Better Than Pumpkin Pie
Awesome! Made it this year for Thanksgiving and everyone loved it!
- Base layer:
- 1 box yellow cake mix (minus 1 cup, set aside for topping)
- 1 stick butter (8 Tablespoons)
- 1 egg
- Pumpkin Pie Filling:
- 1 large can pumpkin
- 2 cups sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon Mace
- 1/2 teaspoon Allspice
- 4 eggs (beaten)
- 2 cups milk
- 1 Tablespoon butter
- 3 Tablespoons cold butter
- 1 Tablespoon cinnamon to reserved cup of dry cake mix.
Preparation time 20mins
Cooking time 90mins
Adapted from onegoodthingbyjillee.com
For base layer, mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan.
Combine all ingredients and cook on low until thick. Pour over crust.
september 19, 2014 41 comments
BETTER THAN PUMPKIN PIE — CAKE!
Pumpkin pie cake
WELCOME to “Save My Sanity Saturday” at One Good Thing By Jillee….where I attempt to avoid having a nervous breakdown by actually giving myself a day off from blogging once a week! Please pull up a chair, sit back, and enjoy an “oldie but goodie” from the One Good Thing By Jillee archives.<
—-Originally posted on September 23, 2012—-
I spent some time with one of my sister’s today visiting my Mom. We got talking about life, kids, work, and FOOD. For some reason when it starts turning colder and ‘fall is in the air’ I start obsessing about “comfort food”. Aren’t “Autumn” recipes the best!?!? I love all the pumpkin-y recipes that start showing up everywhere!
My sister JoAnn mentioned she had taken this yummy dessert into her office the other day and her colleagues LOVED it. She said there were even knock down drag out FIGHTS over it! Not really. :-) But after tasting it for myself, I can see how there COULD have been! I think I’d be willing to throw a punch or two to get a piece. ;-)
I had to make it just as soon as I got home. It sounded THAT good! And I didn’t even have to write one thing down…it was THAT easy to remember. (OK…I might have had to call her once to verify the amount of butter…but that’s all!)
pumpkin pie cake
I made mine with a gluten-free cake mix…but you can make yours with whatever type of boxed cake mix you like. Also, the recipe calls for pumpkin pie filling. I used my Mom’s recipe that she’s been making for over half a century (and I practically have memorized)…but you can use whatever recipe you normally would use for pumpkin pie.
This is the perfect dessert for when you’re craving pumpkin pie…but don’t want to go to the trouble of making pie crusts.
Better Than Pumpkin Pie . . . CAKE!
by my sister JoAnn
1 box yellow cake mix (minus 1 cup, set aside for topping)
1 stick butter (8 Tablespoons)
Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan.
pumpkin pie cake
Prepare your favorite Pumpkin Pie filling recipe. (I used my Mom’s recipe below.)
My Mom’s Pumpkin Pie Filling
1 large can pumpkin
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon Mace
1/2 teaspoon Allspice
4 eggs (beaten)
2 cups milk
1 Tablespoon butter
Cook on low until thick. Pour over crust.
(UPDATE: My sister JoAnn informed me today you don’t actually have to COOK the pie filling ingredients….you can just combine them and put them on top of the crust and BAKE. I guess that’s why hers took longer to cook in the OVEN than mine.)
pumpkin pie cake
Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly. Sprinkle topping over pumpkin pie filling.
Bake at 350 degree for 60 – 70 minutes. Keep an eye on it after the 60 minute mark. You want it to be “set” in the middle. So if you shake the pan a little and it doesn’t “jiggle”, you should be good.
Let cool and serve with whipped cream on top!