Thursday, October 8, 2015

Pumpkin Surprise


The pumpkin pie consistency of this dessert really is a surprise. It's easy to make and a great alternative to pumpkin pie for your Thanksgiving meal.

Ingredients:
  • 1 Box yellow cake mix (without pudding)
  • 2 cups chopped walnuts
  • 2 sticks (1 cup) melted butter
  • 4 eggs slightly beaten
  • 1 large can (29oz.) of pumpkin puree 
  • 1 cup brown sugar
  • 1 can evaporated milk (12oz.)
  • 3-1/2 teaspoons pumpkin pie spice

Method:
  1. Preheat oven to 350 degrees.
  2. Mix and beat all ingredients except the cake mix, walnuts & butter.
  3. Pour into 9 x 13 greased pan.
  4. Mix cake mix with the walnuts.
  5. Sprinkle this mix evenly on top of the mix already in the pan.
  6. Drizzle the melted butter on top of this mix.
  7. Bake 60 to 75 minutes, or until knife inserted in center comes out clean.
  8. Serve warm or cold topped with whip cream or ice cream.
  9. Serves 12-16

The original recipe called for 1-1/2 cups of sugar. I cut down the sugar to 1 cup and substituted brown sugar for the white. If you don't have pumpkin pie spice you could use 2 teaspoons cinnamon, 1 teaspoon ginger, and 1/2 teaspoon cloves.

17 comments:

  1. I have a pumpkin that I will be using. How many cups are in a large can of pumpkin?

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    Replies
    1. Approximately 4 cups (29oz.)

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    2. Here's a good site explaining how to use fresh pumpkin in a recipe that calls for canned.

      http://www.bhg.com/advice/food/substituions/how-do-i-use-fresh-pumpkin-in-a-recipe/

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  2. Just a warning. Last time I baked this the butter splashed out of the pan and landed on the heating coil in the bottom of my oven and now I have a new stove. Which did not make my husband happy....LOL

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    Replies
    1. How do you prevent the butter from splashing out of the pan?

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    2. I have never made this, but I think i would just put a piece of aluminum foil loosely over the pan for a while until the butter has time to soak into the cake mix. then remove it for the last of the baking.

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    3. When I baked it, I didn't have a problem with the butter splashing out of the pan...
      That doesn't sound fun for the oven, though. I wonder if it would help to put the pan on a cookie sheet?

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    4. After reading this, I may need a new monitor.... Pumpkin spiced coffee e.v.e.r.y.w.h.e.r.e. Thanks!

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  3. Looks like I will be trying something new this year!

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  4. This looks really yummy...and I think I might enjoy it even more than regular pumpkin pie!

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  5. Is the pumpkin filling the consistency of pumpkin pie? Looks yummy.

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    Replies
    1. The bottom layer tastes a lot like the consistency of Pumpkin Pie, Gumbo Lily. So it could be a cross between Pumpkin Pie and Pecan Pie but with walnuts on top. You could use pecans in place of the walnuts, too.

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  6. Oh my goodness this sounds wonderful!!! I need to try this.

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  7. Being originally from the southern U.S., we call this concoction pumpkin dump cake and it is mmm, mmm, good!

    Blessings,
    Mrs.B

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  8. So delicious and not as heavy....nice and light. I've made it three times already. Thank you for the recipe.

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    Replies
    1. Mrs. D. Thiesen, I'm glad you have enjoyed the recipe!

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