As promised here is the Pumpkin Cake recipe I made today. It’s so easy and it comes out wonderful each time. It’s one of these recipes that you just can’t screw up.
First let me say we always make it in a disposable tin. Not only is it more convenient but I feel it cooks more evenly.
You will need the following:
1- 16 ounce can of pumpkin puree
1 – 13 ounce can of evaporated milk
2 – teaspoons of pumpkin pie spice (you can substitute this if you don’t have it in the house with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg)
4 – eggs
1 and 1/2 cups of dark brown sugar (I have cut this to 1 and 1/4 cups and it tastes just fine buy you be the judge)
1 box yellow cake mix (any brand will do, 18.5 ounces)
1 cup of melted butter
1 cup of chopped pecans
1 – teaspoon of vanilla (don’t worry if you don’t have this it won’t affect the taste that much I have forgotten to put it on occasion)
Put the butter in a microwavable dish or cup and melt it slowly. Put aside.
Mix together in a mixing bowl (we do it by hand no need to dirty your mixer) pumpkin, evaporated milk, spices, eggs and sugar. Pour into your tin. Sprinkle boxed cake mix over liquid ingredients, then melted butter, then pecans.
Preheat you oven at 350 degrees.
When it reaches temperature place it on a baking sheet (because the till is flexible you don’t want a mess on the floor before you even get it into the oven) and bake for 65 minutes. Cake should be firm on the top by the bottom is like a pumpkin custard. As it cools it will get firm.
Serve alone or with ice cream. It’s delicious!
Enjoy and let me know how you like it.