Wednesday, February 22, 2012

Pumpkin Pie Streusel Cake

Even though I made this for Thanksgiving several months ago, just looking at these pictures makes me want to make it right now. The bottom layer is a basic pumpkin pie, but it's topped with a mixture of yellow cake mix, melted butter and pecans. Yum. Make sure to add some whipped cream!

Pumpkin Pie Streusel Cake

1 can pumpkin (15 oz)
4 eggs
13 oz. evaporated milk
1 1/2 cup sugar
2 teaspoons cinnamon
1 cup chopped pecans
1 teaspoon ginger
1/2 teaspoon nutmeg
yellow cake mix (I like Duncan Hines)
1 cup melted unsalted butter

  1. Preheat oven to 350 degrees. Beat all ingredients except nuts, melted butter and cake mix. 
  2. Pour into ungreased 9x13" cake pan. Sprinkle dry cake mix over pumpkin mixture. Pour melted butter over mix, followed by pecans.
  3. Bake for 1 hour. Top with whipped cream (Whisk together with electric beater or mixer: 1 cup heavy cream, 1-2 tbsp powdered sugar, 1 tsp vanilla).

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