We are going to my brother’s for Thanksgiving. He and his wife, Ellyn, live in Avon Lake, Ohio — a four hour drive from Dayton, and I’ve been asked to bring dessert. I was going to make a homemade pie, but fate would have it that I was introduced to this Pumpkin Pie Cake dessert last week at my garden club meeting (thanks Carolyn Ach, you always bring something new!).
This is an easy, no-fuss recipe that you make in a 9 x 13 baking pan. The nutty topping becomes the “crust” when you invert it, so it saves the mess and time associated with making a crust. It is more than just a pumpkin pie substitute – it has its own tasty thing going on with the cake mix added in and is really delicious — everyone loved it. I plan on making it for my family this year. Enjoy.
Pumpkin Pie Cake
- One 29 oz. can pumpkin puree
- One 12 oz. can evaporated skimmed milk
- 2 large eggs
- 2 egg whites
- 1 cup sugar
- 2 t ground cinnamon
- 1 t ground nutmeg
- ½ t ground ginger
- ½ t ground cloves
- One 18.5 oz box yellow cake mix
- 1 cup coarsely chopped walnuts or walnut pieces
- 5 T butter, melted
- 1/3 cup fat-free or light sour cream, room temperature
- 1/3 cup orange juice, room temperature
- Light dessert topping or whipped cream (optional)
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper.
Combine pumpkin, evaporated milk, eggs, egg whites, sugar, cinnamon, nutmeg, ginger and cloves to large mixing bowl and beat on low speed with an electric mixer, until well blended and smooth. Pour into prepared baking pan and level off the top with spatula.
Sprinkle dry cake mix over pumpkin mixture, then sprinkle walnuts over the top and pat down gently.
Blend melted butter with the room temperature sour cream and orange juice (if they are cold the butter will harden). Drizzle butter mixture over the cake mix and walnuts.
Bake for about 60-65 minutes. (Be sure to check the cake after 50 minutes because over temperatures vary.) Test the pumpkin layer as you would pumpkin pie (a knife inserted should come out relatively clean). After the cake cools, turn it upside down so the top of the cake will be the bottom crust. Remove parchment paper. Top with light dessert topping or a dollop of whipped cream before serving if desired.
Nutritional analysis per serving: 205 calories, 6.9 g fat, 25 mg cholesterol, 192 mg sodium.