Monday, October 3, 2016

Pumpkin Pie Cake

When it comes to pumpkin recipes, I'm a super fan. Yes, I will proudly state that I love all things pumpkin and then I've never met a pumpkin dish I didn't like. I know some people are hit or miss when it comes to pumpkin, but that is absolutely not the case with me. So that means I'm always on the hunt for new and fun and different pumpkin recipes.
 I was recently doing some googling and I happened to find this one on a blog called Oh Sweet Basil. Basically, if a yellow cake and a pumpkin pie had a baby, it would be this cake. BINGO! This is exactly the type of recipe I wanted! And there are several reasons why: It only uses a few ingredients, it's an easy mix-and-bake, it's not overly spiced (so the pumpkin really shines through), plus it's a great alternative for someone who likes the flavor of pumpkin pie, but doesn't like the custardy texture. (I know, I know, I don't understand it either). The texture of this cake is very moist, and it just about melts in your mouth. SO GOOD! When I made it, I immediately got rave reviews! Oh, btw, one other thing... The original recipe directs you to bake it in a 9x13 pan, but I chose to bake it in a bundt pan. It turned out great! Regardless of which pan you use, I'm sure you'll get rave reviews too!  So add this to your fall repertoire. It's definitely a keeper!

1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
1 (15oz) can of pumpkin
3 eggs
1 (12oz) can evaporated milk
1 tsp salt
3 teaspoons pumpkin pie spice 
1 package yellow or spice cake mix

Preheat the oven to 350 degrees and spray a 9x13" baking pan with nonstick spray. In the standing mixer, cream the butter and sugar until smooth. Add the pumpkin and mix until smooth. Add the eggs, one at a time, mixing between. Add the evaporated milk. In a separate bowl, add the salt, pumpkin pie spice, and yellow cake mix. Whisk together. Add the dry ingredients to the wet ingredients and beat until smooth. Pour into the pan and bake for 40-45 minutes. Serve warm with fresh whipped cream.

If you choose to bake your cake in a bundt pan instead of a 9x13 pan, just let it bake a little longer until an inserted toothpick comes out clean.
Instead of serving with whipped cream, you can also glaze your cake with a fluffy cream cheese glaze (as I did) or simply dust it with powdered sugar.

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