 ounces (1 large block) cream cheese, at room temperature
- 1 cup powdered confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 Tablesoon milk or heavy cream
- 1/2 cup chopped pecans, optional (may substitute walnuts)
Preparation:
Cover raisins with hot water and let soak for 15 minutes. Drain thoroughly and pat dry with paper towels. Set aside.
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs, butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.
Toss raisins in cake mix, then add both to the wet ingredients. Stir by hand, only until combined. Do not over-mix.
Pour into prepared pan. Bake 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool to room temperature before topping with the frosting.
Cream Cheese Frosting:
Blend cream cheese, confectioners' sugar, vanilla extract extract, and milk until smooth. Frost cooled cake. Sprinkle optional pecans evenly on top.
Yield: 24 to 36 servings, depending on cut size
Pumpkin Pie Cake Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs, butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.
Toss raisins in cake mix, then add both to the wet ingredients. Stir by hand, only until combined. Do not over-mix.
Pour into prepared pan. Bake 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool to room temperature before topping with the frosting.
Cream Cheese Frosting:
Blend cream cheese, confectioners' sugar, vanilla extract extract, and milk until smooth. Frost cooled cake. Sprinkle optional pecans evenly on top.
Yield: 24 to 36 servings, depending on cut size
Pumpkin Pie Cake Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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