Unlike most people, cakers don’t stop at making only cake with cake mix. We’re far too resourceful for that. We use it as a dessert topping, as a secret ingredient in cookies and some of us even use it as an effective scouring powder for cleaning bathroom grout.
This Pumpkin Dessert – which dates back further in caker history than our love of Hee Haw – offers the best of both worlds by using cake mix for the topping and the crust. Serve it with a side of Cool Whip and you’ll be in pilgrim heaven. If the pilgrims had cake mix. Which they didn’t. Because it hadn’t been invented. But they would’ve. If they'd had've had it.
Ow. That last one hurt my brain real bad.
1 package yellow cake mix
½ cup butter, melted
3 eggs
1 can (30 ounce) pumpkin pie mix
1 can evaporated milk
½ cup sugar
¼ cup all purpose flour
3 teaspoons ground cinnamon
In a large mixing bowl, combine the cake mix, butter and one egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 9” x 13” baking pan. In a mixing bowl, beat the remaining eggs. Add pie mix and milk and pour over crust. Combine the sugar, flour, cinnamon and reserved crumb mixture, sprinkle over the pumpkin layer. Bake at 350° for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 2 hours or until chilled before cutting.
Source: Royal Canadian Legion Branch 99
Gotta say that looks good, and a nice change from pumpkin pie. Not that anyone needs a change from pumpkin pie, you understand. It's just nice to have an additional method of ingesting pumpkin pie-type calories.
ReplyDeleteThe can of evaporated milk--was it a tall can or a small one?
I think we only have the one size of can in Canada, but it was around the size of a soup can. So maybe a large can (?). You should make this if you get the chance. I brought it into work and it was devoured within minutes. Of course, anything remotely edible after 3pm in an office is fair game.
DeletePumpkin pie and pumpkin pie cake, twice as nice. I will be making this.
ReplyDeleteWell, made this and brought itin to work. Most are gone.
ReplyDeleteI made a couple of changes to the recipe: The pie mix called for a small can of evaporated milk, so that's what I used. Cake mixes in the US have been reduced from 18 ounces to 15 ounces, so what I got from adding the butter and egg was more of a soft dough than a crumble. I added a little more flour but it didn't make any difference, so I just went with what I had. Three teaspoons of cinnamon in the topping sounded like an awful lot, so I just used 1 and it came out fine.
And it's almost lunch time here so I think I may go grab a bit of whatever's left.
Another winner, Brian! Can't wait to see what you have in store for next week.
Glad to hear it turned out well. It's a pretty foolproof recipe - as most caker recipes are. I found the topping was more soft dough-ish, as well. And I had some reservations about the 3 teaspoons of cinnamon, but I went for it and it wasn't overpowering at all. No one that tasted it said anything about it being too cinnamony, either. I'd like to see what I have in store for next week, too. In other words, time to get my ass in gear and find something!
DeleteIf you need any ideas, I'm pretty sure I could come up with something suitably horrifying...
Delete