Jan D'Atri joined us on Monday with a special treat for the holidays .. it's pumpkin
pie .. and cake! Together! And you can even make a special dairy - free version for
your lactose intolerant guests!
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Pumpkin Pie Cake
Ingredients:1 boxed yellow cake mix1 stick butter (1/2 cup), room temperature4 large eggs2 cans (15 oz. each) pumpkin 1 small can (5 oz.) evaporated milk (or 1/2 of the large can)1 cup sugar2 teaspoons cinnamon1/2 stick butter, cut into small pieces, chilled1 cup chopped pecans Whipping cream, ice cream or Cool Whip
Directions:Preheat oven 350. Grease and flour 9x13 pan. Measure out 1 cup of dry cake mix, set aside. Place remaining cake mix, ½ cup butter and one egg in mixing bowl. Beat until fully combined.
Using your fingers, gently press the batter into the pan and partially up the sides. Set aside.Filling: Combine pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside.Topping: Place chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes. Stir in pecans.
Distribute topping over the filling.Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour. Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cream.Store this cake, without the whipping cream, covered in the refrigerator for up to a week.
To see how to make the special dairy-free version, watch the video. And you'll get to see
who the surprise guest is!