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!)
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.
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.)
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. (Mine only took 60 minutes…might have had something to do with the gluten-free cake mix, I’m not sure. My sister said hers took 75 minutes. Just 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!
Since I got a late start making this today….by the time it was out of the oven it was almost 9pm. The hubster and No. 2 son were patiently (impatiently?) awaiting a taste…so I had to resort to putting the pan in front of an open window with a fan blowing on it! :-)
They said it was WORTH the wait though….here are their reviews:
Mmmmm….uhhhhhh….nom nom nom….ahhhhhh…..<insert Homer Simpson sound here>. They are men of few words. But based on the LARGE helpings I served them and the fact that they both basically licked their bowls clean…I think we can assume they liked it VERY MUCH!
For me personally….this actually WAS better than pumpkin pie! But that might have something to do with the fact that about the only time I HAVE pumpkin pie is after a HUGE Thanksgiving dinner when I couldn’t possibly enjoy ANYTHING all that much. :-)
I’d love to hear what you think of it!