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stephanometraINGREDIENTS
1 16oz can solid pack pumpkin
1 12oz can evaporated milk
3 eggs
1 1/2c sugar
4t pumpkin pie spice
1/2t salt
1 box yellow cake mix
1c chopped pecans
1c (2 sticks) butter or margarine, melted
TOOLS
Large bowl
Spatula
13x9 cake pan
DIRECTIONS
Preheat oven to 350. Grease bottom only of pan. Combine pumpkin, evaporated milk, eggs, sugar, spice and salt in large bowl and mix until smooth. Pour into greased pan. Layer cake mix evenly over the top of the pumpkin mixture (sprinkling by tablespoons works well; the bottom will still be liquid). Top with pecans (do NOT press in) and drizzle melted butter. Carefully move to oven (the bottom's liquid, remember, so it'll slosh around if you're not careful) and bake for 50-55 minutes (single-layer pan) or 70 minutes (insulated pan). Cool completely in the pan. Serve with whipped cream or butter pecan ice cream; refrigerate leftovers.
On choosing a cake mix: I only use Duncan Hines Moist Deluxe cake mixes, because all other cake mixes suck. Their Classic Yellow or Butter Recipe Golden are the ones recommended in my cookbook.
On pumpkin pie spice: if you don't have any to hand (because you don't normally make pumpkin pie, or because you use the dry mix that already has the spice added when you do), you can improvise by combining 2t cinnamon, 1t nutmeg, 1/2t allspice, and 1/4t each ginger and ground cloves. Or whatever you usually use for pumpkin pie - some people are very proprietary of their pumpkin pie recipes. *g*
When this bakes, the cake mix gradually soaks into the custard on the bottom, so the very bottom is like regular pumpkin pie filling, and the part right below the crust is like pumpkin spice cake. The pecans harden on the top and are super-delicious.
:D
1 16oz can solid pack pumpkin
1 12oz can evaporated milk
3 eggs
1 1/2c sugar
4t pumpkin pie spice
1/2t salt
1 box yellow cake mix
1c chopped pecans
1c (2 sticks) butter or margarine, melted
TOOLS
Large bowl
Spatula
13x9 cake pan
DIRECTIONS
Preheat oven to 350. Grease bottom only of pan. Combine pumpkin, evaporated milk, eggs, sugar, spice and salt in large bowl and mix until smooth. Pour into greased pan. Layer cake mix evenly over the top of the pumpkin mixture (sprinkling by tablespoons works well; the bottom will still be liquid). Top with pecans (do NOT press in) and drizzle melted butter. Carefully move to oven (the bottom's liquid, remember, so it'll slosh around if you're not careful) and bake for 50-55 minutes (single-layer pan) or 70 minutes (insulated pan). Cool completely in the pan. Serve with whipped cream or butter pecan ice cream; refrigerate leftovers.
On choosing a cake mix: I only use Duncan Hines Moist Deluxe cake mixes, because all other cake mixes suck. Their Classic Yellow or Butter Recipe Golden are the ones recommended in my cookbook.
On pumpkin pie spice: if you don't have any to hand (because you don't normally make pumpkin pie, or because you use the dry mix that already has the spice added when you do), you can improvise by combining 2t cinnamon, 1t nutmeg, 1/2t allspice, and 1/4t each ginger and ground cloves. Or whatever you usually use for pumpkin pie - some people are very proprietary of their pumpkin pie recipes. *g*
When this bakes, the cake mix gradually soaks into the custard on the bottom, so the very bottom is like regular pumpkin pie filling, and the part right below the crust is like pumpkin spice cake. The pecans harden on the top and are super-delicious.
:D
