Pumpkin Pie Cake

It's been a while since I posted a new recipe, hasn't it? I've been in a bit of a rut, cooking the same things over and over again--either recipes that I've already posted here, or everyday things that aren't really noteworthy. Plus the fact that I've been trying to not use my oven--makes for a pretty dull food blog.

I finally have something new and different enough to brave the summer heat for--a recipe I got from one of my tweeps on twitter (!), @michaelannalea, otherwise known as Annalea from Your Marriage Restored.

The wonderful aroma while this was cooking was almost enough to make me forget it was summertime--the combination of spices and sweetness brought visions of fall and winter holidays dancing in my head.



Ingredients:

• 1 29oz can of pumpkin
• 1 12oz can evaporated milk
• 3 large eggs
• 1 c sugar
• 4 t pumpkin pie spice
• 1/2 t salt
• 1 yellow cake mix
• 1 c chopped nuts (I used pecans, you could use walnuts, too)
• 2 sticks of butter, melted
  
  

In a large bowl, mix together pumpkin, evaported milk, sugar, eggs, pumpkin pie spice and salt. Pour into a greased or Pam-sprayed 9 x 13 pan.


Sprinkle the entire box of cake mix on top


Cover with chopped nuts (I think I used more than 1 cup--I just eyeballed it until I thought it looked right--I like lots of nuts)



Drizzle with 1 cup (2 sticks) melted butter

Bake at 350 degrees for 60-75 minutes, or until a knife inserted in the center comes out clean. I baked this for 60 minutes, then covered it with foil and baked for another 6 or 7 minutes, then turned off the oven and left it for another 5-7 minutes or so. I think I should have covered it with foil a little sooner, but that's due to a peculiarity of my oven.

This was a verrrry tasty dessert. I wasn't sure at first (when I burned my mouth on a bite scooped from the corner) if this was going to be a cut-and-serve dessert or a scoop and serve dessert. Served hot, definitely scoop. Served cooled-either one would work.

Annalea also mentioned to me that it was really good with vanilla flavored whipped cream on top. Annalea, you are my kind of woman. It was too close to dinner for me to hit the store, or we would have had at least some cool whip or vanilla ice cream to serve with this.

Even without the extra topping, four of us pretty well cleared almost half of it after dinner. Well, before and after dinner.

This recipe is linked to:

Tasty Tuesday at Balancing Beauty and Bedlam

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

Foodie Friday at Desings by Gollum

Until next time--good cooking, and good eating!