I don’t care what the calendar says; as soon as school starts, it’s fall! Fall means all things pumpkin. Major chains are selling pumpkin coffees, pumpkin bagels, pumpkin cream cheese, pumpkin cookies and pretty much anything else you can imagine.
Pumpkin in quintessentially fall, from Halloween jack-o-lanterns to Thanksgiving pies. I remember growing up in Virginia where it was actually cool by the time school started and enjoying pumpkin muffins, pumpkin bread, pumpkin cake and, of course, carving pumpkins then roasting the seeds to eat!
This recipe sounded amazing as it embodies all your favorite flavors of pumpkin pie in a cake!
Pumpkin Pie Cake
1 can pumpkin puree
1 (12 oz) can evaporated milk
1 1/2 cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 pkg yellow cake mix (gluten-free works as well)
1 cup butter, melted
1 cup nuts, chopped
2 (12 oz) ctn whipped cream cheese frosting
Preheat the oven to 350° F.
Add the pumpkin, eggs, milk, sugar and spices to a stand mixer; mix well. Next, mix in the cake mix and butter. If you choose to use nuts, mix those in at this point as well.
Pour the mix into two 9-inch round cake pans.
Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
Once baked, let them cool completely.
Carefully remove and release them from the pan once they are fully cooled.
When cooled, add a thin layer of frosting on top of one cake, then place the other cake on top of the icing, making a 2-layer cake.
Serve immediately or serve chilled.
Nutritional Information: Calories Per Serving: 554, Calories from Fat: 270, Fat: 30 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 104 mg, Sodium: 524 mg, Potassium: 260 mg, Carbohydrates: 67 g, Fiber: 2 g, Sugar: 48 g, Protein: 8 g.
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