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- Tiffany's Pumpkin Pie Cake
-
- 1 Package Yellow Cake Mix
- 1 Stick Butter (1/2 - room temperature)
- 4 Eggs
- 30 Ounces pumpkin purees (about 2 cans)
- 5 Ounces Evaporated milk
- 1 Cup Sugar
- 2 Teaspoons Cinnamon
- 1/2 Stick butter (cut into small pieces, chilled)
- 1 Cup Chopped Pecans
- 1 cup Whipping Cream
- Directions
- Preheat oven 350. Grease and flour 9x13 pan. Measure out 1 cup of dry cake mix, set aside. Place remaining cake mix, ½ cup butter and one egg in mixing bowl. Beat until fully combined. Using your fingers, gently press the batter into the pan and partially up the sides. Set aside. Filling: Combine pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside. Topping: Place chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes. Stir in pecans. Distribute topping over the filling. Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour. Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cream. Store this cake, without the whipping cream, covered in the refrigerator for up to a week.
- Provided by:
- Tiffany Shedd, Arizona cotton farmer
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