It’s pumpkin season time. You know what that means right? Yep, you’re right. Pumpkin here, pumpkin there, pumpkin coming out of the wazooo, pumpkin recipes everywhere! I had to jump on the bandwagon and post at least one pumpkin recipe ya know?
My grandmother gave me this recipe. She told me in her exact words, “Aper that cake was sooo good!” Yeah, she pronounces my name as, Aper or sometimes Prilly (My name is April). Anyway, she told me to try it out. She even gave me pecans, brown sugar and evaporated milk since I was out of them. Gotta love Grandmas!
This isn’t any ordinary pumpkin cake. It’s more of a custardy sweet pumpkin bottom kinda like the texture of pumpkin pie but thicker, a crumbly moist layer (cake mix, mixed with pumpkin pie spice) then a nutty crunchy top drizzled with melted butter and then topped off with whipped cream. You got the picture? Sounds good doesn’t it? I think this is one of the most easiest pumpkin desserts out there, so go ahead and share this recipe or pin it to your Thanksgiving Pinterest board.
[pin_follow aprilboller="pinterest" label="Click to Follow Pinterest!"]
On another note I will be in Punta Cana DR next week on vacation. I may or may not be posting but I will try to post pics of my vacation and of course the food on Facebook so make sure you are following me on there!
Also, I just want to say thanks for all my new subscribers/followers. I truly appreciate you all! 🙂
Recipe adapted (however, I made some changes) from McCormick
- 1 15 oz can Pumpkin Puree
- 1 12 ounce can of evaporated milk
- 3 eggs
- 1 1/2 cup of granulated sugar
- 1/2 plus 1/4 cup of brown sugar
- 6 tsp Pumpkin Pie Spice
- 1 tbs Pure vanilla extract
- 1 tsp of butter vanilla extract optional
- 1/4 tsp salt
- 1 18 package of yellow cake mix
- 1 1/2 cup of Walnuts or Pecans
- 1 cup of unsalted butter melted
- Whipped Cream
- 1 cup of heavy cream
- 2 tbs of sugar
Preheat oven to 350 degrees. Mix milk, pumpkin, sugars, 5 tsp of pumpkin pie spice, vanilla and butter extracts and salt in a large bowl until mixed well. Pour into a 13x9 inch baking pan that has been sprayed with cooking spray.
Add the last tsp of pumpkin pie spice and cake mix and a bowl and whisk. Sprinkle cake mix evenly all over the top of pumpkin mix. Distribute pecans or walnuts evenly all over top of cake mix then drizzle melted butter again all over top of cake.
Bake for 50 mins until golden brown. Let cake cool to room temperature then place it in the fridge until firm. Serve with whipped cream.
Mix heavy cream and sugar together using cake mixer or nutri bullet until you get your perfect consistency. Place in the fridge until ready to serve.