Perfect for this time of year and sooo tasty!
Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice
Crust:
Put 1 cup aside to crumble on top:
3/4 cup butter
1 dry yellow cake mix
Melt butter and mix with dry cake mix. Pat in bottom of a greased 9 x 13 cake pan (DON"T use a glass pan, it will destroy your crust). Pour filling over crust and then crumble the crust mixture that you set aside over the top.
Bake at 350 degrees for 1 hour. Mine never comes out looking real pretty, but it is so tasty served with cool whip, so no one will know what it looked like without the topping.
Subscribe to:
Post Comments (Atom)
4 comments:
Do not use a glass pan, it will not work! (I learned that the hard way a couple years ago...)
Ooh, I wonder if that's why the crust was rock solid last year on mine...good to know!
Ooo, I hope I have pumpkin cake for my bday!!!!
Ok, so I made this yesterday and dug out the original recipe... Its a tiny bit, but hugely important different...
For the crust, do not melt the butter, you use cold butter and a technique called cutting in, like making a pie crust.
Here's a definition of what that means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.
Post a Comment