–by Bridgette Mabuto–
We’re not big pie people in my family. Instead of apple pie, we do apple crisp. And, don’t stone us, but instead of pumpkin pie, we eat pumpkin pie cake.
I’m not sure how this became a thing in our family, but for as long as I can remember, whenever my family was in the country for Thanksgiving, my aunt would make pumpkin pie cake instead of pumpkin pie. It was delicious and associated with so many amazing memories.
This is about to get personal, so skip ahead if you get uncomfortable with these things. I remember one of my first Thanksgivings in the US after coming back from Kenya for college. My sister and I had driven up to my aunts’ place in Michigan and on our first night there, my aunt pulled out a stained recipe card and told me we were making the cake. THE cake.
My uncle and sister sat in the living room and kept us company while we mixed and stirred and laughed. Once it was in the oven, it filled the house with the amazing smell of spices and rich, buttery cake. We ate that batch of pumpkin pie cake before Thanksgiving and had to make another one. That was one of the last, and best, Thanksgivings we had with our uncle.
Okay, moving on from the sentimentality, the point is that this recipe has a very special place in my heart. It’s associated with some of my happiest memories. Unfortunately, there was a slight hiccup with the recipe. Unless it was watched very carefully, the bottom would burn. Every single time! It became a running joke in the family. Thankfully, we could scrape off the top and it still tasted amazing.
When we started hosting Thanksgiving down in Tennessee, I took up the job of making the pumpkin pie cake. But, I was tired of the burned bottom, so I came up with this variation of my aunts’ recipe to fix the problem. Instead of putting the cake on the bottom, this recipe moves it to the top, so the burning is no longer an issue!
This cake has all the amazing flavors of pumpkin pie, but instead of crust, it’s topped with a delicious layer of cake. You can eat it fresh out of the oven, topped with ice cream or whipped cream for dessert. Or, if you’re anything like me, you can eat it cold out of the fridge for breakfast. Either works!
Pumpkin Pie Cake
16 Ounces Pumpkin
12 Ounces Evaporated Milk
1 ½ Cup Sugar
Dash of Salt
1 Teaspoon Cinnamon
2 Teaspoon Pumpkin Pie Spice
1 Box Yellow Cake Mix
1 Cup Melted Butter
Butter a 9×13 pan and set aside.
Preheat oven to 350 degrees Fahrenheit.
Mix all pie filling ingredients well and pour into greased pan.
Pour the entire dry cake mix over the pie filling.
Dribble melted butter over the cake mix.
Bake for 50-55 minutes, or until the center looks cooked.
Optional: Add your favorite nuts to the topping after sprinkling the butter over the cake mix. Some favorites are pecans or walnuts.